If you know someone who needs a bit of love, or if you have someone you need to impress (or someone you need to bribe), I highly recommend making a batch of these cookies. Or two. Or eight. (They are THAT GOOD.) I wish I could take credit for them but this recipe comes from America’s Test Kitchen.
These cookies are gooey, decadent morsels of chocolatey goodness. They are so tempting that you do not want to be left alone with them. They will sit there on the counter all innocent like. Then you will hear them softly call your name. The next thing you know there will not be a single cookie left. Then you will have to run 20 miles every day for the next month to get them off your thighs and, really, who has that kind of time?
Remember, you have been warned!
Makes 3 dozen (Trust me… you should double the recipe)
Ingredients:
- 3 ounces unsweetened chocolate, chopped
- 1 1/2 cups bittersweet chocolate chips (I use Ghirardelli)
- 7 tablespoons unsalted butter, cut into cubes
- 3 large eggs, room temperature
- 1 cup sugar
- 2 teaspoons instant coffee
- 2 teaspoons pure vanilla extract
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
Melt unsweetened and bittersweet chocolates with the butter on top of a double boiler. Make sure the water does not reach the bottom of your bowl. Your water should be at just barely simmering. Stir to melt the chocolate then remove from heat and set aside to cool slightly.
While the chocolate is cooling, combine the eggs and sugar in a mixing bowl and beat on medium-high speed for four full minutes. (The mixture will begin to look like cake batter.) According to America’s Test Kitchen, this is what gives the cookies stability since they contain such a small amount of flour.
In a small bowl or cup, combine the coffee crystals with the vanilla. Let the mixture sit for about 15 minutes or until the crystals dissolve in the vanilla.
In a separate bowl, combine the flour, baking powder and salt with a wire whisk. Set aside.
After beating the eggs and sugar for four minutes, add the coffee/vanilla mixture and beat for 20 seconds. Add the chocolate mixture (not hot or it will cook the eggs) and beat for 30 seconds on low speed until the mixture is combined.
Add the flour mixture and the chocolate chips and fold into the batter.
NOTE: At this point you will look at the gooey bowl of chocolate fudge and think that you must have done something wrong. This can’t possible work. However, give it time. Let the batter sit on the counter for 30 minutes and it will begin to set up as the chocolate continues to cool.
After 30 minutes, line three cookie sheets with parchment paper. Preheat oven to 350 degrees. Use a small ice cream scoop (or a heaping tablespoon) to scoop out batter onto cookie sheets 2 inches apart.
Bake one cookie sheet at a time for 13 minutes. The cookies will look undercooked but take them out anyway. They continue to cook and set up as they cool. Set the cookie sheet on a cooling rack and do not touch them for 30 minutes, or until completely cooled.
Complete each batch, allowing each to cool completely before removing cookies from cookie sheets. Store in tightly sealed container (if you have any left to store).
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