My husband and I love chocolate. Cake, ice-cream or bars, any shape and form work for us. This is way I spend so much time working with chocolate recipes, adding, and changing old ones or making new ones.
This recipe took many years and many batches to perfect, and the result is a lovely cookie with a gooey middle between crisp edges, that provides you with a melt in your mouth cookie, bursting with chocolate.
The simplicity of this recipe makes it even better, and so versatile, as the chocolate could be replaced with all sorts of goodies, from nuts to fruits to jellybeans! Though, why would you even want to change!?
125 gram melted butter
1 cup light brown sugar
1/3 cup granulated sugar
1 tbsp rum
1 large egg
2 cups flour
1 tsp baking soda
1/2 tsp fine salt
100 gram dark chocolate
50 gram milk chocolate
Preheat your oven to 200℃ \ 180℃ fan \ 400 ℉ \ Gas 6
Whisk together butter, sugars and rum on high speed until fluffy and light coloured.
Add in 1 egg, whisk on medium speed to combine.
Add flour, baking soda and salt, mix all together just to combine.
Roughly chop the chocolates and fold into the batter. Make sure all evenly spread.
Create balls circa 5 cm in diameter, a large ice-cream scoop can be very helpful here.
Press the balls down slightly with the back of you hand, to prevent the chocolate from melting.
Bake in preheated oven for 12 minutes, until golden edges but still soft to touch.
Cool on a cooling rack for 10-15 minutes before serving.
For a colourful cookies try replacing the milk chocolate with white chocolate.
If need be can use chocolate-chips. However if you can use a bar, do. It makes a big difference.
Chocolate can be replaced by chopped nuts, dry fruits or even jellybeans. Keep the measurements.
The rum is used for flavour and enhancing other flavours, but can be replaced with maple syrup.
For extra warmth, try adding a pinch of nutmeg.
Last but not least! Feel free to top the chocolate chips amount as you crave. I sometimes add 20-30 gram more chocolate chips, to get a very chocolatey cookie.