Directions
Here we are with a recipe that doesn’t need much introduction: dark chocolate cookies, but the soft and sticky ones that stick to your dentist’s work. A great classic, perfect for every season, every hour of the day, and every level of stress that this life constantly subjects us to.
At least we have a relief valve, come on, let’s enjoy it!
If you’re looking for that cookie that breaks with your fingers and stays moist inside like a well-made brownie, you’re in the right place. Watch out: one leads to another, and that’s not just a figure of speech.
Soft Dark Chocolate Biscuits
Ingredients
(for about 20 biscuits):
- 180 g dark chocolate (at least 70%)
- 40 g butter
- 80 g brown sugar
- 1 whole egg (medium)
- 1 egg yolk
- 110 g 00 flour
- 1 level teaspoon baking powder
- 1 pinch of salt
- 1 teaspoon vanilla extract (optional)
- 50 g extra chocolate chips or flakes to enrich the dough
Detailed Procedure
1. Melt the chocolate
Melt the dark chocolate with the butter in a bain-marie or in the microwave. Mix well until you obtain a smooth and shiny cream. Let it cool slightly.
2. Beat the eggs and sugar
In a bowl, beat the whole egg, the egg yolk and the sugar with the whisk for 2-3 minutes, until the mixture becomes frothy and light.
3. Add the melted chocolate
Incorporate the melted chocolate into the egg mixture, stirring with a spatula. Add vanilla if you like.
4. Flour and yeast
Sift the flour with the yeast and salt, and add them to the mixture. Mix until you get a soft dough, like a compact mousse. Add the chocolate chips or flakes.
The dough will not be firm: it must rest in the fridge.
5. Rest in the fridge
Cover the bowl with cling film and let it rest in the fridge for 30-45 minutes: the dough will firm up and be workable.
6. Shaping and cooking
Preheat the static oven to 175°C.
Take the dough with a teaspoon or a small ice cream scoop and shape it into balls. Place them on a baking sheet lined with baking paper, well spaced apart, because they grow.
Bake for 10-11 minutes. The biscuits should look like they’ve just been cooked in the centre. Let them cool on the baking tray: they’re slightly crunchy on the outside, but moist and soft on the inside.
Technical Tips
- For a darker centre, insert a piece of chocolate into the centre of each biscuit before cooking.
- You can add a dash of instant coffee to the dough: it intensifies the flavour of the chocolate.
- Make a double batch and freeze the raw balls: cook them directly when needed.
Storage
In a tin or airtight jar they will last 4-5 days, perfectly soft. If you want them chewier, just 10 seconds in the microwave.
Indicative Nutritional Values
Calories per 100 g: approximately 430 kcal
Pairing: Dessert Wines That Embrace Dark Chocolate
Dark chocolate requires complicity, not contrast. Here are three perfect options:
🍷 Recioto della Valpolicella DOCG
Sweet, structured red, with notes of cherry in alcohol and spices. Perfect for supporting cocoa.
Try: Recioto “Roccolo Grassi”.
🍷 Marsala Superiore Dolce
A Sicilian surprise: its warmth and toasted notes of dried fruit and caramel marry with the buttery component of the biscuit.
🍷 Porto LBV (Late Bottled Vintage)
Creamy, opulent, with aromas of black fruits, cocoa and spices. A classic choice for those who want to overdo it, in the right way.
If you want to pair it with a cocktail, the Black Russian is perfect.
