Recipe by Sudie
These are so wonderful, and worth every bit of the extra effort. This recipe is from an old Gourmet magazine, I think - my copy is so old and yellowed from use, I can barely read it any more. These are almost like candy, but more sophisticated!
Top Review by Claire #3
I've made a lot of chocolate cookies over the past few years and this one is still the best. It's extremely chocolatey -- a cross between cookie and fudge. Tastes great with variations too. I sometimes use orange extract instead of vanilla or vary the chips. Hershey's rasberry chips are excellent in these cookies.
- 2 tablespoons flour, sifted
- 1⁄8 teaspoon baking powder
- 1 pinch salt
- 1 ounce unsweetened chocolate
- 3 ounces semisweet chocolate
- 1 tablespoon butter
- 1⁄3 cup light brown sugar
- 1⁄2 teaspoon vanilla
- 1 tablespoon water
- 1 large egg
- 3⁄4 cup chocolate chips
- pecans or walnut halves
Directions See How It's Made
- Line two cookie sheets with foil, set aside.
- Sift together flour, baking powder, and salt.
- Place the unsweetened and semisweet chocolate and butter in top of double boiler; cover for a few minutes until chocolate begins to melt; uncover and stir until completely melted.
- Remove from heat and allow to cool for 2-3 minutes.
- Add sugar, vanilla, water, egg; stir until smooth.
- Add dry ingredients; stir until incorporated.
- Mix in chocolate bits.
- Drop rounded teaspoonfuls onto foil, about 1 1/2 inches apart.
- Top each cookie with a nut half.
- Bake at 350 for 12-13 minutes.
- Slide foil off baking sheets, letting cookies stand on foil for a few minutes before removing them.
- Finish cooling on racks.