乌漆抹黑巧克力cookies

巧克力味很浓郁，酥脆的，好好吃哦！！
食谱取自Annielicious food

材料：
125g Dark Chocolate (minimum 70% cocoa solids)
150g Plain Flour
30g Cocoa Powder (Sieved)
½ tsp Salt
½ tsp Bicarbonate Soda
1 tsp Baking Powder
125g Soft Unsalted Butter
75g Soft Light Brown Sugar
50g White Fine Sugar
1 tsp Vanilla Extract  （没放）
1 Large Cold Egg 
320g Dark Choocolate Chips   （我放160g巧克力豆+160g hazelnut碎）

Method 

1. Preheat the oven to 170°C, fan ON. 
2. Melt the 125g dark chocolate in a heatproof dish over a pan of simmering water. Set aside to cool. 
3. Put the flour, cocoa, bicarbonate soda, baking powder and salt into a bowl. 
4. Cream the butter, fine sugar and brown sugar in another bowl. Add the melted chocolate and mix together. 
5. Beat in the vanilla extract and cold egg, and then mix in the dry ingredients. Finally, stir in the chocolate chips, mix well. 
6. Divide the cookies dough into two portion. Wrap them with cling wrap, and shape them. (Refer pics below)
7. Put the shaped cookies dough into the fridge and refrigerate it for 20 mins.
8. Cut the dough into equal piece, remove the cling wrap layer and shape the cookie dough. (Refer pics below) Place shaped cookie dough on a lined baking sheet about 6cm apart. Do not flatten them. 
9. Cook the cookie dough for 18 to 19 minutes, testing with a cake tester to make sure it comes out semi-clean and not wet with cake batter. If you pierce a chocolate chip, try again. 
10. Leave to cool slightly on the baking sheet for 4 to 5 mins, then, transfer them to a cooling rack to harden as they cool. 

This post in joining Best Recipes for Everyone September Event : Chocolate Wonderland, hosted by Xuan Hom’s Mum Kitchen Diary.