Chocolate Oblivion Cookies

By • October 19, 2009 • 7 Comments



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

Serves 30 cookies

  • 14 ounces dark (70%) chocolate
  • 1/4 cup unsalted butter
  • 1 1/2 cup 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
  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 30 minutes 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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Tags: chocolate, cookies, Desserts

Comments (7) Questions (0)

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over 3 years ago anything-once

Oh these are so good, didn't have enough dark chocolate for chunks, so used milk.
Really yummy

Emerils_dessert

over 4 years ago Mariya

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...

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over 4 years ago TasteFood

Thanks, Mariya - I am happy you liked them. Nibs, hazelnuts and (especially) sea salt sound like great additions!

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over 4 years ago Mettch

I loved these! I added a splash of coffee extract and it was a wonderful complement to the dense chocolate taste.

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over 4 years ago alliedoesstuff

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.

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over 4 years ago alliedoesstuff

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.

Steve_dunn02

almost 5 years ago Oui, Chef

These look really fabulous, I know I'll have to make them. The light, crispy coating on them is beautiful.