Super Chocolate Chip Cookies

Votes: 1

Time: 3 hours 30 minutes
Complexity: easily
Quantity: 60 cookies

These miniature chocolate cookies, with a deliciously cracked surface and soft center (even when cool!), are the perfect treat for the winter holidays. Their rich flavor and gorgeous texture are achieved by adding brown sugar, melted unsweetened and semisweet chocolate, cocoa powder, and chocolate chips to the dough. Before baking, roll each cookie in cocoa powder and powdered sugar to create a beautiful cracked crust.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

110 g unsalted butter
110 g unsweetened chocolate, chopped
220 g semi-sweet chocolate, chopped into pieces
1.5 cups granulated sugar
1 cup light brown sugar
1 tsp vanilla extract
4 large eggs
2 tbsp. sour milk or kefir
1 cup premium flour
0.5 cup cocoa powder + 0.5 cup for rolling the cookies
0.5 tsp coarse salt
1/4 cup powdered sugar, for rolling the cookies

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, sour milk, kefir, brown sugar, semi-sweet chocolate, cocoa

Cooking the dish according to the recipe:

Position oven racks in the lower and upper thirds of the oven. Line 3 baking sheets with parchment paper or silicone mats. If you don't have three baking sheets, just wait for the sheets to cool between batches..
Place the butter, unsweetened chocolate, and 110g of semisweet chocolate in a medium microwave-safe bowl. Heat at 75% power until softened, about 2 minutes.

Stir and heat again until the butter and chocolate are completely melted, about 2 minutes more. Alternatively, place the chocolate and butter in a heatproof bowl. Pour about 2 cm of water into the saucepan and bring to a boil. Place the bowl over the saucepan, making sure it doesn't touch the water, and stir occasionally until the mixture is melted and smooth.
Using a wooden spoon, stir granulated sugar, light brown sugar, and vanilla extract into the chocolate mixture. Add the eggs and buttermilk and beat vigorously until thick and glossy.
In another bowl, whisk together the flour, 1/2 cup cocoa, and salt. Add the flour mixture to the chocolate mixture and knead into a dough. Add the remaining chopped semisweet chocolate and stir to distribute evenly.
Cover and refrigerate the dough until firm enough to handle, about 1 hour.
Take 1 tablespoon of dough and form into balls approximately 2 cm in size. Place them on a baking sheet, spacing them 2.5 cm apart. Refrigerate for about 1 hour.
Preheat oven to 175°C.

When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods..
Place the remaining 1/2 cup cocoa powder and powdered sugar in two separate bowls for rolling the dough. Roll the dough balls in powdered sugar, then in cocoa powder, and place them on a baking sheet. Bake until the cookies are set but still soft inside, 10-12 minutes.
Cool the cookies on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.