This was the exclamation from my brother after I’d consumed one of these chocolate chocolate-chip discs of doom, and he was absolutely right. Those who know me know that I’m not one of ‘those’ chocaholics – you know the ones, with noses tuned to the scent of cocoa beans, who can be found lurking in the dark corners of chocolatier stores with noses pressed against the glass of the truffle display, and who’d sell their mother’s right lung for a box of their most desired chocolates.
Which is kind of a shame if their mother had already donated the left one to the aforementioned chocaholic, when their own had to be removed due to excessive cocoa powder inhalation. So, whilst I enjoy the odd bit of chocolate chip cookies recipe here and there, I often go weeks or months without a single morsel passing my lips.
The Best Chocolate Chip Cookie Recipe
At work last week, one of the girls was running around and distributing finger-like little slices of a chocolate cake which she was proudly telling everyone that she made herself. Never one to turn down cake, I accepted a slice and savoured the chocolatey smell that wafted towards me from the piece before I closed my eyes and placed it on my tongue and closed my mouth.
The look of absolute horror that passed over my face sent one of my coworkers into a body-wracking fit of laughter. She held onto my shoulder and asked if I was ok whilst being barely able to keep her body upright from the effort of laughing so hard.
My eyes boggled, my mouth contorted into shapes not before seen on this planet, and I swear my nose flipped it’s lid for good measure. That was, without a doubt, the worst piece of chocolate cake I had ever had in my life. Bar none.
Now, whilst I’m no chocolate fiend, when I do have it I want it to be of some level of quality – I’m not asking for ‘Maison Du Chocolate‘ quality (heck, who I am kidding? I could never expect that level of quality), and I’ve certainly been known to have my eyes roll back with pleasure after having a block of toblorone after a long drought from the stuff.
This cake almost seemed too undercooked as it collapsed and glued my tongue to the roof of my mouth, had a very present grittiness in the icing, and had that chemically ’scent’ that comes from many ‘just add milk’ packet mixes. Not only was all this bad enough, but it tasted almost entirely of sugar, almost as if the cocoa or chocolate had been thrown in as an afterthought.
After such a bad chocolate experience, I had to make up for it by creating something delicious, if only to prove to myself that making decent baked chocolatey delights was not out of the realm of the home baker. I spent the night flipping through my cookbooks and finally decided that I’d make cookies, as muffins or cakes would not be devoured by my non-chocolate-lovin’ family.
I didn’t want to do things by halves, so I went for a fairly innocent recipe from my ‘Good Taste Collection: Baking” book (one of my best buys, $7 from the supermarket and not a single recipe has disappointed!). Labelled ‘rich chocolate chunk biscuits’, it certainly didn’t warn of the chocolatey-ness that would overwhelm your senses from eating just one of these unassuming brown discs.
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These cookies contain 400 grams of chocolate for just 25 cookies. That’s a lot of chocolate. A LOT. And yet, they are not sweet, just intensely chocolatey enough to send a buzz through your entire being. They are moist, soft and crumbly, and the perfect thing to satisfy a chocolate craving – I highly recommend you give them a try!
Chocaholic Cookies Recipe Ingredients
(adapted from ‘Good Taste Collection: Baking” book)
- 200g good quality dark chocolate, chopped
- 125g unsalted butter, at room temperature, cubed
- 60g brown sugar
- 1 tsp vanilla extract
- 2 medium eggs
- 220g plain (all-purpose) flour
- 1/4 tsp baking powder
- 200g good quality chocolate chips
- *Optional: 80g chopped nuts, walnuts or hazelnuts would work nicely here
How to Make Chocolate Chip Cookie Recipe
1. Melt the chocolate bain-marie style, stirring occasionaly till melted and smooth. Set aside to slightly cool.
2. Beat together the butter, sugar and vanilla till just combined, then beat in the luke-warm chocolate. Add the eggs 1 at a time, beating well after each addition.
3. Sift the flour and baking powder, then slowly add to the chocolate mixture, mixing well with a wooden spoon after each addition. Add the choc chips (and nuts, if you’re using them) and mix till well combined.
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4. Cover mixture with cling wrap and place in the fridge for 30 mins – 1 hour, till firm. Preheat oven to 160 degrees C.
5. Roll tablespoonfuls of mixture into balls and flatten slightly, and place 5 cm apart on a lined tray. Place bowl of mixture back in the fridge (and whenever not in immediate use) and bake tray for 15-18 minutes or till biscuits are mostly firm to the touch and slightly cracked on top.
6. Transfer to a wire rack to cool, and enjoy with a glass of cold milk. Stores in an airtight container for up to a week 🙂