Intense Chocolate Shock Cookies

I am a firm believer that in order to have a trully ‘Chocolate’ cookie it should include melted chocolate in the dough and not just cocoa powder (a combination of both is also accepted).  While I love cookies and chocolate, I am not a huge fan of Chocolate Cookies (gasp! I know). I do however enjoy Chocolate cookies with a bowl of good old vanilla icecream. MMM good.

I found this recipe on a piece of paper taped to the back cover of an old church cookbook I bought at a yard sale last weekend. The paper was splattered with chocolate batter and had grease spots from melted butter. I knew these had to be yummy as the worn recipe was a sign that these were made often. I was sold (plus, I have a soft spot for old hand written recipes, blogs and the internet depersonalize (word???) so many family treasured recipes that whenever I find an old hand-written one, my heart jumps a bit. I feel like a highschool girl getting ready for her first date unsure of  how it will turn out. Wishing for the best but preparing for the worst. Knowing that either way, it will be an experience none the less).

I made these to take to a work picnic and they were very well received. The recipe underlines “Do not overbake” so I erred on the side of caution. The texture of these cookies were great! Once set they had chewey (not cakey) interiors with slightly crisp edges. The taste is not as tooth-acheingly sweet as I would have thought. I think the bittersweet chocolate mellows out the sweetness and provides a rich chocolate flavor. The milk chocolate chips I used balanced out the semisweet and bittersweet batter perfectly, though I am sure semisweet or dark chocolate would be equally as good.

Next time I make these I may add 1/2 tsp espresso powder to deeped the chocolate flavor more and maybe add some walnuts. As is they are very good, adults and kids both said how great they were. Four people asked for the recipe, so that is always a sign of a good recipe. I am not sure I would make these again unless I was taking them for others to enjoy. Like I said, I am not a huge fan of chocolate cookies. That did not stop me however, from enjoying four of these (not at the same time) with scoops of vanilla icecream.

I rate these cookies an  8.5

Intense Chocolate Shock Cookies
source unknown
4oz. bittersweet chocolate, roughly chopped
4 oz.  semisweet chocolate, roughly chopped
4 TBS butter, cut into chunks
1 cup brown sugar
2 large eggs
1 tsp vanilla extract
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups chocolate chips (I used milk chocolate)

Preheat your oven to 350 degrees.
Line baking sheets with parchment paper.
In a microwave save bowl combine the chopped chocolate and butter. Heat in microwave stirring every 20 seconds. Heat until almost melted, stirring until smooth and melted. Do NOT overheat chocolate mixture.
In a small bowl, whisk together flour, baking powder, and salt.
In a large mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy (about 2-4 minutes).
Reduce speed to low and slowly add the melted chocolate mixture. Beat to combine. Add the flour mixture until and mix until just combined.
Gently fold in chocolate chips.
Allow dough to firm up for 10 minutes before baking.
Drop dough by tablespoons onto prepared baking sheet. Bake 10-13 minutes or until tops are shiny, center is soft but edges are set. Do NOT overbake.
Allow to cool on sheet for 5 minutes before transfering to rack to cool compleletly.


37 thoughts on “Intense Chocolate Shock Cookies

  1. They look wonderful! I am usually also in the camp of not liking chocolate cookies (even though I’m a chocoholic!) so since you like these I’m definitely going to have to try them 🙂

  2. My mom once made some chocolate cookies that tasted and felt like the child of cookies and brownies. Then lost the recipe. Very sad. Maybe these will fill the void that that loss has made in my life. 🙂

  3. I so look forward to when you post a new recipe you’ve tried. I’ve made two or three of your recipes (easy and so yummy!)and still I have a more to go.

    You should know since the first time I made your namesake my children are quicker to ask for a blondie and than a brownie! 🙂

  4. Your photos are scrumptious, but I have a couple questions before I try your recipe!

    Is the amount of flour in this recipe correct? Only 2/3 cup of all-purpose flour… Also, the directions say to “Allow dough to firm up for 10 minutes before baking” — is that do to the low amount of flour? and did you let it rest on the counter or chill in the refrig? Lastly, about how many cookies did the recipe yield?

  5. Steve,
    Good questions!
    1. the amount of flour is correct, I did use the scoop and level (as opposed to the spooning into the cup) method.
    2. The resting time is to allow for the melted chocolate to firm up a bit to help the dough hold their shape. Because the chocolate being added is in liquid and not powder form, the dough will be thinner than usual dough at first but will firm up with a short rest. I popped mine in the fridge for 10 minutes.
    3. I got about 24 cookies out of my batch of dough.

    Hope they turn out for you!

  6. These look sooooo yummy! The best wedding gift that my cousins and I got was a recipe box of handwritten family recipes that had been passed down over the years. There were ones from my grandmother, great grandmother, aunts and great aunts. In my box, my mom included ones that she got from my mother in law and her aunt. She’d copied them and laminated them to protect them all. It was a great gift and will be passed on to my daughter.

  7. Ron,
    Go ahead and give these a try and blog about them! They are great, especially the day you bake them. Like most chocolate cookies they tend to get hard after a day or two (that is when I sandwhich icecream between them!)
    Hope you enjoy them!!

  8. I’m going to have to try these. Just for fun, I might add chipotles and pretzel bits and see if they taste like Alexandra’s Cookie Dream “New York Cowgirl” pretzels.

  9. Thanks again for the recipe. I just baked up a few more for myself.

    The pretzels, chipotle and espresso worked beautifully, however, I need a second opinion on the level of chocolate. I used all 72% cacao and the cookies are intensely chocolate.

    About the chipotle, it doesn’t taste weird or anything and you really don’t detect the smoky flavor of chipotle. All your really get from the chipotle is a little burn at the end.

  10. I’m a blonde who bakes, too!

    And I agree, melted chocolate is the way to go when you make chocolate cookies. However, I just got some high quality cocoa powder, so I would be willing to try that in a cookie recipe.
    These, though, I can’t wait to test out on my coworkers.

  11. Pingback: Thick and Chewy Triple Chocolate Cookies « Bakingblonde’s Weblog

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