MOIST AND CHEWY DARK CHOCOLATE COOKIES — LIKE LITTLE CAKES INSIDE
These dark chocolate cookies are soft inside with a crackled top, almost like tiny cakes. Perfect for chocolate lovers!
Ingredients
- 200 g dark chocolate (50% cocoa)
- 30 g butter
- 2 eggs
- 150 g brown sugar
- 1 tbsp rum (or coffee liqueur)
- 180 g all-purpose flour
- 1/2 tsp baking powder
- A pinch of salt
Instructions
- Sift together the flour, baking powder, and salt.
- Melt the chocolate on a double boiler, then add the cubed butter and stir until melted and smooth. Remove from heat.
- Beat the eggs and brown sugar with a mixer until the sugar is dissolved and the mixture is light and fluffy (about 5 minutes).
- Pour the melted chocolate and rum into the egg mixture and mix just to combine.
- Gently fold in the sifted flour mixture with a spatula until incorporated.
- Transfer the cookie dough to a piping bag. Line baking trays with parchment paper. Pipe cookie mounds about the size of a 50 bani coin spaced apart (cookies will spread during baking).
- Bake at 170°C for 8-10 minutes, depending on cookie size. You will notice the cookies puff up, become glossy, then crack on the edges and across the top.
- When removing from the oven, cookies should feel very soft inside and the cracked top will stick slightly to your finger — this is perfect. Do not overbake. After cooling, they will firm up.
💡 Tips
- Use a piping bag for even cookie sizes and spacing.
- Don’t overbake — cookies should be soft inside when hot.
- Let cookies cool completely on the tray before moving them to a wire rack.
📝 Final Thoughts
These cookies offer the best of both worlds — a tender, cakey interior and a delicate crackled exterior. Enjoy with coffee or a glass of milk!