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 of good quality semisweet or bittersweet chocolate, chopped (do not use chips)
- 4 tablespoons unsalted butter
- 2/3 cup all-purpose flour (I use King Arthur)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 3/4 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1 package (12 ounces) semisweet chocolate chunks or chips
- 1-2 tablespoons espresso powder (according to taste)
- 1. Preheat oven to 350. Heat 8 ounces of chopped semisweet (or bittersweet) chocolate in a microwave safe bowl in 20 second increments, stirring between each, until ALMOST melted (see above).
- 2. In a separate bowl, whisk together flour, baking powder, and salt.
- 3. In a mixing bowl, beat the eggs, sugar and vanilla on high speed until well incorporated. The mixture should be light and fluffy. Reduce the speed to low and add the melted chocolate. Slowly mix in flour until it is just combined, then stir in chocolate chips (or chunks) and espresso powder. If your batter is too thin, let it sit for a while to harden up, otherwise, your cookies will turn out flat.
- 4. Line two baking sheets with parchment paper, and drop high tablespoons of dough onto COLD baking sheets at least 2 inches apart. DO NOT PLACE DOUGH ONTO A SHEET THAT IS WARM AND DO NOT FLATTEN DOUGH!
- 5. Bake, rotating sheets after 5 minutes. After 10 minutes, check for doneness. Cookies should be quite soft in the center, and just barely hard on the edges.
- 6. Cool on baking for 10 minutes then transfer to a wire rack and let cool completely.
- I can't emphasize enough how important it is not to over melt the chocolate, line your baking sheet with parchment, and drop the dough to form almost a 'kiss' about an inch high. It will flatten somewhat during baking, and if you don't follow these important tips, your cookies will not have a gooey center. They will still be good though :).
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??!
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