While I haven't been here as much as I've wanted to lately, I can hardly believe that this is my 200th post! I have always been the type of person that gets incredibly excited about things, does them for a short while, than loses interest. The fact that blogging has become more fulfilling over the last (almost) year is just amazing to me. The food blogging community is truly an incredible thing to be a part of.
These cookies are perhaps the most chocolatey thing I've ever eaten. I've eaten a whole lot of chocolate in my time, so that's really saying something. They are dense, have a brownie-like crust, and are so full of chocolate chunks that they melt in your mouth. In fact, as I was adding the chocolate to the batter, I had a hard time telling which element there was more of.
The batter is supremely easy to make (though is not quite as lightning quick as these lovelies) and could be made gluten free by replacing the flour with cocoa powder.
My mom is probably the toughest baked goods critic around, and she dubbed these the best chocolate cookies she had ever eaten. She said they were better than World Peace Cookies. Better than World Peace Cookies?! Now I don't know that I'm willing to go that far, but they are at least equally as good. They are unbelievable.
Outrageous Bittersweet Chocolate Chunk Cookies
adapted from Martha Stewart
8 ounces roughly chopped bittersweet chocolate
4 tablespoons unsalted butter
2/3 cup unbleached white flour
1/2 teaspoon baking powder
heaping 1/2 teaspoon salt
2 large eggs
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
12 ounces bittersweet chocolate, chopped into chip-sized pieces
Preheat oven to 350. Line a baking sheet with parchment, set aside. In a heat-proof bowl placed over a pot of simmering water, melt the 8 ounces of chocolate and butter, stirring occasionally. Meanwhile, combine flour, baking powder and salt in a small bowl and set aside. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs and sugar on high until pale and thick, about 3 minutes. Turn mixer to low and add melted chocolate in a thin stream until combined. Add flour mixture and stir until just combined. Using a rubber spatula, fold in chocolate chunks. Drop heaping tablespoons of batter on prepared cookie sheet, 2-3 inches apart. Bake for 12-14 minutes, until cookies are dry and cracked but still soft in the center. Cool on baking sheet for 10 minutes, then transfer on parchment to cooling rack. Repeat with remaining batter. If you want your cookies to be the most attractive, spoon all of the batter out while it is still warm. As it cools it will harden, resulting in a slightly thicker cookie with a little less of a crust. These photos are all cookies made from warm batter.