Wow. Wowee. Awesome. Fabulous Chocolate. These are “amazing” Ali said as she sampled the other night. Rob too said delicious – they taste like your brownies. Karen was excited for her sample – asked if she had to share (no) and immediately wrote and said “Lisi, delish!” These are dense and soft inside yet lighter than a brownie. I know I’ve made so very many chocolate cookies and brownies but again, each one varies slightly (or a lot) from the next and I feel it is very important to try many different kinds of chocolate cookies. No one complains. If you are not a nut lover you can add more chocolate chips, or some dried fruit – or maybe some coconut.
Oh – also – I like these best when baked right away – but as usual you can roll in a log and freeze for slice and bake at a later date. Check my oatmeal raisin cookie post for directions and photos at bottom of post.
Oh, and no mixer necessary. Enjoy –
chocolate decadence cookies (from Alice Medrich’s book Cookies and Brownies):
2 large eggs (room temp)
1/2 cup sugar
1 teaspoon vanilla extract
1/4 cup all purpose flour
!/4 teaspoon baking powder
1/4 teaspoon kosher salt
8 oz. bittersweet (or semisweet) chocolate, chopped coarsely
2 tablespoons unsalted butter
1 1/4 cup chopped walnuts ( chopped coarse or how you like)
6 oz. semisweet chocolate chips
Preheat the oven to 350 degrees. Line baking sheets with parchment.
Melt the butter and 8 oz of the chopped chocolate in a metal bowl set over a pot with about an inch of boiling water. Reduce heat and gently melt – remove from heat and let cool while you proceed.
Whisk together the flour, baking powder and salt. Set aside. Mix together the eggs, sugar and vanilla – and combine well with a whisk.
Add the eggs and sugar to the chocolate mixture – stir until combined. Gently stir in flour mixture, the nuts, and the chocolate chips.
Drop by rounded tablespoon about 1.5 inches apart and bake for 10-12 minutes. They should look shiny but a little dry but the centers are gooey!
Remember to rotate racks if baking more than one pan at a time – and it will take longer if you put 2-3 sheet pans in the oven at the same time. Just watch baking time – they will not all be ready at the same time.
Good luck and enjoy –
