Monday, June 1, 2009

Chewy Double Chocolate Cookies

Milk and Cookies.

Ah yes, another late night creation. This project occurred approximately between 11:00 PM and 12:30 AM. This is my second attempt making this type of cookie. I made several adjustments to the recipe, and it turned out a lot better. The top of the cookie was crackly and crispy similar to a brownie crust. The inside was even better. It was soft, chewy, and full of chocolaty goodness. I should warn those with a super sweet tooth that these cookies do not taste sugary sweet at all. It is more on the bitter side with a hint of sugar to calm the taste buds.

That's right, high quality chocolate from TJ'S!

Double Chocolate Cookies
Adapted from Last Night I had a Dream About You and Feed my World

Serving size: 16 cookies

  • 1 oz. of an unsweetened chocolate bar, chopped
  • 1/4 cup (4 tablespoons) of butter (I used salted butter. If you are using unsalted butter, add a pinch of salt)
  • 1/2 tablespoon of instant coffee granules
  • 1 1/2 tablespoons of chocolate powder
  • a little less than 3/4 cup of sugar
  • 1 egg
  • 1/2 cup of flour
  • 1/4 teaspoon of baking soda
  • 1 teaspoon of vanilla
  • 1/2 cup of semi-sweet chocolate, chopped into chunks

  1. Melt unsweetened chocolate, a few chunks of the semi-sweet chocolate, butter, and coffee granules in the microwave. Start with 40 seconds and stir the mixture. Continue microwaving in increments of 15 seconds and stir. When the chocolate looks nearly melted, continue stirring and the chocolate will melt completely without burning. Set aside and allow it to cool.
  2. Beat eggs and sugar in another bowl. Stop when the mixture is thick, creamy, and lemon colored.
  3. Add the chocolate mixture to the eggs/sugar and combine until blended.
  4. Preheat oven to 325 F.
  5. Sift the flour and baking soda over the liquid mixture. Add vanilla, chocolate powder, and salt (if you used unsalted butter). Mix.
  6. Stir in semi-sweet chocolate chunks and stop when all the ingredients are evenly distributed.
  7. Drop rounded teaspoonfuls onto cookie sheet.
  8. Bake for 12 to 15 minutes or until the tops are puffed and cracked.

All neatly stacked together.

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