Ridiculously chocolat-ey chocolate cookies of chocolateness
There are cookies -- and then there is this cookie. It really honestly does get a "Wow...!" reaction from most anybody who tries them -- including us -- each time they try 'em. We tried them because the owner/author of our favorite recipe website (other than this), Mel's Kitchen Cafe, gave it rave reviews and put it on the short list of "the best" things. Very chocolat-ey, and a surprising chewy texture. She says that these cookies also freeze well. We can't verify this from personal experience as they don't last that long 'round here.
From the kitchen of: Adapted from Mel's Kitchen Cafe
DIRECTIONS AND INGREDIENTS:
In bowl one -- Mix dry ingredients:
2 cups all-purpose flour
½ cup baking cocoa
2 teaspoons baking powder
Set aside.
In bowl two -- Egg mixture:
4 large eggs
2 teaspoons vanilla extract
Beat lightly with a fork, and set aside.
In bowl three -- Chocolate:
Melt:
16 oz. semi sweet chocolate, chopped
Her thoughts on the chocolate:
"It is best not to substitute chocolate chips since they melt differently; I use Baker’s baking chocolate usually found in the baking aisle above the chocolate chips."
Our thoughts on the chocolate:
We have done half and half with this fancy chocolate and chocolate chips, and they've turned out pretty tasty so far. You do what you want.
Melt in the microwave (50% power for 2 minutes, then stir and microwave in 20 second intervals until chocolate is melted – be careful not to overheat or chocolate will sieze)
In your Bosch mixer -- Mix it up:10 tbs butter -- softened to room temperature.
Beat until smooth and creamy, about 5 seconds. Then mix in:
1 ½ cups packed light brown sugar
½ cup granulated sugar
The mixture will look granular. Reduce the speed to low and gradually beat in bowl two (the egg mixture) until incorporated, about 45 seconds.
Add bowl 3 (the chocolate) in a steady stream and beat until combined, about 40 seconds.
Change the Bosh mixer to the dough hooks.
With the mixer at low speed, add bowl 1 (the dry ingredients) and mix until just combined.
Finally add:
1 ½ cups semisweet chocolate chips
Do not overbeat. Cover with plastic wrap and let stand at room temperature until the consistency is fudge-like, about 30 minutes.
Heat the oven to 350 degrees. Line 2 cookie sheets with parchment paper. Roll the dough into 1 ½ inch balls and place them on the cookie sheets, about 1 ½ inches apart.
Bake until the edges of the cookies have just begun to set but the centers are still very soft, about 10-11 minutes, rotating the baking sheets from top to bottom halfway through the baking time. Resist the urge to cook them longer. They'll get more firm when cooled. Cool the cookies on the sheets about 5 minutes or until set and transfer to a cooling rack to cool completely.
MAKES: About 40-50 cookies.
