Poor, poor hubby has been without homemade chocolate treats for a number of days. Our kitchen was stocked with mini pumpkin cakes and peanut butter cups...but Bill could be found scavenging for Double Stuff Oreos after dinner to accompany his cherry Kool-Aid. Yes, I married a true gourmand, didn't I? When I spotted these decadent chocolate gems on Veronica's blog, I kept moving them to the top of my recipe stack. Marcels Darsaulniers is a chocolate guru, and I knew his recipe would be well received. The time had come for a dense, chocolate delight.
Apparently my cookie scoop was larger than a tablespoon as I only got two dozen cookies...12 short of the stated yield. The bigger version may have needed a bit more than the 10 minutes in the oven...after a half hour cooling time, they were still a bit gooey...and it took a little visit to the fridge to help them firm up. But the family chocoholics gave these rave reviews...fudgy was their best description. Easy to whip up, just watch your baking time...and no one will be resorting to any sort of boxed cookies with these in the house.
Black Gold Cookies...slightly altered from Death by Chocolate Cookies
6 tablespoons flour
1/2 teaspoon baking powder
1/4 teaspoon salt
10 ounces semi sweet chocolate, chopped and divided (I used Dove Discoveries)2 ounces unsweetened chocolate, chopped
6 tablespoons butter
2 eggs
1/2 cup sugar
2 teaspoons vanilla
Preheat oven to 325º. Line 3 baking sheets with parchment paper or Silpats.
In a small bowl, whisk together flour, baking powder and salt. Set aside.
Microwave 6 ounces of the semi sweet chocolate, the unsweetened chocolate and the butter using 30 second intervals to stop and stir, until mixture is melted and smooth. Set aside.
Put the eggs, sugar and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed for about 6 minutes, stopping to scrape down sides of bowl at the halfway mark. Add the chocolate mixture and mix for about a minute till well combined. Scrape down sides of bowl and add flour mixture and the remaining 4 ounces of chopped chocolate. Mix for about 30 seconds, then remove bowl and finish mixing by hand just till all flour is incorporated and chocolate chunks are dispersed.
Scoop by tablespoonfuls onto prepared baking sheets, about 12 cookies per sheet. Bake for about 10 minutes, rotating pans at the halfway point to ensure even baking.
Cool on cooling rack at least 30 minutes before removing from baking sheets. Makes 36.
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