• Cook with Love and Kosher Salt

     

robert’s chocolate cookies (bittersweet)

Dark, rich, and decadent and made with big chunks of bittersweet chocolate — these cookies are for serious chocolate lovers only.  I needed a good solid chocolate sweet to go with all my fruity desserts the other night.  I scoured my books and blogs and finally decided on a recipe from Alice Medrich’s Cookies and Brownies.  The recipe is one that she got from Robert Scharffen Berger (yes, Scharffen Berger chocolate) so I assumed it would be good with a pure chocolate focus – and it was!  The little bit of coffee in the recipe adds extra something to the flavor which I just loved.  I’m really not sure how everyone who tried them felt – what I do know is that they were all gone at the end of the night!

robert’s chocolate cookies (slightly adapted from Alice Medrich’s Cookies and Brownies):
6 ounces unsweetened chocolate (Scharffen Berger would be ideal!)
5 ounces premium-quality bittersweet chocolate cut into coarse chunks
1/3 cup all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
4 tablespoons unsalted butter
2 large eggs, room temp
1 1/3 cup sugar
1/2 teaspoon instant espresso (or 1 1/2 teaspoons finely ground fresh coffee)
1 teaspoon vanilla extract
1/2 cup toasted walnut pieces (optional)

Place unsweetened chocolate and butter in a metal bowl set over a pot of an inch of barely simmering water.  Melt – stirring here and there and once melted remove from heat.

Combine the flour, baking powder and salt in a tiny bowl and set aside.

With the whisk attachment of your electric mixer (or handheld beaters) – beat the eggs with the sugar, coffee, and vanilla until pale and thick.  About 5-7 minutes.

Fold the melted chocolate/butter into the batter and when almost incorporated fold in the flour as well – and finally mix in the chocolate chunks.  Oh, and walnuts if using.

Cover and refrigerate until firm – about an hour.

Preheat oven to 350 degrees.  Drop a tablespoon of batter or even 2 tablespoons (if you want big cookies) about 2 inches apart.  Bake until the cookies are puffed, dry and crackled a bit on the top but soft and gooey inside (mine didn’t really get crackly).  This should take 8-10 minutes for the small ones and 10-12 for bigger cookies.  Remember to rotate the pans as you bake.  And don’t over bake!

Cool and enjoy –

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