"those" Chocolate Cookies
photo by Bibliobethica
- Ready In:
- 1hr 25mins
- Ingredients:
- 12
- Yields:
-
36-48 cookies
ingredients
- 4 ounces unsweetened chocolate, chopped
- 9 ounces semisweet chocolate, chopped
- 1⁄2 cup unsalted butter, cut into 8 pieces
- 1⁄2 cup all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 4 large eggs
- 1 1⁄2 cups sugar
- 1 1⁄2 tablespoons instant espresso powder (optional)
- 2 teaspoons vanilla extract
- 9 ounces semi-sweet chocolate chips
- parchment paper
directions
- Place a metal bowl over a saucepan of barely simmering water and add the first three ingredients.
- Cook over low heat, stirring, until they are almost melted, then remove from heat.
- Continue to stir until they have all melted and the mixture is smooth.
- Mix together the flour, baking powder and salt in a small bowl.
- In another large bowl, beat together the eggs and sugar, using a mixer, for approximately 10 minutes.
- Add the espresso power if using (I like these better without), also the vanilla, and beat for 2 additional minutes.
- Stir in the melted chocolate until it is evenly mixed, then add the flour/baking powder/salt mixture.
- When that is smooth, fold in the chocolate chips.
- Refrigerate the batter for 20-25 minutes.
- Meanwhile, preheat the oven to 350°F.
- Line your cookie sheets with parchment paper.
- Drop chilled batter by heaping tablespoonfuls onto the parchment lined cookie sheets about 2-inches apart.
- Bake cookies, one baking sheet at a time, for approximately 8-10 minutes.
- When done, cookies may appear cracked and shiny on top.
- Allow cookies to rest for a few minutes, the place on a cookie rack to complete cooling.
- Store any cooking you are not eating right away in the freezer or refrigerator, not the cookie jar.
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Reviews
-
I made these just as the recipe said except the batter was in the fridge for about 2 hours. I baked them for 10 minutes. The batter is quite sticky and moist - like brownie batter, but the cookies turn out perfectly. I gave some to my child's teacher during conference week and I'm sure they helped his grades :)
-
Just made these! Awesome. I was a little worried as the batter was thin but it set up nicely in the fridge. I reduced the semi-sweet chocolate (both 9 oz additions to 6 ozs each). It was just a lot of chocolate. They were still very choclately! I melted the choc and butter in the microwave, worked jsut fine.
RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
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