Chocolate Decadence Cookies
Photo: Leigh Beisch; Styling: Dan Becker
Time: 30 minutes, plus chilling and cooling time. Don't overbake these! They're best when slightly gooey.
Yield: Makes about 40 cookies
- 10 ounce bittersweet chocolate, chopped
- 2 ounces unsweetened chocolate, chopped
- 1/4 cup unsalted butter, cut into chunks
- 3 large eggs, at room temperature
- 1 cup sugar
- 3/4 cup flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
1. Put chocolates and butter in a medium metal bowl and set bowl over a pan filled with 1 in. of simmering water. Cook, stirring occasionally, until melted, then remove from heat and let cool slightly. Whisk in eggs and sugar, mixing until combined. Then whisk in flour, baking powder, and salt. Chill dough, covered, until firm, about 2 hours.
2. Let dough sit at room temperature 15 minutes. Meanwhile, preheat oven to 350° and line 2 baking sheets with parchment paper. Scoop 1 tbsp. portions of dough, rolling each into a ball, and put onto sheets 1 in. apart. Bake cookies until they no longer look wet on top, about 8 minutes. Let cool on baking sheets.
Make ahead: Batter up to 1 day; baked cookies up to 2 days, airtight.
This recipe is from Sunset Magazine, December, 2009. One comment on the recipe page was to bake the cookies an extra minute. I really don't know what Sarah did with hers, so see what works best for you and your oven. We also had ours for more than two days and they were OK to eat.
Sarah crushed peppermint candy canes and sifted them to get the finest crystals to sprinkle over the top of the frosting she used. So pretty and OH--MY--GOODNESS, THESE ARE SO DIVINE.
Please go over to visit Liz at Brambleberry Cottage for more sweet things.