DISH RESEARCH · Dessert
chocolate cookie
Also known as: ORGANIC CHOCOLATE COOKIES
PJ Hamel’s selected plain chocolate cookies beat Dutch-process cocoa into a butter-and-two-sugar dough with egg and vanilla, add flour, then bake dropped portions for slightly warm or room-temperature service.
About chocolate cookie
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
PJ Hamel’s selected plain chocolate cookies have a medium-soft texture and a pronounced chocolate flavour. Dutch-process cocoa supplies the chocolate in this version, with light brown and granulated sugars sweetening the dough.
Unsalted butter is beaten with both sugars, cocoa, table salt, baking soda, baking powder and vanilla. A whole egg is beaten in until the mixture becomes smooth.
All-purpose flour and optional espresso powder are mixed into the dough. The selected plain version follows Hamel’s preparation without chocolate chips, nuts or dried-fruit additions.
Tablespoon-sized portions are spaced on parchment-lined baking sheets. They bake until their surfaces lose their shiny appearance and look set, then cool on the pans or a rack.
Hamel serves these chocolate cookies slightly warm or at room temperature. Their cocoa flavour remains at the centre of the plain preparation, with optional espresso offering extra depth.
Ingredients in chocolate cookie
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
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Cuisines & regions
Cuisine and regional connections are still being added.