Super soft chocolate chip cookies
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 24
Complexity: easily
Servings: 24
Nutritional value per serving:
Calories 291, total fat 13 G., saturated fats 8 G., proteins 4 G., carbohydrates 45 G., fiber 3 G., cholesterol 41 mg, sodium 70 mg, sugar 36 G.
Calories 291, total fat 13 G., saturated fats 8 G., proteins 4 G., carbohydrates 45 G., fiber 3 G., cholesterol 41 mg, sodium 70 mg, sugar 36 G.
If you love a classic brownie with a soft, gooey center that makes you lick your fingers, these cookies are for you! Rich in chocolate, and with chocolate chips, they literally melt in your mouth. If desired, you can add dried cherries to the batter. Their slightly tart flavor will complement the chocolate flavor. Be careful not to overbake the cookies, or they will harden completely.
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.
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:
- 0.5 cups butter
- 110 g unsweetened chocolate, chopped
- 110 g semi-sweet chocolate, chopped
- 1 cup firmly packed light brown sugar
- 1.5 cups granulated sugar
- 1 teaspoon natural vanilla extract
- 4 large eggs
- 2 tbsp. sour milk or kefir
- 1 cup premium flour
- 0.5 cup natural cocoa powder
- 1 teaspoon ground cinnamon
- 0.5 tsp salt
- 300 g semi-sweet chocolate pieces
- 1 cup dried cherries
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Cooking the dish according to the recipe:
- Place baking sheets in the lower and upper thirds of the oven and preheat to 325°F (160°C). Line three baking sheets with parchment paper or silicone mats. If you don't have three baking sheets, simply wait until the baking sheet from the previous batch has completely cooled.
- Place the butter, unsweetened chocolate, and semisweet chocolate in a medium microwave-safe bowl. Microwave at 75% power until softened, about 2 minutes.
- Stir and heat until the chocolate is melted, about 2 minutes more. Alternatively, place the chocolate and butter in a heatproof bowl and set it over a pan of simmering water, making sure the water doesn't touch the bottom of the bowl. Stir until the mixture is smooth.
- Using a wooden spoon, combine the light brown sugar, granulated sugar, vanilla, and chocolate mixture. Add the eggs and buttermilk and whisk vigorously until thick and glossy.
- In another bowl, combine the flour, cocoa, cinnamon, and salt. Add the dry ingredients to the wet ingredients and mix until smooth. Add the chocolate chips and dried cherries, if using.
- Drop the dough into mounds on a baking sheet (a small ice cream scoop works well for this), spacing them about 2 inches apart. Bake until the cookies are set but still soft and chewy inside, 12-15 minutes.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve. Cookies can be stored in a tightly sealed container at room temperature for up to a week..
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