Double Dark Chocolate Cookies
These American cookies deliver an extreme chocolate experience. The recipe combines melted and chopped bittersweet chocolate with a rich dough, studded with pieces of chocolate wafer cookies and optional toasted hazelnuts. After a brief chill, the dough is scooped and baked until perfectly puffed and cracked. The result is 16 deeply indulgent, fudgy-centred cookies that are sure to satisfy any chocolate craving.
Ingredients
- 15 ounces bittersweet chocolate, rough chopped, divided
- 4 tablespoons (2 ounces) unsalted butter, very soft
- 3/4 cup (5 1/4 ounces) granulated sugar
- 1/4 teaspoon salt
- 2 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup (3 3/4 ounces) all purpose flour
- 1/2 teaspoon baking powder
- 24 chocolate wafer cookies (see note), broken into pieces
- 1/3 cup lightly toasted hazelnuts, chopped (optional)
Method
- Position your oven racks in the upper and lower middle slots and heat the oven to 375°F. Place 8 ounces of the chocolate in a medium bowl and melt it over a pan of barely simmering water. Allow it to cool a little.
- Prepare two baking sheets by lining them with parchment paper. In a large bowl, whisk together the butter, sugar, and salt until combined. Whisk in the eggs and vanilla extract. Then, whisk in the melted chocolate until the mixture is glossy and uniform.
- In a separate small bowl, stir the flour and baking powder together. Stir this dry mixture into the chocolate batter until just combined. Fold in the remaining 7 ounces of chopped chocolate, the broken chocolate wafer cookies, and the chopped hazelnuts if you are using them. Chill the dough until it is firm enough to scoop, which should take about 15 minutes.
- Use a 1/3 cup measure to portion the dough onto the prepared pans, leaving at least 2 inches between each portion. Bake until the cookies are puffed, cracked, and nearly set, though the centres may appear slightly underdone, for 12 to 15 minutes. Allow the cookies to cool on the pan for 1 minute before sliding them, still on the parchment, onto a wire rack to cool completely.
Nutrition (per serving)
Sodium2298000 mg
Recipe details
CategoryCookies
Cuisineamerican
AuthorYvonne Ruperti
