Thin Milk Chocolate Cookies
Thin Milk Chocolate Cookies
Ingredients
- 1 1/2 cups (375 ml) unbleached all-purpose flour
- 1/2 teaspoon (2.5 ml) baking soda
- 1 pinch salt
- 8 oz (225 g) milk chocolate, chopped
- 3/4 cup (180 ml) unsalted butter
- 3/4 cup (180 ml) brown sugar
- 1 tablespoon (15 ml) molasses
- 1 egg
- 2 oz (55 g) dark or milk chocolate, melted
Instructions
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line two or three baking sheets with parchment paper.
- In a bowl, combine the flour, baking soda, and salt. Set aside.
- In another bowl, in the microwave oven, melt half the chocolate with the butter. Stir to combine and let cool.
- In another bowl, using a whisk, combine the brown sugar, molasses, and egg until well incorporated. Add the dry ingredients, melted chocolate mixture, and the remaining chopped chocolate. Cover and refrigerate for 1 hour.
- With floured hands, shape the dough into 30 ml (2 tablespoons) balls for each cookie. Place eight cookies per baking sheet, spacing them evenly.
- Bake one sheet at a time for about 8 minutes or until the edges of the cookies start to brown. They will still be very soft in the centre.
- Right out of the oven, sprinkle the cookies with the pieces of chocolate or drizzle with the melted chocolate. Let cool.
Thin Milk Chocolate Cookies