Chocolate cloud cookies
These cookies are rich little bites that remind me of the deliciousness of a Molten Cake - creamy on the inside and crispy on the outside. Just like Molten Cakes, these too can also be served warm with a scoop of ice cream on the side. Yup.
This cookie recipe is also my favorite type of recipe. Chocolate you might ask? Well, no. Actually it’s a recipe that makes me look good because it’s freezable. I love freezing cookie batter in pre portioned scoops to pull out when I need them to make me look good. Everybody loves hot cookies right out of the oven (especially these). It’s like I’m Susie homemaker. I love the OXO cookie scoops because they come in three easy sizes- small, medium and large. The small one is perfect for this recipe. You can portion all your cookie dough out into identical sized balls and freeze close together on a parchment lined sheet. Either wrap them up with plastic really well on a cookie sheet, or once they are completely frozen you can move them over to a zippered bag for storage. Just don’t forget to label!
Yield: 36 cookies
¼ cup all purpose flour or almond flour
¼ teaspoon baking powder
1/8 teaspoon kosher salt
1 ¼ cups (or 7 ounces) semisweet chocolate, rough chop
2 tablespoons coconut oil
2/3 cup of sugar
1 teaspoon pure vanilla extract
1 teaspoon instant coffee granules
¾ cup chocolate chips
Preheat your oven to 350 degrees (325 convection).
In a small bowl mix together your flour, baking soda and salt. Set aside.
Create a double boiler by taking a small saucepan and filling it with two inches of water. Put up the water to heat over a small flame. Take a medium sized metal bowl and set it on top of your saucepan. You want the bowl to be large enough so that the water in the saucepan is not directly touching the bowl. Take your chocolate and coconut oil and put it in the top portion of the double boiler (the medium sized bowl sitting on top of the saucepan). The steam from the simmering water beneath will begin to melt the chocolate and the coconut oil. Stir the mixture every few minutes until it is completely melted. Remove from the heat. (Alternatively you can microwave the chocolate and coconut oil in 30 second increments until fully melted.)
In a bowl of a stand mixer with a paddle attachment, beat your eggs and sugar together for 4 minutes on medium speed. The mixture will get thick and light. Add the vanilla and coffee. Mix again for 30 seconds. With the mixer running on low, add in your chocolate mixture just until incorporated. Add your flour mixture and mix on low for another 30 seconds. Add your chocolate chips and mix just until they are incorporated.
Using a small cookie scooper (about 2 teaspoonfuls worth) - scoop the batter onto your parchment lined cookie sheet leaving room for the cookies to grow. Bake for a total of 8 minutes, rotating front to back halfway through.
This is a great recipe to keep in your freezer for up to 6 months. I actually like the cookie better after the batter has been frozen as it creates a more molten-like cookie center.
If you want to freeze pre-portioned cookies, here is what you do. After the batter is mixed, take your small cookie scooper (about 2 teaspoonfuls worth) and scoop the dough onto a parchment lined cookie sheet very close together until you have scooped all of your batter. In order to store them in the freezer, wrap the cookie sheet in multiple layers of plastic wrap, creating a tight seal. If you don’t have room to keep full cookie sheets in your freezer, then freeze uncovered and once the dough is frozen you can move the cookie dough over to a zippered bag for longer storage. Make sure to label them.
When you are ready to bake, place your cookie mounds onto parchment lined baking sheets leaving some room for growth. Bake for a total of 8 minutes, rotating front to back halfway through.