If you’re wondering how a cookie mostly composed mostly of chocolate would turn out, have no fear because this cookie is pretty much perfect. It is made up mostly of bittersweet chocolate and I’d be sure to use up your good stash: Green & Blacks, Callebault, Ghirardelli. Chocolate is melted into the batter and then there’s extra chunks to be added before baking. If you think there’s no such thing as too much chocolate, then these cookies are your dream come true. There’s also a tiny bit of flour for stability and there’s lots of nuts (hazelnuts and almonds are excellent choices) for texture and crunch.
The first time I tried these was when someone at my YA book club brought them as a snack. They were an instant hit and everyone wanted the recipe. I made a batch immediately and for comparison’s sake, I used plain old Hershey’s semi-sweet chocolate since that’s what I had on hand. The difference was clear. While I wouldn’t kick the Hershey version out of bed, the cookies made with the superior bittersweet chocolate were the clear winners.
As an added bonus, these cookies are really easy to make. So if you’re looking for an instant pick-me-up or something special for your sweet Valentine, give this recipe a try.
Oh, and I’m super thrilled and excited because this blog has been nominated Best Canadian Blog at the 2011 Bloggies!! I’d be so happy if you’d all send in your votes for me! Thanks!
elsewhere: Want to start your morning with crunchy granola tinted with orange, black pepper and cardamom? Head over to Poppytalk for the recipe. Or jump start your meals with some African spice and give harissa a try – find out more over at ReadyMade.
bittersweet chocolate cookies
(adapted from Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich)
1/4 c flour
1/4 t baking powder
1/8 t salt
8 oz bittersweet chocolate (the really good stuff)
2 T butter
2 large eggs
1/2 c sugar
1 t vanilla
6 oz dark chocolate chunks (again, don’t skimp on quality)
2 c roughly chopped nuts – large chunks preferred (hazelnuts, or almonds)
Preheat oven to 350F. Whisk together the flour baking powder, and salt. Set aside.
In a medium-sized saucepan, melt together the butter and bittersweet chocolate. Meanwhile, whisk the eggs, sugar and vanilla together. When the chocolate has melted, briskly whisk in a small amount of the chocolate into the egg mixture and slowly add in the remaining chocolate while whisking. Stir in the flour mixture and then the chocolate chunks and nuts.
Drop cookies by the heaping teaspoon onto a prepared baking sheet, 2 inches apart. Bake for 11-14 minutes and cool on rack. Makes 24 cookies.