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
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.