Last week, I told you about American style cookies, and how you need two key ingredients to make them: brown sugar, and good quality vanilla extract. The problem is, you can’t find brown sugar in most countries. Some commenters gave recipes for making your own brown sugar using molasses, but in many places molasses is even harder to find than brown sugar. So, what do you do when you just can’t get your hands on the stuff?
I have so far found just one recipe for chewy, American-style chocolate cookies that does not need brown sugar, though you’re still going to need that good vanilla.
Unfortunately, I’m waiting on a new battery for my phone at the moment, so this week I wont be able to include pictures. So, a pictureless recipe is included below the fold.
For these cookies, you will need
2 sticks/225gr butter, room temperature
2 cups/400gr of sugar, plus extra for rolling
2 tsp vanilla extract
2 cups/250gr flour
3/4 cup/85gr of good quality, bitter cocoa powder
1/2 tsp salt
1 tsp baking soda
As with all of these kinds of cookies, the procedure is the same: first cream the butter, sugar and vanilla, then blend in one egg at a time, then the sifted solids.
Once it is all blended, put the dough in the fridge for at least half an hour, and in the meantime preheat the oven to 180°C. Once chilled, roll the dough into balls between your palms, then roll them in some sugar. Place the dough balls on an ungreased cookie sheet well apart from each other, as these cookies spread well. As they are quite buttery, try to keep the dough as chilled as possible, putting it back in the fridge between batches, or your cookie dough will just fry in the oven.
Bake the cookies until small cracks just start to form on the surface of the cookies, about 6 minutes. Don’t worry if they seem too soft at first, just let them cool. This softness, which at first makes them seem like they are still raw, is what transforms to chewiness, so if you overbake them they will just become crispy and even sweeter. Cracks on the surface means they’re done, as you can’t use light browning to judge whether or not dark chocolate cookies are baked. If you don’t eat them within the first day or so, keep them in tupperware containers to keep them from drying out.