There are a million chocolate cookie recipes. I grew up with chocolate crinkles which are dipped in powdered sugar then baked. Here is one I tried recently and it is hard to beat if you like rich, smooth chocolate. My wife said they are more like mousse cookies. Someone at choir said they are like pudding. They are also not hard to make and are beautiful with a fabulous cracked shell. They are delicious with my favorite vanilla ice cream: Breyer’s Natural Vanilla.
16 ounces bittersweet chocolate, chopped
4 tablespoons unsalted butter, at room temperature
1 1/3 cups granulated sugar
1 teaspoon vanilla extract
½ cup all-purpose flour (That’s right! Only a half cup!)
½ teaspoon baking powder
1 cup semisweet or bittersweet chocolate chips
1. Heat oven to 350°F. Line large baking sheets with parchment paper of a silicone baking mat.
2. Put the chocolate and butter in a heatproof bowl and set it over a saucepan of barely simmering water, stirring occasionally, until completely melted and smooth. (I use a double boiler.)
3. In the meantime, stir together the eggs, vanilla and sugar in a medium bowl. Set aside.
4. In a small bowl, sift together the flour and baking powder. Set aside.
5. Add the melted chocolate mixture to the egg mixture and stir to combine well.
6. Slowly add the dry ingredients, folding them into the batter.
7. Stir in the chocolate chips.
6. Scoop 2 tablespoon balls of dough onto prepared baking sheets. Bake for 10-12 minutes or until they are just firm on the outside. Like brownies, do not overbake! Leave to cool completely on the baking sheets.
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