When a serious chocolate craving hits, these are the cookies you need! They're big (only eight cookies per baking tray) and very rich, with a crisp exterior and gooey centre – everything you want from a chocolate indulgence. Be careful not to overcook these or you won’t get the fudgy middle. If you leave the dough in the refrigerator overnight, put it on the counter and let it sit at room temperature for 20 minutes before baking.
3 tbsp unsalted butter, at room temperature
1 tsp baking powder
½ tsp salt
2 large eggs
100g caster sugar
1 tsp vanilla extract
Preheat the oven to 190ºC and line two baking trays with parchment paper.
Melt the chocolate buttons and butter together using a hot water bath or a microwave oven. Stir until completely melted and smooth. Remove the bowl from the water if you used a hot water bath and set aside to cool.
In a small bowl combine the flour, baking powder and salt, then set aside.
In a large bowl, with a hand mixer, beat together the eggs, sugar, and vanilla until pale yellow and slightly thickened. Stir in the cooled melted chocolate mixture followed by the flour mixture until just incorporated.
Cover the dough with plastic wrap and refrigerate for at least 15 minutes, or up to overnight. Scoop 5cm mounds onto the prepared baking trays, leaving 5cm between the cookies (the cookies will spread as they bake).
Bake for 12 minutes or until crusty on the outside but soft in the centre. Leave the cookies on the baking sheet for 3-5 minutes to firm up, then serve immediately.
The cookies can be stored in an airtight container at room temperature for up to one week. Reheat them for ten seconds in the microwave to achieve the molten chocolate gooeyness.
This recipe is provided by Guittard