Ingredients
(for one giant cookie):
- 200 g (7 oz) dark chocolate, broken into squares
- 25 g (1.75 tbsp) butter
- 1/3 cup (65 g) white sugar
- 1/4 cup packed (60 g) brown sugar
- 1 packet (10 g) vanilla sugar
- 2 large eggs
- 1 tbsp (10 g) cocoa powder
- 1/4 tsp baking powder
- Pinch of salt
- 1/4 cup (35 g) flour
- 25 g (1 oz) milk chocolate, chopped
- 25 g (1 oz) white chocolate, chopped
For the drizzle
- Chocolate cream
- 4 squares (approx. 15 g / 0.5 oz) dark chocolate
- 1 tsp canola oil or grapeseed oil
Instructions
1. Place the dark chocolate and butter in a suitable bowl and gradually melt in the microwave or a double boiler until smooth. Add the three types of sugar and stir. Add the eggs and whisk until smooth. Add the cocoa powder, baking powder and salt, then whisk. Add the flour and mix until combined. Cover and refrigerate for at least an hour, up to two days.
2. Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
3. Remove the dough from the fridge and transfer it to the baking sheet. With slightly damp hands, shape the dough into a ball, then flatten it into a circle about 30 cm (12 in) in diameter and 1/2–3/4 cm (1/4–1/3 in) thick in the center, with the edges about 1 cm (1/2 in) thick (raise the edges a bit like a pizza crust to prevent burning). Scatter the chopped chocolates over the cookie and press them gently into the dough.
4. Bake for 10–12 minutes until the surface is dry (it’ll remain slightly soft in the center, which is fine). Remove from oven and allow to cool completely.
5. For the drizzle: Place the chocolate and oil in a small bowl and gradually melt in the microwave until smooth. Drizzle the chocolate cream over the cookie. Serve cut into wedges (like pizza) or broken into uneven pieces.
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