- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 440 kcal
Quick summary
“These buttery chocolate cookies bake quickly until they have golden and crispy edges. Served still warm with silky dark chocolate ganache and heavy cream, they delight with their thermal contrast.”
What you need to know
- Beating the butter to a pomade point with sugar creates a whitish cream that ensures crispiness to the cookie.
- Portioning the batter with two spoons onto parchment paper ensures even heat circulation in the oven.
- The chocolate ganache sauce with heavy cream over low heat delivers a velvety texture without crystallizing.
Ingredients
Main
- 200g of wheat flour
- 100g of sugar
- 100g of butter
- 1 egg
- 50g of cocoa powder
- 1 tablespoon baking powder
- 1 pinch of salt
- 100g of semi-sweet chocolate (for the sauce)
- 50g of heavy cream (for the sauce)
- For crispier cookies, add a bit more flour.
- If you prefer a sweeter sauce, add more heavy cream to the chocolate.
- The cookies can be stored in a closed container for up to 5 days.
- Try adding chestnuts or walnuts to the dough for an extra touch of flavor.
- Oven time may vary; be careful not to burn it.
Instructions
Principal
- In a bowl, beat the butter with the sugar until you get a light cream.
- Add the egg and mix well.
- In another bowl, mix the flour, cocoa powder, baking powder, and salt.
- Gradually, add the dry ingredients to the butter and egg mixture, and mix until a homogeneous dough is formed.
- With the help of two spoons, place small portions of the dough on the baking sheet lined with parchment paper, leaving space between them.
- Bake for about 10 minutes or until the edges are slightly golden.
- While the cookies bake, prepare the sauce: melt the chocolate with the heavy cream in a pan over low heat, mixing until smooth.
- Remove the cookies from the oven and let them cool.
- Serve the cookies drizzled with the still-warm chocolate sauce.
Chef's tips
- Keep 3 centimeters of space between portions on the baking sheet, as the dough spreads slightly when baking.
- Remove from the oven as soon as the edges firm up in 10 minutes; they continue to harden while cooling in the pan.
- Heat chocolate sauce over very low heat, stirring continuously with a spatula so bottom does not burn.
Variations
- Cookies with chopped walnuts: Add half a cup of chopped walnuts or nuts to the dough before going to the oven.
- Sauce with orange zest: flavor the hot ganache with fresh orange zest for a citrus touch.
- Chocolate chip cookie: sprinkle white chocolate chips over the portions before baking.
Substitutions
- Traditional wheat flour can be replaced with a mixture of fine oat flour and cornstarch for lightness.
- Traditional cocoa powder can be replaced with 100% soluble cocoa powder, reducing the sugar in the batter.
- The heavy cream in the sauce can be replaced by full-fat culinary coconut milk for a silky sauce.
How to store
Store the cooled cookies in an airtight glass jar or closed tin at room temperature for up to 5 days. The chocolate sauce should be kept in the refrigerator in a closed container for up to 4 days; reheat in a warm water bath.
Can it be frozen?
Freeze the molded raw dough portions on a baking sheet and store in airtight bags for up to 3 months. Bake the frozen portions directly in the oven at 180°C for 13 minutes; prepare fresh chocolate ganache right when serving.
What to serve with
Serve the crispy cookies dipped in warm chocolate sauce or accompanied by a scoop of vanilla ice cream. Pairs perfectly with a cup of full-bodied espresso, cappuccino, or a glass of cold milk.
Frequently asked questions
What is the right point to remove the cookies from the oven?
The bottom edges should be golden and the top firm to the touch, without letting it darken so as not to bitter the dough.
How to prevent chocolate sauce from curdling or separating?
Melt the chocolate over low heat or in a double boiler, stirring gently without letting the mixture boil or reach excessive heat.
Why do the cookies come out soft from the oven?
The butter fat softens in the heat; the cookies acquire the crunchy and crispy texture as they cool on the rack.
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