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Author Notes: I have been making different variations of this cookie for years and this is its current incarnation. It all started as a child when i would come into the city to work with my dad. We would stop at the now defunct David's cookies in what is now the park central hotel. Never a fan for chocolate chip i fell in love with the dark chocolate cookie with white chunks and thus the love affair began. —kapnic
Makes about a dozen good sized cookies
- 4 ounces unsweetened chocolate
- 6 tablespoons butter
- 1 cup semisweet chocolate
- 3 eggs
- 1 cup sugar
- 1/2 cup cake flour
- 2 tablespoons cocoa powder
- 1 pinch salt
- 1/4 teaspoon baking powder
- 1 cup chocolate chunks mixed: bittersweet, milk, white
- Over a double boiler melt the unsweetened chocolate, butter and 1 cup semisweet chocolate.
- Ribbon together the eggs and sugar.
- Add the melted chocolate to the egg mixture.
- Stir in the flour, cocoa, salt and baking powder.
- Add the chocolate chips.
- Let rest for a few minutes to firm up.
- Scoop into desired sizes and bake at 325 for about 5 minutes allowing the center of the cookie to remain slightly soft.
- For total insanity sprinkle the warm cookies with a pinch of fleur de sel.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Chocolate Cookie
Move Over, Boozy Pops
We Prefer Our Pops All-In
We shall call them pop-tails.
We are in love—with this toast.