Have you tried baking my Ultimate Chocolate-loaded Super-chocolaty Chocolate Brownies at HERE? This 20 cm square brownies is loaded with 360g 70% cocoa dark chocolate!!! Now, I'm thinking of doing the same for a cookie.
- A cookie that is ultimately loaded with chocolate. Not butter. Not sugar.
- A desirable cookie to all dark chocolate lovers!
- A chocolate is moist, dark and super intense with chocolate flavour!
Wait a minute? I thought that I already found The Ultimate Fudgy Double Chocolate Chip Cookies at HERE! So what can I do to make the cookies even more chocolaty?
I had an idea and baked these cookies with the extreme dark BLACK cocoa powder.
My Ultimate Chocolate-Loaded Black Chocolate Chip Cookies
Having these black chocolate cookies is like enjoying a moist dark fudgy chocolate brownies or cake but in form of cookies. It is extremely dark with intense chocolate flavours and can be at the borderline of being bittersweet.
What is black cocoa powder?
Comparing with the regular Dutch-processed brown-coloured cocoa powder, the black cocoa powder is extra-highly Dutch-processed or alkalised, thus resulting it to be darker in its color.
Where can I buy it?
I bought mine via online. If you do a Google search with "black cocoa powder", I'm sure that you will find several online stores in your country or area that will sell and post the item to you. It is usually not expensive.
Are the brown and the black cocoa powder the same?
No. The brown Dutch-processed cocoa powder is neutral in pH (7) whereas the black Dutch-processed cocoa powder is slightly more alkaline at pH 8. Therefore, there is no need to add baking soda to bake these cookies as the black cocoa powder is already extra processed being more alkaline.
Unlike my previous Ultimate Fudgy Double Chocolate Chip Cookies recipe at HERE, I have added 3/4 tsp baking powder instead of 1/2 tsp so that the alkaline component of the black cocoa powder can react more with the baking powder to become less alkaline and also less bitter.
Hence, these cookies are not as thick as the previous Ultimate Fudgy Double Chocolate Chip Cookies at HERE as they spread slightly more and take slightly longer time to bake, 9-10 mins instead of 8 mins.
Taste-wise, the black Dutch-processed cocoa powder in these cookies is obviously more intense than the neutral brown Dutch-processed cocoa powder in the other cookies. Texture-wise, I reckon these black chocolate chip cookies are fudgy too but significantly moister.
Can you see any differences?These black cocoa cookies are not as thick as the usual brown ones.
These cookies are extremely fudgy too! And EXTRA dark and chocolaty!Not sweet and very YUMMY!!!
Watch my video to see how I baked these cookies. It's very easy but you must chill the dough for about 1 hr or until the dough is firm before baking. Remember. This step is very essential!And please do not bake these extremely moist fudgy cookies in smaller sizes as the large cookies has smaller surface area to volume ratio, meaning that there will be less surface to lose moisture and more body to retain moisture. In another words, small cookies = less moist and less fudgy!
Music: BensoundIf you like my recipes, videos and baking tips. please LIKE, SHARE and FOLLOW me at either my Facebook at here or here or my Instagram @zoebakeforhappykids or SUBSCRIBE my YouTube channel at here.
Unfortunately, I know that Facebook and Instagram have lost its popularity recently. Hence, it will be nice if you can show your support by subscribing to
my YouTube channel at here so that you will be informed of my latest video / recipe promptly whenever it is published.I would like to say again that every LIKE, SHARE and FOLLOW or SUBSCRIBE from you means a lot to me. I will know that I'm in the right track and continue to bake and share more in the future. Thank you so much for your support!Here's the recipe.Makes 12 thick large cookies
120g unsalted or salted butter, softened at room temperature
65g dark muscovado sugar or dark brown sugar
65g caster sugar
1 tsp vanilla paste
1 large egg at room temperature
150g plain / all purpose flour
25g unsweetened black cocoa powder
3/4 tsp baking powder
1/4 tsp salt
200g (1 cup) dark chocolate chips, plus extra to top if desired - I used Callebaut dark chocolate callets with 70% cocoa
Preheat oven to 190°C / 375°F. Line baking trays with baking papers.
Add butter and both sugar into a large mixing bowl. Use a wooden spoon or an electric mixer with paddle attachment, beat butter mixture until combined and fluffy.
Beat in vanilla. Then, add egg bit by bit and beat well after each addition.
Sift flour, cocoa powder, baking powder and salt into the butter mixture and mix until combined. Then, stir in chocolate chips. Wrap dough in cling wrap and chill dough for about 1 hr or until firm.
Divide dough equally into 12 portions, about 55g each. Roll into balls.
Arrange dough on the prepared tray with about 5cm apart. Top the cookies with extra chocolate chips if desired. Bake one tray at time, for 9-10 mins or until the edges are set. Do not over-bake cookies. It’s ok if the middle of the cookies are soft as long as their surfaces are set. Allow cookies to cool on the trays for about 15 mins or until set. Transfer onto a wire rack to cool slightly or completely.
Store completely cooled cookies in an airtight container at room temperature for up to 1 week. It will remain very soft and fudgy.
Happy Baking
Please support me and like me at Facebook...
