this recipe made me want to tear off all my clothes and go running down my street, screaming in ecstasy. and it’s such a simple little cookie, too. i did not, of course, go streaking (i’m not into emotionally scarring children for life), but i stood in the kitchen making sex faces while eating these cookies. i wish i was kidding, but i’m not. but then, i really enjoy chocolate and i’m always on the lookout for new chocolate cookies. this one from Technicolor Kitchen, was really delightful (obviously). just some real quick notes:
– it calls for 1 1/3 cups of chocolate. i used my really bad math skills to deduce that this meant 11 ounces of chocolate. i have no idea if i’m right, but the cookies came out well, so i’m going to assume i was close, if not right.
– the recipe writer states that she used dark chocolate that was 50% cacoa; i used 8 oz. of semi sweet baking chocolate (54% cacoa according to the box) and a 3 oz. bar of Vermont’s Lake Champlain African Chocolate (80% cacoa). the result for me was a dark, rich, chocolatey cookie that wasn’t cloyingly sweet and fed my craving for chocolate.
so uh, try these, but don’t try to get naked and eat them. or do, i’m not judging you.
Technicolor Kitchen’s Better Than Brownies Cookies
1 1/3 cups dark chocolate
2 Tablespoons butter
2/3 cup sugar
1/2 teaspoon vanilla
1/4 cup flour
1/4 teaspoon baking powder
1 cup chocolate chips
heat your oven to 350. in a double boiler (or like me, in a heavy bottomed pot and watching really closely) melt the chocolate with the butter. set it aside to cool. in a bowl, mix the eggs, sugar, and vanilla. add the chocolate mixture to that. mix together the flour and baking powder. stir this into the chocolate mixture. stir in the chocolate chips. line your cookie sheets with parchment paper or lightly spray them with cooking spray. spoon the dough onto the sheets (by tablespoonfuls). bake for 10-12 minutes, until set. the outside is going to look like the top of a done brownie. let these cool for awhile on your sheets before you try to move them, because they will fall apart if you move them while they’re too warm. this recipe made about 18 cookies.
the picture does NOT do this cookie justice, just so you know … they’re soft and rich and chewy and chocolatey …