For Christmas I bought myself a present of the new Alice Medrich cookie book, Chewy Gooey Crispy Crunchy Melt-In-Your-Mouth Cookies. The book has been delightful to read and is helpfully divided into chapters by cookie texture. With the baking overload that happens around Christmas, I haven’t been in the mood to try it out until now. Today, I tried the Bittersweet Decadence Cookies from the “Chunky” chapter. These were unusual cookies in that there was a mere 1/4 cup of flour and 2 T of butter in the entire recipe. The cookie seems to be a lot of chocolate and nuts held together by a couple of eggs. Really, they’re a lot more like brownies in cookie form than a traditional cookie. The batter is also put together in an unusual way. The chocolate and butter are melted together (so far, pretty standard) but then the eggs, sugar and vanilla are stirred over simmering water until warmed up. This warm egg mixture is then stirred into the chocolate and the dry ingredients as well as large chocolate chunks and pecan or walnut halves are added. Spoonfuls of dough are dropped on cookie sheet (quickly, so that the batter doesn’t stiffen too much) and baked. The resulting cookies are shiny and wonderfully rich and gooey with large chunks of chocolate and nuts and are definitely worth repeating.
Bittersweet Decadence Cookies
from Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich
1/4 cup unbleached all-purpose flour
1/4 tsp. baking powder
1/8 tsp. salt
8 ounces bittersweet chocolate (up to 60% cacao), chopped
2 T. unsalted butter
2 large eggs
1/2 cup sugar
1 tsp vanilla
6 ounces semisweet or bittersweet chocolate, chopped into large chunks
2 cups walnut or pecan halves
1. Line two cookie sheets with parchment paper and preheat the oven to 350°F.
2. Combine the flour, baking powder and salt in a small bowl and whisk together.
3. Place the 8 ounces of chocolate and the butter in a heatproof bowl directly in a wide skillet of barely simmering watr. Stir frequently just until melted and smooth. Remove the chocolate from the skillet and set aside.
4. In another heatproof bowl, whisk the eggs, sugar and vanilla together. Set the bowl in the skillet and stir until the mixture is lukewarm. Stir the egg mixture into the still-warm (not hot) chocolate mixture. Stir in the flour mixture, then the chocolate chunks and nuts.
5. Working quickly (the dough sets up fast), scoop slightly rounded tablespoons of batter onto the lined cookie sheets about 1 1/2 inches apart. Bake for 12-14 minutes, until the surface of the cookie looks dry and set and the centers are still gooey. Rotate the sheets halfway through for even baking.
6. Set he pans on racks to cool. Let the cookies cool completely before storing.
Makes about 30 cookies.