In need of an off-the-charts chocolate fix? Look no further folks. This cookie is as chocolaty as can be.
Notes: I used Oreo cookies with the filling scraped out, but Nabisco Famous Wafers are my first choice. Instead of folding in all of the remaining chopped chocolate, you can set aside some of it to press into the tops of the dough balls just before baking.
About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), and available at Barnes & Noble, IndieBound, Powell's, The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and Let Them Eat Cake columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore.
Double Dark Chocolate Cookies
About This Recipe
|Yield:||makes 16 3-inch cookies|
|Active time:||30 minutes|
|Total time:||45 minutes|
|Special equipment:||bowl, baking sheet|
|This recipe appears in:||Chocoholic: Double Dark Chocolate Cookies|
- 15 ounces bittersweet chocolate, rough chopped, divided
- 4 tablespoons (2 ounces) unsalted butter, very soft
- 3/4 cup (5 1/4 ounces) granulated sugar
- 1/4 teaspoon salt
- 2 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup (3 3/4 ounces) all purpose flour
- 1/2 teaspoon baking powder
- 24 chocolate wafer cookies (see note), broken into pieces
- 1/3 cup lightly toasted hazelnuts, chopped (optional)
Adjust racks to upper and lower middle position and preheat oven to 375°F. Melt 8 ounces of the chocolate in a medium bowl over a pan of barely simmering water. Let cool slightly.
Line 2 baking sheets with parchment paper. Whisk butter, sugar, and salt in a large bowl until combined. Whisk in eggs and vanilla. Whisk in chocolate until combined and glossy.
Stir flour and baking powder in a small bowl then stir into chocolate mixture until combined. Stir in remaining 7 ounces of chocolate, chocolate wafer cookies (see note), and hazelnuts (if using). Chill until firm enough to scoop, about 15 minutes.
Using a 1/3 cup scoop, portion dough onto pans, spacing at least 2 inches apart. Bake until cookies are puffed, cracked, and almost set (centers may still look underdone), 12 to 15 minutes. Let cookies cool on pan for 1 minute, then slide cookies (with paper) onto wire rack to cool.