Week 145: Clotilde’s very chocolate cookie

The best way to know if your cookies are going to taste awesome? Nib a bit of the cookie dough and if you feel like you want to eat another big chunk of it before it even made it into the oven, you know you’re on the right track!

I have been wanting to visit The Ghibli Museum in Tokyo for the longest time. I kept missing the chance, despite having been to Tokyo multiple times, because it is such a pain to buy the ticket. This time however, a friend of mine happened to go to Tokyo 2 weeks before my trip, and she managed to get me the much coveted ticket! And the trip to the museum is my most memorable encounter in Tokyo, ever. (Even more memorable than the first time I saw Mt Fuji.)

As a token of appreciation, I decided to make her a batch of these delicious chocolate cookies, because these are my favourite cookies and I hope it may help encourage her to start baking.

Makes 25 medium-sized cookies

125g plain flour

25g unsweetened cocoa powder

1/2 teaspoon baking soda

140g dark chocolate couverture, >70% cocoa butter, chopped in chip-sized chunks

30g cocoa nibs

125g unsalted butter, at room temperature

100g light brown sugar

1/4 tsp sea salt

1 tsp chocolate extract

A few pinches of fleur de sel

1) Preheat the convection oven to 180C and line a baking sheet with parchment paper or silicone baking mat.

2) In a small bowl, sift flour, cocoa powder and baking soda together.

3) In a clean, dry bowl set over a pan of simmering water, melt 70g of the chocolate, then let cool to room temperature. Mix the remaining chocolate chunks in a bowl with the cocoa nibs.

4) Beat the butter with a standing electric mixer, or by hand, just until smooth. Beat in the sugar, salt and chocolate extract.

5) By hand, stir in the melted chocolate, then the flour-cocoa mixture. Then finally the chocolate chunks and nibs.

6) Scoop the dough using a small cookie scoop and place evenly-spaced on the prepared baking sheet. Sprinkle with fleur de sel, if desired, then bake for 10-12 minutes or until the cookies take on a slightly dry sheen to the top. They may feel soft, but will firm up when cool.

A few weeks later, I was glad to hear that she has started baking and have made these cookies twice! Not only that, this social-media-shy friend of mine was also persuaded to get on social media, in part, so that she could follow my feed and see what I am up to in the kitchen. #kitchenevangelist


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