Very Chocolate Cookies

Very Chocolate Cookies
These cookies are from Clotilde of Chocolate and Zucchini via a post by David Lebovitz.   I’m always drawn to chocolate recipes and the more chocolate-y the better.  This certainly did not disappoint and I particularly like the salt sprinkled on top.  I did need to flatten them out a bit before because because they didn’t seem to spread as well as I thought they should have.   I didn’t bother with two kinds of flour, I just stuck with the all-purpose flour.    And the cacao nibs are a a definite must in this recipe.  I used the chocolate extract in addition to the vanilla.  These were a big hit and I would definitely make them again.

Very Chocolate Cookies

adapted from Chocolate and Zucchini
makes about 48 little cookies

1 cup (140 g) all-purpose flour
¼ cup (25 g) unsweetened Dutch-process cocoa powder
½ teaspoon baking soda
5 ounces (140 g) bittersweet or semisweet chocolate, chopped in chip-sized chunks
¼ cup (30 g) cocoa nibs
½ cup, plus 1 tablespoon (125 g) unsalted butter, at room temperature
½ cup (100 g) (packed) light brown sugar
¼ teaspoon sea salt
1 teaspoon vanilla
1 teaspoon chocolate extract
optional: fleur de sel
Preheat the oven to 350F (180C) and line a baking sheet with parchment paper or silicone baking mat.

1. In a small bowl sift (sifting is optional for me) the flour, cocoa powder and baking soda together.

2. In a clean, dry bowl set over a pan of simmering water (or in a microwave), melt half of the chocolate (2½ oz, 70g), then let cool to room temperature. Mix the other half of the chocolate chunks a bowl with the cocoa nibs.

3. Beat the butter with a standing electric mixer, or by hand, just until smooth. Beat in the sugar, salt and vanilla or chocolate extract.

4. By hand, stir in the melted chocolate, then the flour-cocoa mixture. Then finally the chocolate chunks and nibs.

5. Scoop the dough into rounded teaspoons and place evenly-spaced on the prepared baking sheet. Lightly flatten the cookies. Sprinkle with fleur de sel, if desired. Bake for 10-12 minutes or until the cookies take on a slightly dry sheen to the top. They may feel soft, but don’t worry; they’re firm up just fine when cool.

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