Chocolate Cookies x 3, in 30 Minutes (You Don't Even Need a Whisk!)

November 10, 2017

Welcome to The Cookbook Cookie Parade: a new cookie from a new cookbook every Friday. Are your sheet pans (and stomachs) ready?

Today: Crispy, chewy, cookies suffused with chocolate.

Chewy, crispy, chocolatey. Photo by Rocky Luten

While baker extraordinaire Jim Lahey is best known for his no-knead bread (and bakery/cafe empire), his newest book, The Sullivan Street Bakery Cookbook, has an even bigger star:

We named these chocolate-packed rounds colpa degno because the term roughly translates as ‘worth the guilt.’ These cookies are small and addictive and so delightful that they are well worth any remorse you might feel from eating a half dozen or so.

These cookies are not for the faint of heart. Made with unsweetened dark cocoa powder, as well as milk and dark chocolate chips, the sticky batter is practically black. After just 12 minutes in the oven—and no fancy equipment whasoever—that batter transforms into a simultaneously chewy, crispy mouthful of chocolate. Lahey may have claimed these rich bites "worth the guilt," but guilt never occurred to us when it came to eating something this delectable.

Share your guilty (or guilt-free!) pleasure—baked good or no—below!

See what other Food52 readers are saying.

  • tkrichmo
  • Ellie Landau
    Ellie Landau
  • BerryBaby
Katie is a food writer and editor who loves cheesy puns and cheesy cheese.


tkrichmo November 20, 2017
I made these but they spread completely into one solid mass. I am living in Kathmandu so wondering if altitude made a difference. Could I add a scant amount of flour? I did as directed scraping the sides to try to keep them as a tight ball.
Ellie L. November 16, 2017
Is there anyway to make these with stevia? Due to health issues, I cannot have refined sugars...
BerryBaby November 12, 2017
Interesting but they really don't look very appetizing.
I'm starting holiday baking today. Make the dough and then freeze balls on a cooking sheet. When frozen, transfer to a ziplock. They keep for months...but will be used sooner!