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Double American chocolate biscuits
- (1)
-
Preparation time:
45 min -
Difficulty:
-
Number of ingredients:
11
The best recipe for double chocolate biscuits must obviously contain a double dose of chocolate. These soft-baked, thick and crumbly double American chocolate biscuits are rich and pudding-like, with a juicy centre, slightly crispy edges and a multitude of melted chocolate chunks in each glorious mouthful.
Success tip: use natural unsweetened cocoa powder.
As we use baking soda to make the double chocolate American cookies, it is important to use natural cocoa powder as it is a little acidic. How to shape the cookie dough This cookie dough will be a little sticky even if it is chilled well. You can use a spoon to help you shape it, so that it is easier to shape and arrange the American biscuits. Each ball of dough should be about 1,5 tablespoons in size. Once you have captured the dough, shape it as best you can into tall pillar balls. Taller balls of chilled dough = thicker baked biscuits. The biscuit dough will undoubtedly stick to your hands as you shape it, so keep a kitchen towel or paper towel nearby.
American biscuits also go well with other, tasty biscuits. A few ideas for company can be found below:
BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.
Ingredients:
For American chocolate chip cookies:
- 115 g unsalted butter, softened to room temperature
- 100 g granulated sugar
- 100 g dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon BAM vanilla paste
- 125 g all-purpose flour
- 55 g BAM cocoa powder
- 1 teaspoon baking soda
- a pinch of a teaspoon salt
- 15 ml of milk
- 225 g BAM dark chocolate
Instructions:
Preparation procedure:
1
In a large bowl, using a hand or stand mixer fitted with the paddle attachment, beat the butter, sugar and brown sugar together on medium-high speed until the mixture is fluffy and light in colour, about 2-3 minutes. Add the egg and BAM vanilla paste and beat on high speed until combined.
2
In a separate bowl, whisk together the flour, cocoa powder, baking soda and salt until the ingredients are combined. With the mixer running on low speed, slowly pour them into the wet ingredients. Whisk on low until combined. The biscuit dough will be quite thick. Switch to high speed and whisk in the milk, then the BAM dark chocolate. The cookie dough will be sticky and gooey. Cover the dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days. Refrigeration is mandatory.
3
Take the biscuit dough out of the fridge and leave to stand at room temperature for 10 minutes. If the cookie dough has been chilled for longer than 3 hours, leave it at room temperature for about 20 minutes. This makes it easier to scoop and roll the chilled biscuit dough.
4
Preheat the oven to 180°C. Line large baking trays with parchment paper or silicone baking mats.
5
Scoop and roll the dough, a heap of 1,5 tablespoons of dough each, into balls. To get a thicker biscuit, make the balls taller than they are wide (almost like a cylinder or a pillar). Arrange 2-3 cm apart.
6
Bake the biscuits for 11-12 minutes or until the edges appear set and the centre is still soft. Tip: If they are not spilt by the 9th minute, remove from the oven and tap the baking sheet lightly on the counter 2-3 times. Then continue baking.
7
Cool the biscuits on the baking sheet for 5 minutes. Transfer to a cooling rack to cool completely.
Discount on products used in the recipe - 10%:
-2,58 €
Total:
25,80 €23,22 €
-10%
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