In need of an off-the-charts chocolate fix? Look no further folks. This cookie is as chocolaty as can be, thanks to a high ratio of chocolate (and I mean actual chocolate, not cocoa) to flour. With only enough flour to hold the baked cookie together, there's very little to stand in the way of the pure chocolate flavor. And with heaps of additional chocolate chunks stirred into the batter, the cookies emerge from the oven so gooey with chocolate, they're almost too chocolaty. If that's even possible.
Still, I wanted more. While I'm not a huge Oreo cookie fan (I find they have too sweet of a filling), I love the super dark cocoa cookie. Could the chocolate wafer in an Oreo make my cookie even more chocolaty? I stirred in a handful of crushed cookies (sans filling) into the batter before baking.
The result was a turbo charged chocolate cookie. You see, if you were to add pure cocoa to the batter, the cocoa would affect the texture of the cookie, making it too dry and too delicate. Here, the big shards of chocolate wafer stayed intact—jamming dark chocolate flavor into the cookie without ruining the texture. Chocolate fix guaranteed.
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.
- Yield:makes 16 3-inch cookies
- Active time: 30 minutes
- Total time:45 minutes
- 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.