Chocolate Cookies (초코칩쿠키)
My notes for this recipe
This cookie recipe is special to me because it reminds me of the soft “Chok Chok Chocolate Chip Cookies” from Korea, which I really love. If you have ever tried these soft, chocolatey cookies in Korea, you may find yourself wanting to eat them again at home — and that is exactly why I wanted to recreate a similar taste in my own kitchen. The cookies are lightly crisp around the edges, soft in the center, and full of chocolate chunks. In Germany, I usually use Dr. Oetker Chocolate Chunks Dark Chocolate.
How I cook it
Bring ingredients to room temperature
Take the butter and egg out of the refrigerator and let them come to room temperature. This helps the ingredients combine more evenly when making the cookie dough.
Cream the butter and sugars
Whisk the softened butter well. Add the brown sugar and mix thoroughly. Once the sugar is partly incorporated, add the powdered sugar and mix again until combined.
Add the egg and vanilla
Add the egg to the butter and sugar mixture and mix until well combined. Add 2 drops of vanilla extract and mix briefly again.
Add the dry ingredients
Sift both types of flour, the baking soda, cocoa powder, and salt into the butter and egg mixture. Gently combine with a spatula, mixing only until an even chocolate dough forms.
Fold in the chocolate
Add the dark chocolate chunks and gently fold them into the dough until evenly distributed. Cover the dough and let it rest in the refrigerator for about 30 minutes.
Portion the cookies
Remove the chilled dough from the refrigerator and divide it into portions of about 25–35 g. Shape them into balls, place them on a baking sheet with some space between them, and press them down slightly.
Bake
Preheat the oven to 175–180°C. Bake the cookies for about 9 minutes. The exact baking time may vary slightly depending on your oven. Let them cool briefly after baking so the edges set while the centers remain soft.
