If your name is Willy Wonka or you just happen to have a lot of chocolate in your pantry, have I got the ideal cookie recipe for you!!! There is 1-1/3 pounds of chocolate in this recipe. Yes, you heard me right...a whopping 1-1/3 pounds. I take no responsibility whatsoever for any cavities, break-outs or gained pounds should you decide to make these cookies.
I used quality ingedients...Ghirardelli chocolate, Plugra butter, King Arthur Flour espresso powder and Nielsen-Massey Mexican pure vanilla extract. These cookies are crackly on the outside and chewy on the inside just like a perfect brownie should be yet conveniently formed into individual cookies. The espresso powder brings out the depth of the chocolate flavor and the Mexican vanilla extract adds a creamy, spicy flavor. (FYI...Mexican vanilla extract is best used in recipes containing chocolate and/or cinnamon.) A little bit of chocolate goes a long way for me, as I am not a self-proclaimed chocoholic, but these are superb; however, one cookie was more than enough for me. They're rich but not overly sweet. Next time your sweet tooth can't decide between baking cookies or brownies, make these as they're sure to satisfy your craving for both.
Source: Adapted from Cook’s Country, June/July 2005
Makes 26 cookies
The key to the fudgy texture of these cookies is letting them cool directly on the baking sheets. Avoid using bittersweet bar chocolate – the cookies will be too rich and won’t hold their shape.
3 ounces unsweetened chocolate, chopped
1 ½ cups bittersweet chocolate chips
7 tablespoons unsalted butter, cut into pieces
2 teaspoons espresso powder
2 teaspoons vanilla extract
3 large eggs, at room temperature
1 cup sugar
½ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 ½ cups semisweet chocolate chips
Melt unsweetened chocolate, bittersweet chips, and butter in heatproof bowl set over saucepan of simmering water, stirring frequently, until completely smooth and glossy. Remove bowl from pan and set aside to cool slightly.
Stir coffee powder and vanilla extract together in small bowl until dissolved. Beat eggs and sugar in large bowl with electric mixer at medium-high speed until very thick and pale, about 4 minutes. Add vanilla-coffee mixture and beat until incorporated, 20 seconds. Reduce speed to low, add chocolate mixture, and mix until thoroughly combined, about 30 seconds.
Whisk flour, baking powder, and salt together in medium bowl. Using large rubber spatula, fold flour mixture and semisweet chips into batter. Cover bowl with plastic wrap and let stand at room temperature for 20 to 30 minutes until batter firms up (it will more closely resemble thick brownie batter than cookie dough).
Meanwhile, adjust two oven racks to upper- and lower-middle positions and heat oven to 350 degrees. Line two large baking sheets with parchment paper. Using 1 heaping tablespoon batter per cookie, place cookies 2 inches apart on prepared baking sheets. Bake until cookies are shiny and cracked on top, 11 to 14 minutes, rotating baking sheets top to bottom and front to back halfway through baking time. Transfer baking sheets to racks and cool cookies completely, on baking sheets, before serving.
Additional notes: I got 36 cookies from this recipe. The batter thickens the longer it sits. I actually think the second batch of cookies I made was better than the first batch because the batter was stiffer. You definitely need to use a cookie scoop for this recipe.