Bittersweet Decadence Cookies
These are unbelievable. Slightly chewy on the outside, wonderfully gooey on the inside!
Ingredients
- ¼ cup all-purpose flour
- ¼ teaspoon baking powder
- ⅕ teaspoon salt
- 8 oz. bittersweet chocolate coarsely chopped
- 2 Tablespoons unsalted butter
- 2 eggs
- ½ cup sugar
- 1 teaspoon vanilla extract
- 6 oz. semi-sweet chocolate chopped into chunks
Instructions
- Position the racks in the upper and lower thirds of the oven and preheat the oven to 350°.
- Line two cookie sheets with parchment paper.
- In a small bowl, mix the flour, baking powder, and salt together thoroughly; set aside.
- Place the 8 ounces of chocolate and the butter in the top of a double boiler of barely simmering water and stir frequently just until melted and smooth.
- Remove the top pan from the heat. Leave the bottom of the double boiler on the heat.
- In a large heatproof bowl, whisk the eggs, sugar, and vanilla together thoroughly.
- Set the bowl over the double boiler and stir until the mixture is lukewarm to the touch.
- Stir the eggs into the warm (not hot) chocolate.
- Stir the flour mixture, then the chocolate chunks into the batter.
- Scoop slightly rounded Tablespoons of batter 1 ½" apart onto the cookie sheets.
- Bake at 350° until the surface of the cookies look dry and set but the center is still gooey, about 12-14 minutes.
- Let set on the pans on wire racks for 2 minutes, then slide the parchment paper onto the racks and let cookies cool completely. Store in a tightly sealed container.
Notes
Recipe from Bittersweet Cookbook