Death by chocolate ……….. If you have to go this is the way to go…. at least they’ll put on the tombstone you died with a smile on your face…. These chocolate cookies are very fudgy… and taste almost like a rich chocolaty brownie. .. a chocolate lover’s dream, for sure.
I came across this recipe by Kraft years ago and it really needed little adaptation… They’re quick and easy…. you don’t even need a mixer… just a cooking spoon ……. here are some quick tips..
Nuts are listed as optional… I left them out this time... so you need to make up for the nuts so the cookies aren’t flat by increasing the flour to ¾ cup.
I used an ice cream scoop to drop the batter onto the cookie sheet, they were a nice big size… and they were all the same size… which helps baking them all evenly.
You can make these and freeze them for up to a month. Wrap them in plastic wrap and then put them in a Ziploc freezer bag or an airtight freezer container… just bring the cookies to room temperature just before serving.
The recipe calls for you to chop 8 squares of Semi –Sweet Baking Chocolate… use a large cutting board and a large chef’s knife…. the chocolate tends to get all over… MAKE SURE you put a towel under the cutting board to keep it from slipping… you want all your fingers when you're done. I chopped them into small pieces …these are the chunks that will go into the batter (yummm).
I diced the butter for easier melting…. I also beat the eggs separately … I find they blend better when you do that.
I suggest you use parchment paper, the recipe says to drop onto an ungreased cookie sheet, but I like to use parchment paper anyway… prevents any sticking and makes for easy clean-up… I don’t change the paper between batches.
This makes about 14 large cookies… you may want to consider doubling the recipe… they tend to disappear (hungry burglars… so I’m told).
If you like chocolate …. and who doesn’t? …well… I suppose there are people out there that don’t … but if you do… you will love these… honest… I wouldn’t lie to you.
Recipe: Death by Chocolate Cookies
All you need:
2 packages (8 squares each) Baker’s Semi-Sweet Baking Chocolate, divided
½ stick butter, diced
1 teaspoon vanilla
¾ cup packed brown sugar
½ cup flour
¼ teaspoon baking powder
2 cups nuts (optional- if omitting …remember to increase flour to ¾ cup)
All you need to do:
Preheat the oven to 350 degrees F.
Chop 8 squares (1 package) of the semi-sweet chocolate. Set aside.
Place the 8 remaining squares of semi-sweet chocolate in a large microwaveable bowl and microwave on high for 2 minutes, stir until chocolate is melted and smooth.
Add butter, stirring constantly.
Add the sugar and vanilla, continue stirring until incorporated.
Beat the eggs in a small bowl, then add them to the chocolate, stirring constantly.
In a small bowl, mix the flour and baking powder.
Add the flour mixture to the chocolate mixture, stirring until well blended.
Stir in the chopped chocolate and nuts (if you’re using nuts)
Drop by scant ¼ cupfuls (I used my ice cream scoop ...I measured the scoop with water and found it to be exactly ¼ cup) onto an ungreased cookie sheet.
Bake at 350 degrees F. for 13 to 14 minutes or until cookies are puffed and feel set to the touch. (14 minutes did it fine for me)
Cool on cookie sheet for a minute…. then remove to a rack and cool completely.
Cookie Jar by RECO International.
Or Subscribe to Our Feeds Via a Reader
White Chocolate Cake with Raspberry Filling and White Chocolate Coconut Frosting
Sweet Potato Pancakes with Pecan Butter