Really Very Chocolatey Cookies

Dec 2

Dec 2 Really Very Chocolatey Cookies

I suppose I should invent some precious name for these, “Choco-Bombs,” “XXX Chocolate Ecstasy A-Go-Go,” “Hubba Hubba Chocolate Drops of Love.” It would probably improve the search engine results for my site. I prefer to call them what they are though, really very chocolatey cookies. This is an immersive chocolate experience. If you offer them to friends who claim them to be “too rich,” you are to snatch the cookie away from their lips. They don’t understand. These are for people who want and need chocolate in a full-on sort of way.

Baking Nudge: Use the best chocolate you can find. From the supermarket, Guittard chips are my mainstay and worth the extra cost. Ghiradelli is nice, too.

And hey, for those that care, these are also gluten-free.

Yield: 3 dozen cookies, enough for one person. (I kid. That said, I always make a double batch. And then I always make more a few weeks later. These freeze well.)

What You Need:

2 cups/12 ounces semisweet chocolate pieces (divided into two equal portions)

2 ounces unsweetened chocolate

2 Tablespoons (1 ounce) unsalted butter

1/4 cup almond flour (you can substitute all-purpose flour )

1/4 tsp baking powder

1/4 teaspoon kosher salt

2/3 cup granulated white sugar

2 eggs

1 teaspoon vanilla

What You Do:

Preheat the oven to 350 degrees F.
In a small bowl, whisk together the flour, baking powder and salt. Set aside.
In a large, heat-safe mixing bowl over a pan of simmering water, melt 1 cup (6 ounces) of the chocolate chips, the unsweetened chocolate and butter. Stir occasionally. When melted, remove from the heat and let the mixture cool.
To the cooled chocolate mixture, add the sugar, eggs and vanilla and beat well (I use a wooden spoon). And the flour and mix until just blended, being sure to scrape down the sides, and scoop up from the bottom to make sure all the flour is incorporated. Stir in the remaining chips.
Line two baking sheets with parchment paper. Drop the dough by teaspoonfuls ( a small ice cream scoop really helps here) onto the sheet. Bake for 8 to 10 minutes until the cookies crack and look dull. Let them cool on the cookie sheet for a few minutes before eating them. I mean before letting them cool fully on a baking rack.