I was recently amazed to discover I can check out cookbooks from the library. It’s sounds quite obvious, but the applicability of it had somehow never occurred to me.
When I told Lacy, she said “Yeah sure, but I’m afraid of spilling all over it in the kitchen.”
“Naw....” I said, imagining my cleanly cooking adventures. I silently pledged even measuring, steady pouring and fastidious use of my plastic cookbook holder.
“You were totally right,” I said post-due date, having returned the recipe for Rich Fudgy Delights smeared with you-know-what. But these babies are worth the mess.
But my coworker said the cookies “had great chocolate flavor and chewy texture!” Via email. With lots of exclamation marks.
“They taste like the Triple Chocolate cookies at Grand Central!” Lacy gushed, pairing cookies with port at my kitchen table. I’ve yet to try Grand Central’s, but funnily enough, The Ultimate Cookie Cookbook reminded me of their recipe. Before making the cookies, I even pulled open both cookbooks to compare the ingredients and instructions for their most decadent, chocolate-thick goods. If it’s any recommendation, the following recipe requires less labor and fewer eggs.
Fudgy Rich Chocolate Delights
Adapted from The Ultimate Cookie Cookbook by Barbara Grunes and Virginia Van Vynckt
These delicious, brownie-like cookies require investing some time. I recommend making the dough the day before you plan on baking and serving them. Store in a bowl and stick saran wrap directly to the dough's surface before popping it in the fridge.
Ingredients
5 oz semisweet or bittersweet chocolate (I did 2.5 oz of each) I love Scharffen Berger, but buy a lot of Ghiradeli too.
1/4 cup (1/2 stick ) unsalted butter, room temp.
1 egg
1 egg white
1/2 cup plus 2 tablespoons sugar
1 tablespoon instant coffee
1 teaspoon vanilla extract
1/3 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup chocolate chips (I did 1/2 white chocolate, 1/2 semisweet chocolate, cutting blocks into very small chunks)
1 cup chopped nuts (I used almonds, though hazelnuts would be amazing)
Preheat oven to 325. Lightly grease a cookie sheet or bust out your Silpat.
Melt chocolate with butter in a microwave or over a double boiler, stirring occasional. Set aside to cool. Ideally, you want it between 80 and 85 degrees, which could take up to 20 minutes.
Beat egg, egg white and sugar on medium to high speed until thick and light, 4-5 minutes say Grunes and Vynckt. I did it for a full 10 minutes. Grand Central prescribes a whopping 14 minutes, but at 2 am on a weeknight I deemed it unnecessary.
Add the instant coffee and vanilla. Slowly stir in the chocolate mixture until blended. In a separate bowl, whisk flour, baking powder and salt. Add to chocolate, but do not overmix. The batter will be loose, but thickens as it stands. Fold in chocolate chips and nuts. Using a tablespoon, scoop out batter. Shape into mounds using 2 spoons. Don’t do what. But if you have a salty palate, do top each mound with a few grains/flakes of finishing salt.
Bake at 325 for 14-16 minutes.
When I told Lacy, she said “Yeah sure, but I’m afraid of spilling all over it in the kitchen.”
“Naw....” I said, imagining my cleanly cooking adventures. I silently pledged even measuring, steady pouring and fastidious use of my plastic cookbook holder.
“You were totally right,” I said post-due date, having returned the recipe for Rich Fudgy Delights smeared with you-know-what. But these babies are worth the mess.
But my coworker said the cookies “had great chocolate flavor and chewy texture!” Via email. With lots of exclamation marks.
“They taste like the Triple Chocolate cookies at Grand Central!” Lacy gushed, pairing cookies with port at my kitchen table. I’ve yet to try Grand Central’s, but funnily enough, The Ultimate Cookie Cookbook reminded me of their recipe. Before making the cookies, I even pulled open both cookbooks to compare the ingredients and instructions for their most decadent, chocolate-thick goods. If it’s any recommendation, the following recipe requires less labor and fewer eggs.
Fudgy Rich Chocolate Delights
Adapted from The Ultimate Cookie Cookbook by Barbara Grunes and Virginia Van Vynckt
These delicious, brownie-like cookies require investing some time. I recommend making the dough the day before you plan on baking and serving them. Store in a bowl and stick saran wrap directly to the dough's surface before popping it in the fridge.
Ingredients
5 oz semisweet or bittersweet chocolate (I did 2.5 oz of each) I love Scharffen Berger, but buy a lot of Ghiradeli too.
1/4 cup (1/2 stick ) unsalted butter, room temp.
1 egg
1 egg white
1/2 cup plus 2 tablespoons sugar
1 tablespoon instant coffee
1 teaspoon vanilla extract
1/3 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup chocolate chips (I did 1/2 white chocolate, 1/2 semisweet chocolate, cutting blocks into very small chunks)
1 cup chopped nuts (I used almonds, though hazelnuts would be amazing)
Preheat oven to 325. Lightly grease a cookie sheet or bust out your Silpat.
Melt chocolate with butter in a microwave or over a double boiler, stirring occasional. Set aside to cool. Ideally, you want it between 80 and 85 degrees, which could take up to 20 minutes.
Beat egg, egg white and sugar on medium to high speed until thick and light, 4-5 minutes say Grunes and Vynckt. I did it for a full 10 minutes. Grand Central prescribes a whopping 14 minutes, but at 2 am on a weeknight I deemed it unnecessary.
Add the instant coffee and vanilla. Slowly stir in the chocolate mixture until blended. In a separate bowl, whisk flour, baking powder and salt. Add to chocolate, but do not overmix. The batter will be loose, but thickens as it stands. Fold in chocolate chips and nuts. Using a tablespoon, scoop out batter. Shape into mounds using 2 spoons. Don’t do what. But if you have a salty palate, do top each mound with a few grains/flakes of finishing salt.
Bake at 325 for 14-16 minutes.
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