Somehow I never tire of trying ultra chocolate cookies. What’s weird about that fact–as well as my penchant for trying new peanut butter cookies, new shortbread, new chocolate chips cookies, new bundt cakes, etc–is that in general I am a creature of habit. I order the same salad and spring roll at my favorite Thai restaurant, I order the same 2 dishes (I take turns) at our local Indian restaurant; I eat the same bowl of cereal every weekday morning for breakfast. Yet no matter how much I might have a favorite dessert recipe, I seem compelled to try new ones.
Anyway, these are excellent. I rank them a notch below my favorite comparable (using chocolate and eggs with little flour, unlike say the Salty Chocolate Chocolate Chip Oat Cookies, which use a lot of flour and cocoa powder) cookie, Lisa Yockelson’s Savannahs, but they are excellent nonetheless and a bit different from those. Like the Savannahs, they have the added bonus–to me–of not having nuts. However, unlike the Savannahs, they are more delicate, more restrained, and maybe a little more elegant. They also have a much stronger mocha flavor–reduce the espresso powder to tone that down if you want.
Closely adapted from Sara Moulton’s Cooks At Home
4 oz unsweetened chocolate, chopped
4 oz bittersweet chocolate, chopped
4 oz dark chocolate chips (or chop more bittersweet chocolate but I am loving the 55% Guittard chips)
8 T (1 stick) unsalted butter, chopped
1/2 cup (63 g) AP flour
1/2 t baking powder
1 t fine sea salt
4 large eggs, at room temperature
1 1/2 cups sugar
1 T espresso powder (original recipe called for 1 1/2 T, which is too much for me, 1 T will still allow you to taste mocha–so use to taste)
2 t vanilla
Melt the unsweetened chocolate the 4 oz of bittersweet chocolate along with the butter on 50% power in 30 second intervals in the microwave until you can whisk them smooth. Set aside.
Sift together the flour, baking powder and salt. Set aside.
Using an electric mixer, beat the eggs and sugar on high power for 10 minutes, until thick and pale. Beat in the espresso powder and vanilla. Fold the cooled chocolate mixture into the egg mixture and then fold the flour mixture into it. Chill overnight (I actually froze for 60 minutes for the first batch and this worked fine).
Preheat the oven to 350 F.
Scoop heaping tablespoons of the chilled dough onto a baking sheet–I got 12 to a sheet– and bake for 8-10 minutes. Be certain to not overbake–they will be puffed and underdone when you remove them although they will collapse while cooling. Let cool on the baking sheet.
Tangled Noodle says
No need to tone down the espresso for me: I love a strong mocha flavor! These could take the place of my morning cup of joe . . . 😎
I am a creature of habit everywhere but in my own kitchen! These look delicious.
i'm like that too–predictably habitual when it comes to some things, but ready to try something brand new when it comes to others. i think these cookies sound terrific!
Belinda @zomppa says
Perfect breakfast cookie. =)
Yummm. I love mocha-flavored anything. The cookies look AMAZING. Going to make these this weekend.
noble pig says
Ultra chocolate…is there anything else?
Casey Angelova says
These look quite yummy!
Cleo Coyle says
Hi Laura! – Just dropping by to congratulate you on making the Foodbuzz Top 9 today. Nice job! (Mocha is my fave.)