During the fall season, apples and pumpkin seem to be amplified in people’s minds when they think of dessert. However, after a warm summer of berries, pineapple and stone fruit cobblers, crisps and crumbles, doesn’t chocolate need to start peaking its luscious head out of the kitchen? With Halloween just a few short weeks away, ooey-gooey desserts that are simplistic in nature, and linger on your tongue better than a Snicker’s Bar always come to the forefront of my mind.
Dark Chocolate, melted and stirred into a deep dark cauldron and mixed with a dusting of flour, and heavily beaten eggs can become one of the most decadent cookies on the planet. Chilling cookie dough before baking, seems to be the topic of late on most baking blogs, and I would agree, especially in an almost flourless dough situation. A mighty chill forms the richest of flavors and keeps the cookie in tact after a sizable blast in a hot oven.
Don’t be fooled by the compounding noise in your head with each bite – is it a cookie or brownie? Does it matter? It’s divine.
1 pound dark chocolate, chopped
4 tablespoons butter, room temperature
4 large eggs, room temperature
1 1/2 cups granulated sugar
2 teaspoons vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon baking powder
12 ounce bag semi-sweet chocolate chips
(Makes about 2 Dozen Cookies)
- Place dark chocolate and butter in a microwave safe bowl and heat for 1 minute, remove and stir. Heat for 1 minute more and remove, stir until smooth – set aside.
- In a stand mixer or large bowl, add eggs and sugar and whip on high for 5 minutes. Scrape down sides of bowl and add vanilla and salt, mix on again for 1 minute.
- Add melted chocolate mixture and mix on medium speed until combined, about 1 minute. Remove bowl and add flour, baking powder and chips and mix by hand until just combined, about 30 seconds. Place dough into an airtight container and chill in refrigerator for 2 hours.
- Preheat oven to 350 degrees. Scoop dough out onto parchment or silpat lined baking sheet and bake in batches for 10 minutes. Remove and let cool completely on sheet pan before storing or eating. You can store remaining dough in refrigerator for several days, or bake all at once. Enjoy!