Chocolate Cookies, My Way
What can I say? The chocolate divine? I say, this is chocolate cookie, my way. Crispy on the outside, fudgy on the inside. Half of the basic batter was nothing but chocolate, you do the math.
Honestly, I lost words to describe how thrilled I was to have finally found this recipe. I adapted it from Joy of Baking, did some tweaking here and there, and voila, I got the perfect chocolate fudge cookies I always wanted. ‘Nuff said, I’ll let you be the judge.
However, you should pay attention to a few aspects to achieve the best result, although it all comes back to your personal taste and love affair with chocolate. The taste was 99% determined by the chocolate you use. How the chocolate tastes, that’s how your cookie will taste like. So make sure you use the best chocolate to your liking. I used the one with 100% cocoa butter, by the by.
Use vanilla extract, not vanilla powder. Vanilla powder is not vanilla.
Also, do not omit the white chocolate chips. I know some of you cast aside white chocolate from the realm of real chocolate. “White chocolate is not chocolate!” Hey, couldn’t agree more. I am one of you, I am on your side. But you know the Newton’s first law? Regarding inertia? And Nietzsche? How the existence was achieved only when the thesis and anti-thesis were pairing side by side? Now, the evil white chocolate was there to be the anti-thesis of our good dark chocolate. It’s there to make it happen, it’s there to strengthen our faith in the truth of dark chocolate, otherwise it might not even exist in the first place.
Last but not least, I couldn’t stress more on the kitchenware you use. I mean, bakeware for baking cookies is not that demanding. Many times I’ve been asked of how to achieve equal shape and size of cookies. Or how to get smooth bottom of the cookies. Why the cookies are so oily. Et cetera, et cetera. Same answer everytime. Best ingredients, and good –if not best– kitchenware. I’m talking about good cookie sheet, parchment paper or silicone baking mat, ice cream scoop, proper rack, and spatula. I love silicone mat– it’s my best friend.
Side effect: craving for more, excitement, … you know, the usual sugar high syndrome you and I are familiar with.
PennyLane’s Chocolate Cookies
Original source: Joy of Baking
Modified by: Riana
60 grams cake flour (low protein flour)
1 teaspoon baking powder
450 grams bittersweet or semisweet chocolate, coarsely chopped
60 grams unsalted butter or margarine
250 grams granulated white sugar
4 eggs, room temperature
1/4 teaspoon salt
4 gram instant coffee powder (2 sachet @ 2 grams), diluted with a few drops of hot water
1 tablespoon pure vanilla extract
175 grams semisweet dark chocolate chips
175 grams white chocolate chips
200 grams your favorite nuts, coarsely chopped and toasted (I used 100 grams almond slices and 100 grams kenari nuts –what is kenari nut in English? Canary nut? Not walnut, mind you, they’re different. Some people refer it as Java Almond, if that could be of any help. Otherwise, just use whatever nuts you fancy)
How-to:
- Mix together the flour and baking powder. Set aside.
- Melt the chocolate and butter/margarine in a stainless steel bowl placed over a saucepan of simmering water, stirring until smooth. Remove from heat and set aside.
- In the bowl of your electric mixer (or with a hand mixer), beat the sugar, eggs and salt until pale yellow and thick, about 5 minutes. Beat in the melted chocolate mixture, coffee and vanilla extract. Sift the flour mixture above the batter and fold it in. Mix only until incorporated. Stir in the chocolate chips and nuts. Cover with plastic wrap and refrigerate the batter until firm, about 30-60 minutes.
- Preheat oven to 170-180 degrees Celcius and place rack in center of oven. Line baking sheets with parchment paper or silicone baking mat.
- Using ice cream scoop, small or medium –whatever you prefer, scoop and drop batter onto prepared cookie sheets, spacing evenly. With moist fingers, press batter a little bit.Bake cookies about 10 - 12 minutes or until the tops of the cookies become dry and cracked, but are still shiny. Do not overbake these cookies.
- Remove from oven and place baking pan on a wire rack to cool. When cookies are firm, remove from baking pan and let completely cool on rack.
Note:
- The time you need to let the batter harden in the fridge could be varied, depending on the chocolate you use. One chocolate could make the batter thicker or runnier than the other one. Check every 30 minutes, just until the batter is easy to scoop and drop without spreading.
- When you found your batter is too hard to scoop, or the cookies are too flat, it means the batter is too cold to begin with. Let it stand at room temperature until it reaches right consistency, then continue baking. The cookies should not be too flat.
Comment by Lies — October 21, 2008 @ 7:50 am
wahhh mba Riana, cookies enak banget dech kayakna…tapi bikin nya musti banyak yang diperhatiin yah…:D. Sesuai kali ya mba, bikinnnya ribet, tapi hasilnya memuaskan
Comment by Etie — October 21, 2008 @ 8:36 am
say no more….recipe comes from your kitchen “die die must try”
Comment by Dewi Joris — October 21, 2008 @ 2:02 pm
alamakkk ini dia…harus dicoba! thanks mbak Riana.
Comment by Yeni Suryasusanti — October 21, 2008 @ 3:19 pm
Ini cookies enaaaakkkkk bangeeetttt…. yummmm….
Comment by Dita — October 21, 2008 @ 4:15 pm
gue lagi bikin nih mbak. gak sabar nungguin oven
. Gue paling suka tipikal cookies kayak gini, yg gak garing semuanya, tapi chewy.
Comment by Rahmah — October 21, 2008 @ 4:24 pm
coba akhh..tapi kalo coklat biasa gimana rii…kalo gak ada van houten tea
Comment by nieken — October 21, 2008 @ 6:52 pm
fotone kueren aabiiez
Comment by Ari- Duri — October 22, 2008 @ 11:55 am
Mbak bener kata Bu Fat fotonya bagus bgt deh….keren…aduh kayanya kl liat blognya full bgt ama kreatifitas top selamat ya
Comment by laksmi — October 22, 2008 @ 2:09 pm
waaaa mesti dicoba ini… cocok pastinya secocok brownies yg gak cookiesnya hehehe. tfs
Comment by Andrie Anne — October 22, 2008 @ 7:47 pm
Duh bentuknya mengundang bangett..
Comment by jeane liemuel — October 22, 2008 @ 8:21 pm
Waaaakkksss!!!! harus dicoba nih! mengundang banget sih cookiesnya? fotonya bagus kuenya enak wah paket komplit d!
Comment by dewi laila — October 25, 2008 @ 9:59 pm
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Comment by Haruko — October 27, 2008 @ 5:31 pm
Hi, I’m reading your blog from Japan.
It will be nice to have a friend who speaks Engish. You seem to … My husband is Indonesian.
I will be visiting Jakarta in December. It would be nice if we could meet. Please email if you are interested. Thank you.
Haruko
Comment by Haley — October 28, 2008 @ 4:43 am
Mmmm… looks delicious! I agree that the quality of ingredients could not be more important!
Comment by ik — October 29, 2008 @ 10:27 am
gagal, mbak. hiks… jadinya mleber kayak ombak dipanta dikasih arang.. Padahal adonannya kucolek2, enak banget.. akhirnya berakhir di loyang brownies.(gak mo rugi, heheh).itu ngocok telurnya emang sampe kental ya?
Comment by weng — October 29, 2008 @ 6:09 pm
hello. I really admire all the pictures you take. As i am blogging, i would like to improve my pictures like you too. May I know which software you use for the photo editing? Hope you can share yea.. thanks =)
Comment by yuli — October 31, 2008 @ 10:01 pm
komennya cuma satu .. enaaakk bangget … anakku ngabisin hampir 8 keping mbak … kapan2 mesen lagi yaa
Comment by ik — November 3, 2008 @ 8:07 am
coklatku pake collata. gak ada lagi yg lebih okeh (rumah di leuweung:)).. kemaren tuh adonannya kynya cair banget. kalo dikasih terigu lagi, bisa nggak?
Comment by Widya — November 3, 2008 @ 11:15 am
Hugs dulu ahhhhh…. kangen…
Kukis nya bikin ngiler nih mbaaa, apalagi buat yang lagi males baking kaya akyu gini…. hiks
Comment by Yolanda — November 5, 2008 @ 8:06 am
mbak Riana, aku udah coba resepny tapi cuma pake DCC collata (yg ada di sini cuma itu) udah ngikutin semua step2 dan tips2nya ternyata pas di panggang, wih bleber kemana2 hancur lebur berantakan. padahal bener lho kt mbak, adonan mentahnya enak di colek2 hehehehe…mau nangis deh liat hasil pangganganku hiks hiks….
Comment by hanni — November 7, 2008 @ 11:38 am
mbak, aku dah coba cookiesnya pake dcc tulip trus coklat chipsnya collata yang dark aja.panggangan pertama pake scoop es krim mlebeber saling nempel, buru-buru aku campur lagi trus masuk kulkas lagi baru deh tak cetak lagi pake sendok makan soalnya loyangku gak gede. enak loh…coklat…thanks mbak resepnya.
Comment by marisa — November 9, 2008 @ 12:19 pm
Mbak Riana (ato Riana aja?), aku ngefans banget ama mbak hihi jadi malu. Kuenya enak-enak banget sih. Oya, gara2 mbak aku jadi terinspirasi bikin blog juga. Tapi aku baru belajar banget. Belum pernah baking sama sekali. Nanti aku coba bikin salah satu resepnya boleh kan? Thank you for being my inspiration
.
Comment by ira — November 10, 2008 @ 7:47 am
Mba Ri, dah ku coba… enaakk… padahal ga kumplit (white choc nya ga dapet, tapi lahi beneran BT, jadi tetep kudu baking, he he he). Cuma hasilnya meleber pisan, jadi ga jelas bentuknya.. but who cares? tetep aja abis dalam 3 menit (yang ku bawa ke kantor) dan 2 hari (yang di tinggal di rumah). Kebayang enaknya kalo bisa pake van houtten (secara waktu itu beneran yang ada aja bahannya…). Akan ku coba lagi dengan bahan yang beneran… Thank u 4 sharing…
Comment by tatik — November 10, 2008 @ 2:35 pm
mbak riana, aku salah satu penggagum beratmu,,hehehe, demen intip2 blog mbak terus, dan selalu mengagumi hasil foto2nya…Mbak Ri, mau tanya dong, aku baru mau bikin nih, kalo namanya parchment paper or silicone baking mat itu penampakannya spt apa ya? tks.
Comment by Poppy — November 10, 2008 @ 3:42 pm
Mba riana, hiii…aku baru mau coba cookiesnya hari ini, nekat aja, ga punya silicone mat tp dah punya van houten button hehehehehe…mudah2an sukses ya…
Comment by Mira — November 11, 2008 @ 2:56 pm
Wah, ternyata yang cookies’nya berubah jadi brownies bukan cuma Mira yah. Hihihihi… Samaan tuh Mira juga pake Colatta. Jangan-jangan gara-gara coklatnya, ya Mba? Asli pingin nangis liat 450 gr coklat keluar dari oven bukannya bulet malah rata menuhin loyang. T_T
Kalo pake Herseys kira-kira gimana Mba? Bisa gak tuh?
Oya blog Mba Riana udah Mira link di blog Mira yah. Thank you.
Comment by eva — November 12, 2008 @ 9:15 am
Mba, aku tadinya semangat banget pengen coba bikin, tapi kok stlh baca pengalaman yang pada gagal jd takut nih. Secara aku jg biasa pake collata. kalo van houten itu untuk choco chipnya ato utk yang 450gr nya ? kalo merk van houten mba riana biasanya beli dimana ? trm ksh ya.
Comment by Lukie — November 20, 2008 @ 7:16 am
mbak - foto nya emang keren euyyy !
btw mbak Riana, menurut mbak vanilli extract itu halal-kah ? soalnya duluuu aku suka pakai - emang gak bisa boong aromanya manthap. Tapiii belakangan ragu lihat mengandung alkoholnya dgn presentase gedhe
Comment by Carree Elsberry — November 26, 2008 @ 5:16 am
You should check out www.arizonavanilla.com, they have a ground vanilla, that is made from ground virgin vanilla beans, it’s awesome and there other products are great to. But if you are looking for more of a powder vanilla their ground vanilla is just vanilla beans ground it’s great.
Comment by Retno Pertiwi — November 27, 2008 @ 7:49 pm
mbak Riana, apakabar ? saya yang dulu pernah ikutan kursus food photography, aku seneng bgt liat blognya mbak….foto2nya keren2 banget….. TOP banget deh mbak Riana…:)
Comment by citra — December 1, 2008 @ 12:29 am
mo nambahin ttg vanilla extract, kalo produk import, bsa dikatakan semuanya pakai alkohol, apalagi yg pure extract, jadi itu tidak halal. jika mau yang halal, bli aja vanilla pods-nya, and just ground them. itu lebih halal dan meyakinkan. tapi pemakaiannya 1/2 dari ukuran vanilla extract yang diresep.
Btw ground vanilla bean produk luar, kata orang yang kerjaannya jual vanilla pods, itu masih juga ada alkoholnya, makanya beliau menyarankan saya untuk ground them myself.
Lets start using halal ingredients, and learn more about the ingredients, u’ll be suprise of what u get.
Comment by Lina — December 2, 2008 @ 1:34 pm
Mbak Riana, blog mbak yg lama itu, yg banyak comment soal cake, udah didelete ya mbak? Bisa ngak mbak dimunculkan lg soalnya ada yg msh blm aku copy dan penting bagiku. Thx mbak.
Comment by Mira — December 5, 2008 @ 1:36 pm
Yah.. Telat…
Mira udah bikin lagi, tapi kok baca note soal pengocokan telur itu malah pas cookies’nya udah jadi yah. Wahahahaha…
Yasud percobaan ke-3 harus bener-bener berhasil deh. Sekalian mau lapor kalo cookiesnya gak meleber lagi. Walo bentuknya gak karuan dan gak cracked, tapi rasanya emang yahud banget. Laporannya http://ipoekmasak.blogspot.com/2008/12/pennylane-chocolate-cookies-still-not.html
Thanks Mba
)
Comment by Bundakey — December 12, 2008 @ 1:15 pm
Jeng, setiap mampir sini bawa an pengen ngemil terus
kirim donk ke rumah jilbab 
slurppp ..:)
btw pesanan kamu ada semua, mau dikirim kah ?
Comment by Gina — December 16, 2008 @ 12:26 pm
hello mbak… aku tadi ada baca silicone baking mat.. itu belinya dimana yah?? thanks..
Comment by Chrispy — December 17, 2008 @ 1:16 am
Can the nuts be omitted? Or replaced with more chips? My audience isn’t a big fan of the nuts in the cookies. Gratz.
Comment by ovie — December 22, 2008 @ 5:07 am
mbak Riana,udah nyobain (berkali-kali).Ternyata kadar coklat pengaruh ya.. yang satu pake coklat merk supermarket lokal 50%,kuenya ga mbleber n cantik,tapi pas pake cadbury yg kadar coklatnya cuman 40%,mbleeeebeeeerrrrrrr. Btw,ovie link ya,webnya mbak Riana.Thanks banget loh postingannya!!! O iya, udah nyobain yg ga pake kacang, terigunya ditambahin n luarnya ditaburing icing sugar, cantik juga loh mbak…
Comment by shany — December 23, 2008 @ 11:04 am
mba ak punyanya silicone round pan (buat pie).. bisa ga ak pake buat ganti silicone baking mat itu.. abis di tbk dket rmhku ga nemu.. kyknya mesti ke toko ani y.. jauh, hehe.. ngaruh ga ke proses pemanggangannya?? soalnya yg round pan kan ad dindingnya..
makasi y..
Comment by Setiawati — January 27, 2009 @ 4:50 pm
mbak riana, kayaknya resep mbak ini diposting di www.resepmasakanku.com tanpa nyebut penulis resep. maaf aku agak gak mudeng, ini termasuk pencurian gak ya.
Comment by Lina — February 2, 2009 @ 1:43 pm
Mbak, aku mo tny yg di luar cookies, boleh kan mbak? Kalo icing yang buat cookies bisa ngak utk cupcakes? Sama ngak? Or ada perbedaan antara icing cookies dgn icing cupcakes? Thx mbak.
Comment by celine — February 3, 2009 @ 1:57 pm
Mbak,
There are 2 things I would like to say :
1. Your blog is totally awesome!!!!
Temen kantor sebelahku ampe sirik hehe
2. Kayanya aku jadi punya bahan inspirasi buat weekend kali ini berhubung kemaren baru dapet kiriman coklat Valrhona Araguani Boite 500 gr dari adeku. Mudah2an berhasil berhubung masih newbie di urusan baking begini…..
Comment by Fei — February 13, 2009 @ 6:56 pm
Riana, you never fail to impress me.. These cookies, after following your advise and reading those from joy of baking, are perfect! I just took the second batch out of the oven, plump, shiny and cracking - can’t wait to see hubby’s face when he sees this
.
:D:D
This is what I did: and used excelent quality 75% dark chocolate, no info on the cocoabutter but judging how fast they melt, it must have been high. Since I use extra dark chocolate with orange flavour, I omited the vanilla and coffee, but added a dash of chilli powder (niru Lindt, yang banyak banget ngeluarin dark chocolate with chilli and fruit flavors).
I made sure to use high quality butter, pengalaman sih, baking with lots of chocolate and a bit of flour always turs out better with butter AND chilled batter. The room temperature had been 18C, so it only needed 15 minutes in the fridge to be scopable, and I used my 1/8 measuring cup to scoop out 16 medium cookies (I halved your recipe). I only flattened them a bit, fearing they’d run flat like others experienced, but happily, they didn’t flatten out much (meaning plumpy cookies haha!). Baked them at 180C for about 18 minutes (checking and rechecking for the crack stage). I also didn’t use any peanuts, but I’ll try that next time I’m making this!!
Thanks thanks thanks for sharing the result of what I’m sure had been loads of trials and error in finding that one perfect recipe!!!
I’ll make a post on my oh so very abandoned site with a picture of this somewhere next week
Comment by Fero — February 24, 2009 @ 7:33 am
Mb Riana, aku izin copy paste resep en fotonya, ya? Soalnya aku bikin gagal melulu, meleber… lihat deh fotonya diBlogku… hiks hiks.
Comment by Me — March 21, 2009 @ 11:49 pm
hi mbak ri, gini, ak pgn bgt bkin nie kukis.. cm ak bingung sm coklatnya.. huhu.. jd d rumah tuh ad coklat VH yg rasa hazelnut 100%cocoa butter tp ga tau brp % cocoa massnya, trus ada lindt 70% cocoa mass tp ga tau brp % cocoa butternya n ada valrhona.. cm yg valrhona ak ga tau brp %cocoa butter n cocoa massnya.. huaaaa.. stress bgt mbakk.. please help miiii.. huhu.. thx bgt yah mbak..
Comment by Fero — March 24, 2009 @ 1:33 pm
Lapor!!! Udah berhasil Mbak! Waduuh senangnya dirikuuu… Fotonya ada di Blog-ku …
Comment by Fei — April 18, 2009 @ 9:03 pm
Hi Riana, I should have known better, belon jadi aja blog postnya dari kemaren* ini hehe..
Post fotonya aja ya (moga* nongol nih fotonya..)
BTW, I tried making the cake on a lovely sunny 18C, had to wait 30 minutes before the batter was scopable - batch pertama si batternya masih lebih encer, coba* aja, n bener aja jadinya ngeleber ke mana*. Jadi beneran si batternya harus ampe rada stif gitu - kalo discoop ga boleh balik ke bentuk semula sisa batter yang di baskom…
These were the pics from my first try described last time, ga pake kacang n coklatnya cincangnya lumayan halus..
Comment by Prima Mutiara — September 3, 2009 @ 11:46 am
Hi Mba Riana…salam kenal ya mba..aku member pasif bgt di NCC. Mba Ri, kemarinan nyoba bikin kukis ini..adonannya simpan kulkas kurleb 30 mnt.
) thanks ya Mba Ri utk sharingnya.
Aku lgs sendokin taro loyang dan panggang…waduh kukisnya mbleber;))
terus yg batch ke 2 krn kan oven ku kecil….berarti adonan tadi dah bersuhu ruang tapinya teteup mbleber juga…ga bisa gemuk2 kaya di gambar:-(
soal rasanya waduh wueeeenakkk bgt dey setelah semalam nginap.
kalo cobain stl adem dari panggangan, rasanya masih kaya adonan bronis aja…
dah pesimis tuh…tapi besoknya stl aku coba lagi bedaaaa bgt mba…full deh enaknya.
Suamiku jg bilang enak, reaksinya beda ama pas sebelumnya terusss bos2 kecil alias anak2
hanya menyisakan sedikit buat ku stl pulang kantor
Comment by annie — September 16, 2009 @ 2:30 pm
mu nyoba.. bismillahh
Comment by wati — November 28, 2009 @ 10:27 pm
Mba Ri, aku dah nyoba bikin niy cookies. 3x malah. nah yg terakhir sukses (menurutku siy, hehe). Aku pake Theys noir coin. Menurutku hasilnya ga mbleber (monggo mba mampir ke flickr ku utk liat hasilnya: www.flickr.com/photos/wati_cookery). bener ga mba hasilnya? dan aku white choc chipsnya diganti pake marmalade choc chipsnya Theys. Uenak mba… Thank’s ya mb resepnya.. Dahsyat!
Comment by wati — November 29, 2009 @ 4:42 pm
Sorry mba, ralat, bkn Theys Noir Coin tp yg button..