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.
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I’m your girl! Never can have too much chocolate. These cookies look so good – I can just imagine them right out of the oven…
I made cookies similar once but I doubled the recipe and I think I might have forgotten something because they turned out a little gooey! Congrats on the blog award, just voted for you!
Super easy and super chocolatey? I’m there! Just curious… about how many does the recipe make?
That looks like dessert for my Super Bowl party….
Good to hear, Kasey! They are delicious out of the oven or the next day 🙂
Jacqui, these aren’t gooey – just chewy good! Thanks so much for the vote.
Hag, I amended the recipe, it makes 24 cookies.
RMW, let me know how they turn out!
These remind me a lot of François Payard’s Flourless Chocolate-Walnut Cookies — a favorite in this house. So rich and sinful and cake-y, almost like a brownie cookie, but better! We’ll have to give these a whirl as well. Congrats on the nomination as well. You surely deserve it.
Cheers,
*Heather*
voted! 🙂
I’m not usually the biggest chocolate fan, but when I want it…I want the GOOD stuff. These cookies sound delicious!
I’m one of those who believes there is NO such thing as too much chocolate! And the darker the better!
I’m one of those who believes there is NO such thing as too much chocolate! And the darker the better!
I’m one of those who believes there is NO such thing as too much chocolate! And the darker the better!
I’m one of those who believes there is NO such thing as too much chocolate! And the darker the better!
I’m one of those who believes there is NO such thing as too much chocolate! And the darker the better!
I’m one of those who believes there is NO such thing as too much chocolate! And the darker the better!
I’m one of those who believes there is NO such thing as too much chocolate! And the darker the better!
I’m one of those who believes there is NO such thing as too much chocolate! And the darker the better!
I’m one of those who believes there is NO such thing as too much chocolate! And the darker the better!
I’m one of those who believes there is NO such thing as too much chocolate! And the darker the better!
I’m one of those who believes there is NO such thing as too much chocolate! And the darker the better!
I’m one of those who believes there is NO such thing as too much chocolate! And the darker the better!
I just tried making these because they looked delicious! Mine turned out rather thin and crispy. I was wondering if there was supposed to be more than 1/4c of flour or was that batch just a lemon?
These look so incredibly chocolatey… Great photos.
Hilarious!! My friend Sue and I are sitting on the couch with Alice’s book between us, and were not 10 minutes ago drooling over these very cookies! I’ll take this as a sign we should make them tomorrow…
I completely agree that the good chocolate makes a difference. In a pinch, I do buy inexpensive Chip-it’s or Baker’s chips but when I see the good stuff in front of me, I don’t hesitate. It’s been a while since I’ve baked something at home since every week I’m bringing home some kind of dessert from class 🙂 I will bookmark these for when I’m feeling peckish for fresh-baked chocolate cookies. I’m now off to vote for you!
nothing like a warm chocolate cookie. nothing.
hey, your email is always a welcome sight in my Inbox! I look forward to seeing your latest delicious recipe. thanks!
Oh my goodness. There’s chocolate cookies and then there’s *those* – and there’s me off to buy the good stuff…
Those. Look. Delicious. What a great idea for Valentine’s Day. And congrats on the nomination! My vote is yours!
I love the crackly tops of these. Though I don’t know if I can keep my good chocolate around long enough to bake with it. Congrats on your nomination. I’m going to vote for you now!
Oh my gosh YUM! These cookies look like round brownies! I’ll be trying these babies out this weekend for sure. Thanks!
Heather, I’ve made similar flourless cookies before – but these are different because of the flour. More cookie like, less marshmallow-y.
Thanks, mrs camacho!
Thanks Joanne, these are worth the chocolate 😉
Hooray, Mo’Betta!
Amanda, not sure what went wrong. The amount of flour is correct – maybe you added in too much butter?
Thanks Rivki.
Julie, yes you have to make them. They are worth it!
Bijoux sounds like you’ve got enough sweets to last you for weeks! Thanks for the vote.
Indeed, Jan!
Thanks Gia, that makes me happy.
DailySpud, yes, get the good stuff. So delicious.
Valentine’s Day is perfect for these chocolate bites, Jackie!
Thanks Anne – you can make these with ordinary chocolate too 😉
Kirstin, they are just like brownies in a cookie. So good!
This recipe looks amazing! I can’t wait to try and whip up a batch. I shared this post with the Redpath Sugar Facebook community – I know that a lot of people will be eager to try this out 🙂
All the best!
Savannah
Thanks Savannah!
i am going to make the shit outta these!
That’s the attitude, mccool!!
I just tried making these and something went awefully wrong… as I was adding the chocolate and butter to the eggs and sugar, it seemed like the chocolate seized. When I baked the cookies, they didn’t spread out at all, and in fact looked exactly the same when it came out of the oven. Maybe I didn’t add enough butter, or would it have been the fact that I used unsweetened chocolate in place of bittersweet? I don’t know. :S
Hi Ginger, if you added unsweetened chocolate, you would have had to increase the butter as well as the sugar – 1 tablespoon of each for every tablespoon of chocolate. So yes, that is the issue, not enough butterfat.
Wow, I just made these and boy are they good. I used an orange infused dark chocolate and slivered almonds, delish!
I made your chocolate cookies
and they were delicious
thank you!