Bruh, these are peng. Hahahaha you just sent me a message with ‘bruh’ in it and I think it’s a great word. These took a few goes to get right, but once they found their sweet spot, they were perfect. A lil bit crispy round the edges but so chewy and fudgy in the middle, these are now the only chocolate cookies I will ever need. I was trying to recreate the Sainsbury’s Taste The Difference Triple Belgian Chocolate Cookies, they are the best cookies. You really can taste the difference.
To get the Sainsbury’s flat, chewy, dense cookie vibe I did a bit of playing around with my Double Chocolate Cookies recipe. The ingredients are similar but the key is to use plain flour instead of self raising. This gives you less of an American style cake like cookie and more of a… Sainsbury’s style cookie.
If you want cookies that look like they are straight out of a bakery, add a couple chocolate chunks and, for these cookies, a sprinkling of sea salt to the top of your cookie balls. These additions stay on top of the cookies as they bake and make them look very ‘pretty’ (Joe this was your review of them before they went in the oven.)
Freezing Cookie Dough : Once you’ve formed the cookies into balls, you can bake half the batch and freeze the rest for cookies on a rainy day. Bake them thawed, as instructed in the recipe or add 2/3 mins to the baking time if you’re going straight from freezer to oven. I do not have a degree in food hygiene so use your judgment on how long to keep them in the freezer for before baking, maybe a week?
- 200g butter
- 100g caster sugar
- 150g light brown sugar
- 1 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 egg
- 170g plain flour
- 20g cornflour
- 60g cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 250g chocolate, chopped into rough chunks – I use a mixture of white and dark
Line a plate with grease-proof paper and set aside.
Cream together the butter, sugars, salt and vanilla until light and fluffy. It’s easiest to use electric beaters here, but can be done with a wooden spoon. Add in the egg and cream the batter again.
Sift in the plain flour, cornflour, cocoa powder, baking powder and bicarbonate of soda. Use a wooden spoon to work the dough together until there is no more dry flour visible.
Stir in your chopped chocolate, saving a small handful to press into the top of your cookie dough balls.
Form the dough into balls. I use a 4.5cm ice-cream scoop, which fits a lil more than a level tablespoon of dough but you can easily use a spoon to scoop and your hands to roll. Place the dough balls on the lined plate and put in the fridge for 30 mins. (I see you’re about to, but don’t skip this step). If your dough is too squidgy to form into balls pop the bowl in the fridge for 15mins to let the dough firm up.
Preheat the oven to 180 regular oven / 160 fan over while the cookies are chilling. Line a couple of baking trays with grease-proof paper.
Top the balls with chocolate chunks and a lil sprinkle of salt, and place them spaced apart on the baking trays. Bake for 9-12 mins until the outer edge is set but the center is still soft. Keep an eye on these, they go from perfect to burnt fast.
When they come out of the oven, bang the baking tray on your work surface a couple times. This flattens the cookies, giving them a rippled effect on the crust and a dense chewy interior.
Remove the cookies from the baking tray to stop them cooking further.
Hope you have a good cookie. Caitlin x