Hitam-hitam setampok manggis......ha..ha...sungguh pun hitam rasanya hebat. Soft cookies dari Smitten Kitchen, saya ambil 100%....lembut dan sedap. Boleh dimasukkan kekacang jika suka, tapi saya biarkan plain begitu aje
1/2 cup (45 grams) unsweetened cocoa powder, any kind will work
1 cup (130 grams) all-purpose flour
2/3 cup (115 grams) chocolate chips or bitter- or semisweet chocolate,
chopped into chunks
Melt butter and unsweetened
chocolate together — you can do this on the stove over very low heat, stirring
constantly, in a double-boiler or in the microwave in 30-second bursts,
stirring between each — and taking the chocolate out when it’s almost, but not
fully, melted. Off the heat, stir until it is.
Whisk sugars into melted butter
and chocolate, then eggs, one at a time, then vanilla. Whisk in baking soda and
salt. If your cocoa powder is lumpy, sift it right onto the surface of the
batter, other wise, just add it to the bowl. Add flour, too, and then stir
until just combined. Add chips or chocolate chunks and stir until combined.
Place bowl in the fridge for
about 30 minutes, and up to a few days. Shorter than 30 minutes, you can bake
it right away but they keep better shape once chilled and are easier to scoop.
Longer than 30 minutes, they become difficult to scoop, but you can let them
warm up slightly before you do.
Heat oven to 350°F (175°C).
Scoop into about 1 1/2- to 2-tablespoon sized
mounds and space evenly on parchment- or nonstick baking mat-lined baking
sheets, allowing room for them to spread a little. Bake for 11 to 12 minutes,
at which point they will still definitely look underbaked, but you should take
them out if a fudgy-centered cookie is your goal. (Of course it is!) Let set on
baking sheets for a few minutes before carefully
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