Secret: I am NOT a chocolate lover. I know…gasp…right? It’s not that I don’t like chocolate, it’s just that I don’t prefer it over other fruit-based desserts, like lemon bars. Yum. With that said, this is an awesome chocolate cookie recipe. Even I have to “just walk away” from the plate of these cookies.
These decadent little babies are a favorite in our family and are often requested, but it is not until the holiday season that they really get kicked into heavy rotation. Mostly, this is because I make multiple batches to give out to the kids’ teachers and to bring to any holiday parties we attend. And even though I’ve been bringing these to parties for a couple of years now, they still get the same reaction: sooo goood!
I found this recipe in Fine Cooking Magazine a few years ago and I adapted it a bit, mostly because the original recipe included nuts and too much dark chocolate for my pantry. Since the first batch turned out AWESOME I just continue to make the same variation. This year I tinkered with the idea of adding mint extract and some crushed candy canes, but I still am not ready to take that risk with this pretty perfect sweet indulgent cookie.
1/4 cup (1/2 of a stick) of unsalted butter
8 oz. bittersweet chocolate (I used two Ghiradelli 60% Cacao Premium Baking Bars)
4 oz. of semi-sweet chocolate(again I used Ghiradelli brand here)
3 large eggs, at room temperature
3/4 cup granulated sugar
2 tsp. vanilla extract
1/3 cup unbleached all-purpose flour
1/4 tsp. baking powder
1/4 tsp. salt
2 tablespoons powdered sugar, for dusting
1. Heat the oven to 350 degrees. Line two baking sheets with parchment paper.
2. In a small bowl melt the butter and chocolate in the microwave. Starting with 1 minute on HIGH; stir and then continue at 30 second intervals until chocolate is melted. Let cool.
3. While cooling, in a stand mixer fitted with the whisk attachment, beat the eggs and sugar on medum-high to a ribbon consistency, 3-4 minutes.
4. Take the bowl off the mixer and add the cooled chocolate and vanilla. Stir to combine.
5. Stir in the flour, baking powder, salt and 1 cup of nuts if you’re using them. Let the batter rest for 5 minutes.
6. Then, spoon the batter into a ziptop bag and cut a small diagonal one bottom corner . These cookies won’t spread, so you only need leave an inch in between the cookies. For each cookie, pipe 1 tablespoon of batter onto the lined cookie sheet.
7. Bake until the cookies are puffed and cracked and the tops barely spring back when pressed, about 8-10 minutes. Let the cookies cool on the rack 1 minute before transferring to a rack to cool completely. Dust with powdered sugar before serving.
Makes: about 4 dozen small cookies