Most chocolate cookies are variations on a similar theme: cocoa, flour, butter, etc. These wonderful mouthfuls are different and more intense in bittersweet chocolate goodness. The original recipe is by Claudia Fleming, former pastry chef at Gramercy Tavern in New York. These cookies have much less butter and no cocoa, relying on their unforgettable texture and big flavors from melted chocolate. I think they’re more enjoyable than brownies, personally. My favorite way to make them is to add some chopped nuts but they’re great any way.
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 2 large eggs
- 2/3 cup sugar
- 1/2 tablespoon brewed espresso or strong coffee
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- 5 ounces extra-bittersweet chocolate*, chopped
- 2 ounces unsweetened chocolate*, chopped
- 3/4 cup mini chocolate chips
* use good brands like Vahlrona, Callebaut, SharffenBerger, etc., available at better grocery stores
1. Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Or use a non-stick cookie sheet.
2. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In the bowl of an electric mixer, briefly whip the eggs to break them up. Add the sugar, espresso, and vanilla and beat on high speed for 15 minutes, until thick.
4. While the eggs are whipping, place the butter in the top of a double boiler, or in a small metal bowl suspended over a pot of simmering (not boiling) water, and scatter the extra-bittersweet and unsweetened chocolate on top. Heat until the butter and chocolate melt. Remove the boiler top from over the water and stir the chocolate and butter until smooth.
5. Gently fold the chocolate mixture into the egg mixture until partially combined (there should still be some streaks). Add the flour mixture to the batter and carefully fold it in. Fold in the chocolate chips. If the batter is very runny, let it rest until it thickens slightly, about 5 minutes.
6. Drop the batter by heaping teaspoonfuls onto the prepared baking sheets and bake until puffed and cracked, 8 to 9 minutes. Larger cookies can be made as well, but cook a little longer. Cool on a wire rack before removing from the baking sheets.
Substitute 1/2 cup chopped nuts or dried sour cherries for an equal amount of the chocolate chips. Or substitute some of the chocolate chips for chopped nuts.