Recipe by lemoncurd
I found this recipe on another site and modified it slightly.These babies are rich and extremely chocolaty. They almost brownie like chewy, dense and fudgy, with a wrinkled appearance. Whatever you do, don't over bake them and use good quality chocolate and cocoa. I use Lindt 70% cocoa bittersweet chocolate. Next time I'll try adding some chocolate chunks and walnuts to it (although they fine as is, also making them using a 1 tsp measure as they are rich.
Top Review by pumpkinpie
I've been making these the last couple years for Christmas & Valentines Day. I use dark chocolate chips for the chocolate pieces (2 & 2/3 cups equal 1 lb). I always get tons of compliments on them. They disapear fast, wherever I take them.
- 453.59 g semisweet chocolate, broken up
- 118.29 ml Dutch-processed cocoa powder
- 3.69 ml salt
- 9.85 ml baking powder
- 473.18 ml all-purpose flour
- 158.51 ml unsalted butter
- 118.29 ml granulated sugar
- 354.88 ml packed brown sugar
- 4 eggs
- 9.85 ml vanilla extract
- 9.85 ml instant coffee powder
Directions See How It's Made
- Sift together the cocoa ,baking powder, flour and salt; set aside.
- Melt chocolate over a double-boiler or in the microwave.
- In a medium bowl cream butter and sugars well, till pale and fluffy.
- Beat in eggs one at a time.
- Add vanilla and coffee beat till well blended.
- Using a wooden spoon, add in melted chocolate stir, add dry ingredients.
- Stir until every thing just comes together.
- Cover and allow to stand for 45 minutes, so chocolate can set up.
- Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper.
- Roll dough using a 1 tablespoon measure into balls. leave a 2-inches between cookies.
- Bake for 8- 10 minutes. Cookies will be set, but the centers will still be very soft because of the chocolate. Allow cookies to cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely.