Tuesday, July 29, 2008

Chewy and Rich Chocolate Cookies



I don't think anything beats a cookie that reminds me of my mom's fudge sauce. This cookie recipe, which I got off the back of a package of Baker's Unsweetened Chocolate, just looked like it might be tasty, and I was very pleasantly surprised.



It's also really easy to make. I'd recommend doing it in a mixer if you have one, because the dough gets very stiff at the end, but it's nothing that a little muscle can't handle either.



If you are in need of a chocolate fix, these cookies are certainly for you!



Chocolate Cookies
Makes between 60-70 cookies

Ingredients
4 squares of Baker's unsweetened chocolate
3/4 cup butter
2 cups sugar
3 eggs
1 tsp vanilla
2 1/2 cups flour



Place chocolate and butter into a microwave safe dish. Microwave the chocolate and butter until melted. This will probably take approximately 2 minutes, but depending on the strength of your microwave, might be slightly more or less. It's important not to microwave the chocolate and butter too long; you risk the chance of burning the chocolate. If you are worried about the strength of your microwave, try microwaving just a minute, and then giving the chocolate and butter a stir. When it's almost melted, bring the cooking interval time down to 30 seconds.

Once the chocolate and butter are completely melted, stir until completely blended. Next, mix in the sugar. The mixture will look kind of grainy.

Stir in the eggs and vanilla. I like to lightly beat the eggs before mixing them in so that they blend in well and are not mostly yolk in one place, and white in another.

Finally, stir in the flour. Do this in three or four additions, so that the flour doesn't go everywhere. The dough will feel quite stiff.



If it's not firm and easy to roll, place the dough in the refrigerator for up to an hour.



Preheat the oven to 350 degrees Fahrenheit. Shape the dough into 1 inch balls, and, on to a greased cookie sheet, place approximately 2 inches apart.



Bake for 8 minutes. The cookies should be just set. This will ensure that they stay nice and chewy. Cool the cookies on the sheet for a minute, then remove to a cooling rack.



I ate a couple when they were still warm, and they were soft and chewy and delicious!

9 comments:

Sophie said...

Yum! These sound delicious, you had me at 'chewy and rich'--great title :).

We'd like to invite you to participate in our September apple and peach recipe contest (the recipe can be sweet or savory). All competitors will be eligible to win one of three prizes :)! Please email me, sophiekiblogger@gmail.com, if you're interested.

Feel free to check out our blog for more details: http://blog.keyingredient.com/2008/08/29/september-kick-contest/

Thanks :),
Sophie
KI Chief Blogger

Baking Recipes said...

chewy chocolate chip cookies is about how long you bake them. And use butter, not (shudder) margarine or shortening.

The proper, perfect chocolate chip cookie is crispy outside and chewy inside. If your cookies are crisp all the way through, you are cooking them too long. Next time you make cookies time them carefully and bake only a couple at a time, let them cool on the sheet then test them. By reducing the time for each bake cycle you can figure out exactly how long you need to bake them to get the exact texture that you want. My friend who makes perfect chocolate chip cookies bakes them for whatever and three quarter minutes - she's that fussy.

Other cookie tips (I make fantastic cookies):
Get an oven thermometer and use it. Most ovens are off the temp on the dial a bit.
Get the insulated cookie sheets, the ones of two layers of metal with air between. They will make a huge difference in the texture of your cookies, also much less likely to burn on the bottom.
Use parchment paper to bake on instead of greasing the cookie sheet. Less bottom burning and much easier cleanup.
Always use the best and freshest ingredients you can afford.
Never use hydrogenated oils.

Hope this helps.

David said...

wow ! this is delicious recipe. Thanks for sharing this recipe because chocolate is my favorite dish and this is great blog.............
Gluten Free Recipes

Anonymous said...

I doubt you're going to see this, but I just wanted to say these are delicious! I had some leftoever unsweetened chocolate from another recipe, and this was perfect for it!

I've found my new favourite chocolate cookie. :)

Anonymous said...

Thanks for sharing this recipe! I bake these for my Mom about once a month. She loves them! She keeps them in the freezer and takes one (sometimes two) out each night so she can have a chocolate treat without over-indulging. :)

Anonymous said...

Just baked up some of these. They are delicious. I'm going to freeze them too, and just take out a couple at a time. They are very rich. Satisfies the chocolate craving quite nicely.

Julie Ellis said...

I made these last week for our Thanksgiving meal since some don't like pies or pumpkin. My son-in-law requested them for Christmas! I added white chocolate chips and crushed peanuts.

Abigail McCarthy said...

Thanks! I was looking for this recipe since I lost my baker's box! My 6,7, and 8 year old daughter, niece and nepphew helped. Can't believe I haven't memorized the recipe! We love these and call them chocolate cookie balls

August59 said...

I like the white chocolate chip idea by Julie Ellis. I think I will try chopped walnuts, instead of crushed peanuts.

Curious as to how mixing in say a 1/4 cup of freshly made peanut butter would affect these cookies as well?