There are a lot of pretty damn good cookie recipes out there, and this chocolate one by Dan Lepard is no exception. These cookies are comfortingly weighty in the palm of your hand, and are absolutely choc-a-block crammed full of dark chocolate chunks, melting into tiny rivulets and puddles that you just want to lick off.
Very lightly adapted from Dan Lepard’s Short and Sweet, they pack a fantastic chocolatey punch. In my case, a slightly boozy aftertaste too, thanks to my homemade vanilla extract, which is currently approximately 50% vodka, 49.999% brandy, and 0.001% vanilla seeds. Tis no bad thing. Hic.
It was dark when I baked these (being a January weekday) so here’s a quick iPhone snap.
I keep meaning to bake more from Short and Sweet as Dan Lepard’s recipes tend to be so reliable and produce great results. For instance, the ratio of ingredients here is incredibly similar to that of Dorie Greenspan/Pierre Hermé’s Korova cookies. I didn’t get along with that cookie recipe at all, which resulted in epic cookie spreadage, but this one worked beautifully.
Anyways, super happy I have a tub filled with these to keep me going for the rest of the working week (and weekend) yum!
Dark Chocolate Chunk Cookies
Adapted from Dan Lepard’s Short and Sweet
- 125g butter, softened
- 150g dark brown sugar
- 50g golden caster sugar
- 2 tsp vanilla extract
- 1 small egg
- 175g strong white flour
- 25g cocoa powder
- 1 tsp bicarbonate of soda
- 200g dark chocolate, chopped into chunks
Preheat the oven to 180˚C. Beat the butter together with the sugars and vanilla extract until creamy. Then mix in the egg, followed by the flour, cocoa powder and bicarbonate of soda. Stir in the chocolate chunks, then roll into balls with your hands, then place on a baking tray, well spaced apart, and bake for around 14 minutes until puffed and starting to colour at the edges. Cool for a few minutes on a tray before transferring onto a cooling rack.