If there’s one thing that is quintessentially North American it’s the soft, chewy texture of cookies. While I was waiting for my flight in Montreal I stopped in at the duty free and bought a small roll of Toblerones and what better way to present them than in a cookie with some dark chocolate! Not only that but it allowed something tasty for the hour of “goûter” or more frequently in this house the apéritif!
Les Cookies Américain
2014-02-06 02:21:19
Yields 18
Chewy Chocolate Cookies
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
- 170g Dark Chocolate
- 50g Toblerone
- 115g Butter, Unsalted
- 150g Sugar
- 1 Egg
- 1/2 pkg Vanilla Sugar
- 140g Flour
- 1/2 tsp Levure Chimique (Baking Soda)
- 1/4 tsp Salt
Instructions
- Heat the oven to 190°C or 375°F.
- Chop dark chocolate and Toblerone and set aside.
- Cream together butter and sugar. Once it's nice and light add the egg and combine before stirring in the vanilla sugar.
- Add the remaining dry ingredients to the wet ingredients and just before it all comes together add the chocolate. Do not overmix.
- Form the dough into small rounds and place on the cookie sheet with room to spread out as they flatten in the oven.
- Bake for 8-10 minutes. The centres should still be gooey.
- Allow them to firm up a minute or two on the pan before attempting to move them to a cooling rack.
Notes
- I like small cookies but you could certainly make 12 larger ones that would likely be extra gooey.
- I tend only to cook about 4 cookies at a time since the oven is small and European but also because the more cookies are left on the counter, the more I'm likely to consume so any that I don't bake I pre-portion and place on parchment until they have set (so they don't freeze together) and then I throw them into a freezer bag or container until I'm ready to bake them. Place directly into a preheated oven for 9 or so minutes at your convenience!
- Note that you can also substitute 1 tsp vanilla extract for the vanilla sugar.
Vine and the Olive https://vineandtheolive.com/
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