Chef David Lebovitz: Always use room temperature eggs when baking to ensure a smooth batter and better texture.
Chef Nigella Lawson: Don’t overmix the batter after adding the dry ingredients to keep the cookies fudgy.
Chef Thomas Keller: Let the cookies cool on the baking tray for at least 20 minutes to set properly before transferring them to a rack.
Ingredients
1/2 cup (60g) plain/all-purpose flour.
1/4 cup (25g) cocoa powder.
1/2 teaspoon baking powder.
1/4 teaspoon salt.
7 oz (200g) 60 – 70% dark chocolate, coarsely chopped.
1/4 cup (56g) unsalted butter.
2 large eggs, room temperature.
3/4 cup (150g) light brown sugar.
1 teaspoon vanilla extract.
Instructions
Preheat the oven to 180C/350F/Gas 4. Line 2 large baking trays with parchment paper or a silicone mat, and set aside.
In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In a microwave-safe bowl, add the chocolate and butter. Heat in 30-second intervals, stirring after each one, until melted and smooth. Set aside.
Using a hand mixer or stand mixer, beat together the eggs and sugar until pale, fluffy, and tripled in volume (about 5 minutes).
Continue Reading in next page
