Crispy Chocolate Cookies
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INGREDIENTS
- ½ package (125g) butter, at room temperature
- ½ cup (115g) granulated sugar
- ½ cup (80g) light brown sugar
- 1 egg (medium)
- 1 teaspoon (5g) vanilla extract
- 1 cup (150g) all-purpose flour
- ¼ cup (25g) cocoa powder
- 1 tablespoon (15g) cornstarch
- ½ teaspoon (4g) baking soda
- ½ teaspoon salt
- 1 cup (180g) chocolate chips
METHOD
- In a bowl, sift together the flour, cocoa powder, cornstarch, and baking soda. Stir in the salt.
- In a bowl or stand mixer, combine the butter and both types of sugar. Beat until the ingredients are well combined and fluffy. Add the egg and vanilla extract, and continue mixing.
- Gradually add the flour mixture to the butter mixture. Then, fold in the chocolate chips. Using an ice cream scoop, take about 60g of dough and roll it into a ball. Place them on a baking sheet lined with parchment paper.
- Place them in the freezer for 1 hour. Remove them and arrange them on a baking sheet lined with parchment paper, leaving 3cm of space between each cookie. Let them thaw for 20 minutes, then bake at 180°C for 12-15 minutes, or until the edges are golden brown.
- Let them cool completely before moving them from the baking sheet, as they will be soft when first removed.
