Name: Thin Milk Chocolate Cookies
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 2 dozen
Ingredients: 1 1/2 cups (375 ml) unbleached all-purpose flour; 1/2 teaspoon (2.5 ml) baking soda; 1 pinch salt; 8 oz (225 g) milk chocolate, chopped; 3/4 cup (180 ml) unsalted butter; 3/4 cup (180 ml) brown sugar; 1 tablespoon (15 ml) molasses; 1 egg; 2 oz (55 g) dark or milk chocolate, melted

Ingredients

1 1/2 cups (375 ml) unbleached all-purpose flour
1/2 teaspoon (2.5 ml) baking soda
1 pinch salt
8 oz (225 g) milk chocolate, chopped
3/4 cup (180 ml) unsalted butter
3/4 cup (180 ml) brown sugar
1 tablespoon (15 ml) molasses
1 egg
2 oz (55 g) dark or milk chocolate, melted

Preparation

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line two or three baking sheets with parchment paper.
In a bowl, combine the flour, baking soda, and salt. Set aside.
In another bowl, in the microwave oven, melt half the chocolate with the butter. Stir to combine and let cool.
In another bowl, using a whisk, combine the brown sugar, molasses, and egg until well incorporated. Add the dry ingredients, melted chocolate mixture, and the remaining chopped chocolate. Cover and refrigerate for 1 hour.
With floured hands, shape the dough into 30 ml (2 tablespoons) balls for each cookie. Place eight cookies per baking sheet, spacing them evenly.
Bake one sheet at a time for about 8 minutes or until the edges of the cookies start to brown. They will still be very soft in the centre.  
Right out of the oven, sprinkle the cookies with the pieces of chocolate or drizzle with the melted chocolate. Let cool.

Note from Ricardo

The dough can be frozen or refrigerated into balls. This makes it easy to bake fresh cookies at any time of the day.

Thin Milk Chocolate Cookies

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note