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This recipe is part of Alice Medrich's Cookies and Brownies.

Robert's Chocolate Cookies

Robert's Chocolate Cookies

As far as double chocolate chip cookies go, there are some excellent formulas in Cookies and Brownies. I'd be hard pressed to pick a favorite between Alice's Double Chocolate Chip Cookies, Chocolate Decadence, and these. In the introduction to this recipe, she writes:
"These cookies are a defining statement about chocolate for the sophisticated palate. They are only slightly sweet, but rich and gooey, and laced with tiny chunks of the finest unsweetened chocolate in the world."

This dough bakes up like a rich brownie, with loads of chunks melting throughout.

A few notes about this recipe:

  • This has a higher proportion of chocolate chunks and nuts than you would have in a brownie (or even in the Chocolate Decadence)
  • I assumed 1 c AP flour = 4oz.
  • I used walnuts and chunks of bittersweet chocolate, which melted into big puddles throughout.
  • This is a nearly flourless cookie as is, and it could probably be converted to gluten-free pretty easily.


Robert's Chocolate Cookies
9 - 10 ounces unsweetened Scharffen Berger Chocolate (or 6 ounces or any other unsweetened baking chocolate and 3 - 4 ounces of premium-quality bittersweet chocolate)
1/3 c AP flour
1/4 tsp baking powder
1/4 tsp salt
4 T unsalted butter
2 large eggs, at room temperature
1+1/3 c sugar
1+1/2 tsp finely ground, freshly ground coffee
1 tsp vanilla extract
1/2 c walnut pieces (optional)

Equipment
2 cookie sheets, lined with parchment paper

  1. Divide the Scharffen Berger chocolate into two portions as follows: Chop 6 ounces for melting and cut 3 - 4 ounces into chunks about the size of large chocolate chips. If using a brand other than Scharffen Berger, use the unsweetened for melting and the bittersweet for chunks. Set aside.
  2. Combine the flour, baking powder, and salt in a small bowl and mix together thoroughly with a whisk or fork. Set aside.
  3. Melt the butter with the 6 ounces of chocolate in a double boiler over barely simmering water, stirring occasionally, until melted and smooth. Remove from the heat and set aside.
  4. Beat the eggs with the sugar, coffee, and vanilla with a mixer until pale and thick, about 5 minutes.
  5. Stir in the chocolate mixture with a rubber spatula.
  6. Stir in the flour mixture followed by the chocolate chunks and the nuts, if using them.
  7. Cover and refrigerate until firm, about an hour, or up to 4 days.
  8. Preheat the oven to 350F. Position the racks in the upper and lower thirds of the oven.
  9. Drop level tablespoons of batter for small cookies or heaping tablespoons (equivalent of 2 level tablespoons) for large cookies, 2 inches apart on the cookie sheets.
  10. Bake until the cookies are puffed, dry, and cracked on the surface but soft and gooey within, 8 to 10 minutes for small cookies, 10 to 12 minutes for large cookies.
    Rotate the cookie sheets from top to bottom and front to back halfway through baking time to ensure even baking.
  11. Slide the parchment paper onto racks to cool completely before storing or stacking.

Yield
Makes 50 small or 25 large cookies

Storage
May be kept, airtight, for 2 days at room temperature

Source
This recipe comes from Alice Medrich's Cookies and Brownies, and is available on Purple House Dirt with permission from the author.

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