My nephew makes chocolate chip cookies, and gave me some to eat. Then I craved for it. I browsed a handful of recipes. Decided to try make my own.

Google: “Dark chocolate chip cookies are made with dark chocolate instead of milk chocolate. They may have some health benefits due to dark chocolate’s antioxidants, which can aid heart and brain health. However, they also contain sugar and fat, so moderation is key. Dark chocolate is rich in flavanols that can protect cells and may lower heart disease risk. It can also improve blood vessel function and reduce blood pressure, promoting heart health. Additionally, dark chocolate can boost mood by releasing endorphins and contains important minerals like magnesium, iron, and zinc. Still, cookies are high in sugar and fat, and eating too many can offset the benefits. Reactions to dark chocolate can vary, with some people experiencing digestive issues.”

Glad that it turned out perfectly crunch, and delicious. Let’s cook!!!

Ingredients

230 g dark chocolate chips
20 g dark chocolate chips, melted
130 g plain flour
113 g unsalted butter
100 g granulated sugar
60 g cocoa powder
50 dark brown sugar
50 light brown sugar
20 ml skim milk
1 egg
1 Tsp rose water essence
1 Tsp baking powder

Method

In a large metal bowl, beat butter, granulated sugar, and the two different brown sugar together on medium high speed until fluffy and light about 2-3 minutes. Add the egg and rose essence. Then beat on high speed until combined, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.

In another metal bowl, beat flour, cocoa powder, baking soda and salt together until combined about 30 seconds. With one hand holding the beater and running on low speed, and the other hand, slowly pour the dry ingredients into the wet ingredients. Beat on low until combined. The cookie dough will be quite thick. Switch to high speed and beat in skim milk, then the chocolate chips. The cookie dough will be sticky and tacky. Cover dough tightly with cling wrap and chill in fridge for 3-4 hours or overnight and up to 3 days. Chilling is mandatory for this sticky cookie dough.

Line baking sheets with parchment paper. Remove cookie dough from fridge and let it sit at room temperature for 20 minutes. This makes the chilled cookie dough easier to scoop and roll into small balls. Preheat oven to 175 -180 degrees C. Scoop a heap full 1.5 Tbs in size, into balls. To ensure a thicker cookie, make the balls taller than they are wide (almost like a cylinder or column). Arrange 2-3 inches apart on the baking sheets. The cookie dough is certainly sticky, so wipe your hands clean after every few balls of dough you shape.

Bake the cookies for 9 minutes first or until the edges appear set and the centers still look soft. Meantime, melt 20 g dark chocolate chips in microwave at interval 3-5 minutes, keep a watch and stir each interval. Note: If they aren’t really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter about 3 times. This helps initiate that spread. Return to the oven to continue baking for 2-3 minutes.

Cool cookies for 5 minutes on the baking sheet. During this time, drizzle some melted chocolate over the warm cookies. Or you can push some dark chocolate chips onto the warm cookies. You don’t have to do it. With leftovers cookiw store in an airtight container.

Note: Make sure you leave some space in between the balls. This is: from one of the recipes I browsed, said: You can make the cookie dough and chill it in the refrigerator for up to 3 days. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute; no need to thaw.

https://helenscchin.com/2019/08/05/chocolate-chip-cookies/

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