Tiny star cookies filled with the flavors of chai spice...Read More
Defying Chocolate Puddle Cookies
Chewy and rich cookies with a brown sugar caramel flavor running through out. The chocolate puddles make these extraordinary and fudgy not to mention indulgent. Just one bite and you would want more.
These cookies defy most cookie rules. Most cookies use butter and eggs/egg yolks to make them fudgy and rich. They suggest you to cream the sugars and fat until creamy and fluffy. They tell you to rest the dough for a while before baking to help set them. These cookies go against all odds and do not ask you to fuss over them too much. This recipe uses water and oil as the wet ingredients making it secretly vegan as they don’t set out to be vegan, they just happen to be vegan.
The cookie dough doesn’t take time to make and as it doesn’t need you to chill it down, you can make this recipe in minutes whenever you feel like having your share of freshly baked chocolate puddle cookies. The cookies are Quarantine friendly, i.e. they can be baked or microwaved or baked over the stove as well. The ingredients are pantry staples, which can be found easily, and there are tons of substitutes as well, meaning there should be no excuses to make your own batch of cookies at home.
A Few Substitutes:
Flour: All purpose flour, Cake flour, Gluten free flour mix, Spelt flour, 50% Whole meal flour works well in this recipe.
Brown sugar: This helps keep the cookies fudgy and creates a chewy texture hence I strongly suggest you using this. If you don’t have it you could use white sugar in place of it and 1 tbsp of molasses/golden syrup/treacle will help with the texture. Also if you are using white sugar all the way then you would bake your cookies for 1 minute lesser than the desire time as they need to be chewy in the center. You can use light brown sugar, dark brown sugar muscavado sugar as well.
Castor sugar: This sugar is best as it melts well while baking. Also, you could use granulated white sugar instead.
Oil: A flavorless vegetable oil works well here, as it doesn’t fight with the chocolate and brown sugar flavors.
Chocolate: A dark chocolate is essential here. To achieve puddles you must bake with chocolate chunks and not chips. Use a dark chocolate bar, 60% and above and chop into chunks for puddles once baked. I use Lindt however you can use what ever you like.
Baking – Oven: To bake these cookies in an oven you need to ensure your oven is preheated for 10 mins at 180°C however the trick is to ensure you do not over bake the cookies. When you take them out of the oven they will be soft and barely set, however as they cool down it will firm up. I bake mine for 12-14 mins and I wouldn’t recommend you baking it any longer than that.
Microwave (heating): To bake these cookies in a microwave place the tray in the microwave and bake for 30 seconds. Keep baking the cookies for 10-second intervals until the cookies are done. The time here can vary as every microwave has a different calibration, the size of the cookies will vary, the tray will heat differently based on what it is made of, etc. Bake 3 cookies at a time.
Microwave (oven): To bake this cake in a microwave that is an oven preheat the microwave for 2 mins at 170°C and bake immediately for 25-30 seconds. Keep baking for 10 seconds until they are dry to touch but still soft if you press into them. Bake 3 cookies at a time.
Stove (dry heat): The cookies can be baked over the stove with indirect heat, use a large sauté pan covered with a lid and heat for 5 mins on medium heat, put the cookie dough balls into a smaller sauté pan and cover with a lid. Bake for 8-10 mins until risen dry to touch but still soft if you press it.
You can make this dough ahead of time, scoop into balls and store it the freezer if you like however, I would recommend making it as suggested by the recipe since is very simple and easy to make. I do suggest you let the cookie dough rest for an hour at least before baking, this helps the texture and the flavor develops as well. The best way to store these once baked would be in an air-tight bag for 3 days at room temperature or you can freeze the raw cookie dough rolled into balls, in an air tight bag for up to 1 month – this can dry out since there is water in the dough making a dense cookie once baked so bake them for 8-10 mins instead. If the cookies do not flatten out while baking bang the cookie on the floor a couple of time, which will level them out a little.
This recipe is a great way to introduce you into the world of cookies, as it is very simple and easy to make not to mention basic ingredients. Further, they take little to no time to bake and lesser time to eat. Happy Baking!
Defying Chocolate Puddle Cookies
- Large mixing bowl
- Ice cream scoop
- Baking tray
- Baking paper
- Metal spatula
- 125 gm Flour
- 50 gm Castor sugar
- 50 gm Brown sugar
- ½ tsp Baking powder
- ½ tsp Baking soda
- ¼ tsp Salt
- 108 gm Chocolate chunks
- 60 ml Oil
- 35 gm Water
- In a large mixing bowl add the oil, water, sugars and whisk well for 3-5 mins until the batter is combined where the oil and water shouldn’t be separated from each other, it should be thick.
- Add the flour, baking powder, baking soda, salt and whisk well until combined. Add the chocolate chunks and stir into the batter until evenly distributed.
- Scoop out the batter into balls using an ice cream scoop or tablespoons, at this stage you can chill the dough for 1 hour and bake in a preheated oven at 180°C for 12-14 mins. Or you can bake them immediately without chilling however this will make them spread more.
- When you take them out of the oven they will still be soft to touch but dry on the top. Do not try to transfer them immediately as they will be too soft to remove from the tray. Let me cool on the tray for a couple of minutes and using a flat metal spatula remove from the tray and leave to cool on a wire rack for a few minutes before devouring.