• Cook with Love and Kosher Salt

     

bittersweet decadence cookies

“This is the most amazing cookie I’ve ever had.”
“Lisi, you are the best” (obi my favorite comment :))
“The chocolate!”
“I’ve never had anything so delicious.”
“Lisi – please make these again.”
“Mom, where did all the cookies go?”
“Oh My God!”
“No more cookies???”

Do I need to say more?  I mean – seriously no other cookie quite like it.  Every now and then I get a ripped out piece of newspaper on my desk and as I get closer I see that Rob has pulled something from somewhere that I’m thinking he might want me to make!  This scrap of paper has been on my desk since May 10 – so I guess not that long – but my intention was to make them much much sooner.  And boy – were they worth the wait!

Please make with good high quality chocolate!

I didn’t add the nuts because my kids have become a bit nut averse – but they would be good I bet.

The first time I doubled this recipe.  The second time I quadrupled!  I put the extra dough in the freezer (rolled up first in saran) for slice and bake at a later date.

bittersweet decadence cookies (from The Wall Street Journal May 10, 2014 – adapted from Seriously Bittersweet” by Alice Medrich):

1/4 cup all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
5 1/2 ounces of 70-72 percent chocolate
3 tablespoons unsalted butter
2 eggs
3/4 cup sugar
1 teaspoon vanilla extract
2 cups walnuts or pecans broken into pieces (optional – see note above)
6 ounces 54 – 72 percent chocolate, chopped into chunks.  I used all different percentages – some intensely bitter (72) and some less so 60 – and I threw in some regular old semi sweets as well.

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