I am continuing in my attempt to make everything from the Flour Bakery + Cafe’s cookbook, and this week I went with the Double Chocolate Cookies (although I’m not really sure why they’re double chocolate, other than they have two kinds of chocolate….I originally thought that meant chocolate with chocolate chips). They turned out really deliciously, although I adjusted the levels of chocolate a bit. These have a chewy consistency if you slightly underbake them, similar to a brownie but in cookie form. I actually found that they stuck to my silpat, I’m not really sure why. Either way, they were yummy and I’m sure they will disappear quickly.
Chewy Chocolate Cookies
5 ounces unsweetened chocolate, 1/2 grated
8 ounces bittersweet chocolate, 1/2 grated
3 ounces milk chocolate
1 stick unsalted butter
1 teaspoon vanilla extract
1 1/2 cups sugar
1/2 cup flour
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/4 teaspoon instant coffee powder
Melt the chocolate (except the grated chocolate) with the butter in a glass bowl over simmering water in a saucepan. (A double boiler, where the water doesn’t touch the bowl.) Stir occasionally until melted. Remove from the heat and add the vanilla and let cool completely.
Meanwhile, combine the flour, baking soda, cream of tartar, salt, coffee powder, and grated chocolate in a bowl. In another bowl, beat the eggs and sugar together until light and pale yellow. Add the cooled chocolate mixture and just combine. Fold in the flour mixture and refrigerate overnight.
Drop 1.5 inch balls onto a cookie sheet (I recommend using a silpat or putting them directly on the cookie sheet because I think parchment or foil would really stick a lot). Bake at 350 for 14 minutes or until soft to the touch in the center but not liquidy. LET COOL on the sheet for 10-15 minutes or you won’t be able to remove them.