Culinate editor’s note: A friend of mine calls these “chocolate bombs.” Easy to make and very chocolaty, this is the cookie to reach for when you have a chocolate craving. Unlike ordinary chocolate-chip cookies, these actually taste best when fully cooled, and even improve with age.
This is the perfect chocolate cookie — creamy and moist with a brownielike texture. It is a batter rather than a dough cookie. The batter must chill in the refrigerator for at least an hour before baking.
| ||6 || oz. unsweetened chocolate |
| ||2 || Tbsp. butter |
| ||¼ || cup flour |
| ||½ || tsp. baking powder |
| ||½ || tsp. salt |
| ||3 || eggs |
| ||1¼ || cups sugar |
| ||1 || cup chocolate chips |
- Melt the unsweetened chocolate with the butter in a heavy-bottomed saucepan over very low heat.
- Mix together the flour, baking powder, and salt.
- In a mixing bowl, beat the eggs, then add the sugar, and continue beating until light and well blended.
- Add the chocolate mixture to the egg mixture and beat well. Add the flour mixture and mix until well blended. Stir in the chocolate chips.
- Chill the mixture in the refrigerator for at least 1 hour.
- Preheat the oven to 350 degrees. Grease a cookie sheet. Drop by teaspoonfuls onto the cookie sheet and bake for 5 to 6 minutes. Do not overbake; these cookies are best if slightly underbaked. Remove to a rack to cool.
Copyright @ 1994 Bantam