As you can see from the pictures, these cookies are definitely gooey and chewy. Like small pieces of chocolate lava cake, these cookies demand lots of fresh, cold milk to wash down the richness of the chocolate. If you’re looking for something that’s fairly easy to make and a crowd pleaser, give these a try.
As I mentioned in this post about the living room rug and recliner (more on that later), I made these for the first time a few weeks ago, and while they were good, they looked like pancakes. I learned a few lessons of what NOT to do which I will pass on.
When you make these cookies, make sure you do not melt the chocolate within a few seconds of its life. There should be a few unmelted pieces of chocolate when you’re finished with the microwave portion. Just whisk until those pieces are integrated. The first time I made these, I sprayed the pan with cooking spray. This time I just used parchment paper. I think the cooking spray caused the cookies to spread out too much.
- 8 ounces semisweet chocolate, chopped (you can also use a combination of semi and bittersweet)
- 4 tablespoons unsalted butter
- 2-3 tablespoons of espresso powder, depending on your preference. I used 2. *note* If you do not like espresso, this ingredient is completely optional.
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 3/4 cup lightly packed light brown sugar
- 1 teaspoon vanilla extract
- 12 ounces semisweet chocolate chunks or chocolate chips
- Preheat over to 350. In a microwave safe bowl in 15 second increments, melt 8 ounces of the chocolate with the butter, making sure not to overdo it! Remove from microwave and if you're using espresso powder, add now until combined.
- In a separate bowl, combine flour, baking powder and salt.
- In a stand mixer beat eggs, brown sugar and vanilla on high speed until light. Reduce speed to low and beat in melted chocolate. Add flour mixture just until combined, then stir in chocolate chunks. Your batter should be stiff, not runny. If it's too thin, let it stand until it gets hard.
- Cover cold baking sheet with parchment paper and drop dough onto sheet using a tablespoon. If you want smaller cookies, use a teaspoon. The dough should have a dome shape. Do not press dough down. You want the middle of these cookies to actually be slightly underdone after cooking!
- Place tray(s) in oven and set your timer for five minutes. When timer goes off, rotate cookies and set your timer for another five minutes. The texture should be soft when you take them out of the oven.
- Cool on baking sheet(s) for ten minutes then transfer to a wire rack to cool.
- Or do what I did...grab some milk and scoff down a couple before they have a chance to cool. Soooooooo good!
In other news…
We got a rug and a recliner! Actually, we have one recliner now, but we’re getting the second one today so I’ll show you everything next time. Believe it or not, after all that work looking on line, I ended up getting both at nearby stores. I tried to order this one,
but it’s out of stock until at least June and I didn’t really want to wait that long. The rug for the dining room is also out of stock but that’s expected the beginning of May. I’m really happy with what we ended up with!
Now if only I could be as happy about the weather. Yesterday there were actually snow flurries! Seriously??!