Wednesday, August 05, 2020

Amazing Chocolate Cookie

As the pandemic continues, so does my perusal of old Bon Appetit magazines. About a week ago I was looking at an issue from 2001 and I came across an ad from Baker's chocolate that had a wonderful looking recipe for intensely chocolate cookies, which they called Death by Chocolate. Even though I had to translate the recipe a bit for another brand of chocolate which I had on hand, I knew it would be an outstanding cookie...and it was.

This is a moist, deeply chocolate drop cookie with walnuts. It's oversized and has chunks of chocolate that are still melted if you eat the cookies while still a bit warm. I had made up the batter in advance and baked up a dozen of these babies yesterday with my sous chef Raine. I scooped out the dough (still pretty firm from being in the fridge) and he made them into dough balls by rolling them in his palms. The second batch were flattened a bit after being put on the foil-lined baking sheet (we baked six at a time in my counter-top convection oven) because the first, round, batch were too tall. Since it was a new recipe I wasn't sure if they would spread, but they really don't.

Do make these if you really, really love chocolate and cookies! You could probably leave out the nuts but I love nuts and think they really add a great element to these cookies. Oh, yes, these cookies are made in one bowl and mixed by hand. Kinda old school, but less to clean up.

Death By Chocolate Cookies
based on a Baker's Chocolate recipe

8 oz. bittersweet chocolate (I use Scharfenberger but use your favorite quality chocolate)
4 oz. semisweet chocolate chunks or chips - chunks are better
1/4 cup butter
3/4 cup brown sugar, packed
2 eggs
1 teaspoon vanilla
1/2 cup all-purpose flour
1/2 teaspoon espresso powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1-2 cups chopped walnuts (optional) - I used 1 cup

Preheat oven to 350 degrees F. Chop the 8 oz of bittersweet chocolate. In a large microwavable bowl, melt the chocolate on HIGH for 1 minute. Stir with a heatproof spatula (I use a small silicone one), then microwave again for another minute. Stir until smooth and completely melted.

Add the butter and brown sugar and stir to combine. Add the eggs and vanilla and stir to combine.

In a medium bowl whisk or stir together the flour, espresso powder, baking powder, and salt. Add the mixture to the chocolate mixture and stir just until combined.

Stir in the chunks or chips of semisweet chocolate and the walnuts if using. Stir thoroughly to combine. (At this point I refrigerated the mixture in a closed container for 4 days.)

Drop by 1/4 cupfuls or make similar sized balls of chilled dough onto lightly greased foil lined cookie sheets. Leave about an inch between dough mounds.  Flatten a bit.

Bake in preheated oven for 12-13 minutes. Cookies will be puffed and feel set to the touch. Cool for 1 minute on the sheet, then move to a wire cooling rack to cool completely...or as long as you can stand...they smell really good! Makes about 1 1/2 dozen (18) cookies.

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