Chocolate

Chocolate Oblivion Cookies

by:
October 19, 2009
4
2 Ratings
Chocolate Oblivion Cookies
  • Serves 30 cookies
Author Notes

Chocolate is the star of the show with these cookies. The key is to use high quality dark chocolate and just a little flour to bind the batter. A generous number of eggs contributes to the light and airy results which showcase the intensely chocolate flavor of the cookies. No need for extra spices or flavors, it's all about the chocolate. —TasteFood

What You'll Need
Ingredients
  • 14 ounces dark (70%) chocolate
  • 1/4 cup unsalted butter
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 7 ounces coarsely chopped dark chocolate or dark chocolate chips
Directions
  1. Melt 14 oz. chocolate and butter in top of double broiler, stirring until smooth.
  2. Remove from heat.
  3. Beat sugar and eggs in bowl of electric mixer until thick and very pale in color, 4 minutes.
  4. Add chocolate and vanilla to eggs and mix well to combine.
  5. Sift flour, baking powder and salt together in a small bowl.
  6. Stir into chocolate batter.
  7. Add chopped chocolate and stir to combine.
  8. Refrigerate batter 1 hour to allow to thicken. (Do not refrigerate longer, or the batter will begin to harden.)
  9. Line baking sheet with parchment paper.
  10. Drop heaping tablespoons of batter onto parchment.
  11. Bake in pre-heated 350 F. oven until tops crack, about 12 minutes.
  12. Remove from oven and cool completely on parchment.
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  • anything-once
    anything-once
  • Mariya
    Mariya
  • Mettch
    Mettch
  • Oui, Chef
    Oui, Chef
  • TasteFood
    TasteFood

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10 Reviews

raseeka
raseeka June 24, 2016
I made them yesterday ... mine too Just spread all over the tray .. and were not puffy like in the pic... and i could not get them off the butter paper .. not evenafter freezing... had to throw the whole batch out ... the batter did taste awesome though ... i would like to try again.. only suggest some changes.. may be add a little extra flour ...
 
Susan G.
Susan G. May 16, 2015
These are delicious but I experienced the same thing as alliedoesstuff. The dough flattened out as soon as they hit the oven. Any tips on how I can make the cookies look like the ones in the picture? I would love to give it another try...
 
TasteFood
TasteFood May 19, 2015
Try refrigerating the cookies for an hour instead of 30 minutes and see if there is a difference - let me know if that helps!
 
anything-once
anything-once February 8, 2011
Oh these are so good, didn't have enough dark chocolate for chunks, so used milk.
Really yummy
 
Mariya
Mariya April 1, 2010
These are great! Just tried them tonight and made a few adjustments by adding cocoa nibs, sea salt, and hazelnuts. Love them! Thank you for the great recipe. If you don't mind, I quoted you on my blog: http://mariyayufest.blogspot.com/2010/04/chocolate-oblivion-cookies.html
 
TasteFood
TasteFood April 1, 2010
Thanks, Mariya - I am happy you liked them. Nibs, hazelnuts and (especially) sea salt sound like great additions!
 
Mettch
Mettch February 20, 2010
I loved these! I added a splash of coffee extract and it was a wonderful complement to the dense chocolate taste.
 
alliedoesstuff
alliedoesstuff October 22, 2009
I made these last night and they were fantastic! I only have a few (teensy tiny) complaints. First, mine weren't all poofy like the ones in the picture. They flattened out a lot in the oven, which was fine, just different than I was expecting. Second, it was impossible to remove the cookies from the parchment paper until they were completely cool. This was TORTURE. The boyfriend and I ended up scraping a few cookies from the parchment with a spoon before they were cool because we had planned on eating warm cookies on the couch together before going to bed. In the morning they were perfect and came off the parchment very easily.
 
alliedoesstuff
alliedoesstuff October 22, 2009
I made these last night and they were fantastic! I only have a few (teensy tiny) complaints. First, mine weren't all poofy like the ones in the picture. They flattened out a lot in the oven, which was fine, just different than I was expecting. Second, it was impossible to remove the cookies from the parchment paper until they were completely cool. This was TORTURE. The boyfriend and I ended up scraping a few cookies from the parchment with a spoon before they were cool because we had planned on eating warm cookies on the couch together before going to bed. In the morning they were perfect and came off the parchment very easily.
 
Oui, C.
Oui, C. October 20, 2009
These look really fabulous, I know I'll have to make them. The light, crispy coating on them is beautiful.