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Creamy Chocolate Cookies

From the book The Fannie Farmer Cookbook by Marion Cunningham

Prep Time	15 minutes
Cook Time	15 minutes
Total Time	1½ hours

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.

Introduction

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.

Ingredients

	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

Steps

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.

This content is from the book The Fannie Farmer Cookbook by Marion Cunningham.

The All-New, All-Purpose Joy of Cooking

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