Chocolate Chocolate Chip Cookies

I made these cookies for my ex-colleague who has resigned some time back as a farewell gift for her. This is a crunchy cookie (not soft, chewy type) and I must say is a good recipe cos' it stays crunchy for over a week as long as you keep it well in an air-tight container. The recipe is from 孟老师的一百道Home-made Cookie.

Please pardon me for the blur picture. I took it in the evening time when the light shining through my living room was really dim. This was the best I can have, with the enhancement of some contrast. :P

Ingredients:

80g unsalted butter

90g brown sugar

50g eggs

150g plain flour

15g cocoa powder

1/2 tsp baking soda

110g chocolate chips

Method:

1. Cream butter (room temperature) and sugar until well mixed.
2. Add eggs a little at a time to the creamed mixture.
3. Sift flour, cocoa powder and baking soda. Add the flour mixture to the creamed mixture and using a spatula, mix well until a dough is formed.
4. Add chocolate chips.
5. Gather dough in a cling wrap and chill in the fridge for about 30 minutes.
6. Weigh about 20g of the dough, roll into a ball and press down lightly onto the baking tray. The diameter would be about 5cm.
7. Bake in a preheated oven at 170°C for about 25 minutes.
8. After the cookies are baked, let it cool in the oven for about 10 minutes before bringing out to cool.

Note: This yields quite a large cookie. If you prefer smaller cookies, divide each cookie dough into smaller portions; baking time has to adjusted depending on the size of your cookie.

Recipe Source: 孟老师的一百道Home-made Cookie