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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
ounces dark (70%) chocolate
cup unsalted butter
cups granulated sugar
teaspoons vanilla extract
cup all-purpose flour
teaspoon baking powder
ounces coarsely chopped dark chocolate or dark chocolate chips
- Melt 14 oz. chocolate and butter in top of double broiler, stirring until smooth.
- Remove from heat.
- Beat sugar and eggs in bowl of electric mixer until thick and very pale in color, 4 minutes.
- Add chocolate and vanilla to eggs and mix well to combine.
- Sift flour, baking powder and salt together in a small bowl.
- Stir into chocolate batter.
- Add chopped chocolate and stir to combine.
- Refrigerate batter 1 hour to allow to thicken. (Do not refrigerate longer, or the batter will begin to harden.)
- Line baking sheet with parchment paper.
- Drop heaping tablespoons of batter onto parchment.
- Bake in pre-heated 350 F. oven until tops crack, about 12 minutes.
- Remove from oven and cool completely on parchment.
- This recipe was entered in the contest for Your Best Chocolate Cookie