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Chocolate Puddle Cookies

An almost caramel like crunchy exterior with a fudgy cookie interior that wraps all the chocolate that is now melted into little puddles, which makes for a perfect texture with every bite of these cookies.
Prep Time 15 mins
Cook Time 15 mins
Course Sweet tooth, cookie
Cuisine American
Servings 14 Cookies

Equipment

  • Planetary mixer, paddle attachment
  • Rubber spatula
  • Metal slotted spatula
  • Cookie sheet tray
  • Sieve
  • Baking paper
  • Ice cream scoop

Ingredients
  

  • 70 gm Butter soft
  • 30 gm Shortening
  • 100 gm White sugar
  • 120 gm Brown sugar
  • 1 tsp Vanilla
  • 1 no Egg (50gm)
  • 170 gm Flour
  • 10 gm Corn flour
  • ¾ tsp Baking soda
  • 1 tsp Salt
  • 7 ounces Dark Chocolate (large dices)

Instructions
 

  • In a planetary mixer with a paddle attachment beat the butter and shortening until pale and combined.
  • Add the white and brown sugar with the vanilla and beat until creamy and lighter in texture and color.
  • Add the egg and beat again until well incorporated and the mixture looks airy.
  • Sift the flour, corn flour, baking soda and salt over the bowl and cream the mixture on low speed until combined. Always scraping down the sides.
  • Using an Ice cream scoop portion the dough out onto a baking tray and set in the fridge for 1 hour minimum.
  • In a preheated oven at 170°C place 6 chilled cookie dough balls onto a lined 14x8 inch cookie tray with baking paper. They will spread while baking hence be mindful of the spacing.
  • Bake for 12-15 mins until the top is dry to touch and slightly risen. Remove and leave to cool on the cookie tray for a couple of minutes before transfer them to a wire rack to cool for 20 mins at least.
  • Store in an airtight container/jar at room temperature once completely cooled.

Notes

PRO TIP
>*Brown Sugar at home hack:
If you have granulated brown sugar blend it until it reaches a fine powder like texture to make soft brown sugar.
In a planetary mixer you can mix 1 cup castor sugar with 1 tbsp Molasses or Treacle to create your own brown sugar at home.
> Use a slotted metal spatula/fish slice/scraper to lift the cookies off the baking tray while transferring them to the wire rack.