Posted by: Brian on |
Yield: 30 Cookies
- • ½ cup of unsalted butter, room temperature
- • 1 cup of sugar
- • 1 egg, room temperature
- • 1 cup of mashed bananas (about 2 ½ large bananas)
- • 1 teaspoon of baking soda
- • 2 cups of flour
- • pinch of salt
- • ½ teaspoon of ground cinnamon
- • ½ teaspoon of ground mace or nutmeg
- • ½ teaspoon of ground cloves
- • 1 cup of pecans [optional, and you can substitute other nuts]
Posted by: Brian on |
If you want to make to make chocolate cookies, you have some options. You can use semi-sweet chocolate, or bitter, or cocoa, or … You can use them all! At once. In the same cookie.
I hate to put this statement here but my lawyer insists: If you have sensitivity to caffeine, this recipe should be used only with clearance from your personal physician.
Lawyers and doctors aside, this cookie is dense and chocolaty and just incredible. There is a shock value to the cookie. It is soft and chewy so that you are suckered into devouring that first bite. And then your body is aware is you have just consumed your normal daily allotment of chocolate, all in that first bite. Suzen has served these cookies to dozens of people and there is always an immediate, stunned expression on the face. Followed by a smile!
No human can eat six of these at a time — I’ve tried and failed. The overpowering flavor will satisfy you in a cookie or two.
The cookies are soft, but they provide options. Use them to make an ice cream sandwich, then put in the freezer to harden. A rich vanilla or mint ice cream would be ideal. Chocolate ice cream? According to my lawyer, you are then personally responsible.
Outrageous Chocolate Cookies
Yield: About 3 dozen using a 1-ounce scoop
- 6 ounces semi-sweet chocolate, roughly chopped
- 8 tablespoons [1 stick] unsalted butter
- ½ cup all-purpose flour
- ¼ cup cocoa powder
- ½ tsp baking powder
- ½ tsp salt
- 3 large eggs
- 1 cup packed light brown sugar
- 1 tsp vanilla extract
- 1 package (12 ounces) bitter-sweet chocolate chunks
Preheat oven to 350°F. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring in between, until almost melted, do not overheat. In another bowl, whisk together flour, cocoa powder baking powder, and salt.
In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.
Place dough 2 to 3 inches apart onto baking sheets, slightly flatten. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in center 8 to 10 minutes.* Cool on sheets 10 minutes, with a thin spatula transfer to rack to cool completely.
Do not bake the cookies to a crisp; they are meant to be soft and chewy.
Source: Adapted from Martha Stewart Magazine
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