I thought it appropriate that vanilla cake be followed by chocolate cookies. The tastiest form of opposites. These are pretty much like cookie-shaped brownies, but slightly more dunk-able.
Lots and lots of chocolate is chopped for these goodies. I added some toasted pecans in the mix as well, but that is obviously optional. Some people are less nutty than others.
You don’t have to chop your chocolate too fine because it will all be thrown into a double boiler with your butter to melt down to a nice, smooth consistency. A double boiler is essentially a heat proof bowl placed over a pot of simmering water. The bottom of your bowl shouldn’t touch the water beneath it, and your flame should be turned off once your water is hot to ensure that the chocolate in the bowl doesn’t burn. This is one of the surest ways to melt chocolate without burning it.
Once your chocolate and butter is all melted and smooth and mixed together, take off the heat to cool for a few minutes. Mmm glorious chocolate.
While the chocolate cools, beat your sugar, eggs, and vanilla extract in a bowl with a paddle attachment or hand held mixer until the mixture is smooth. This will be very liquidy. Perfecto. Whisk the chocolate mixture into the egg mixture by hand until combined and there are no more streaks. I especially like the chocolate swirls this creates.
After the chocolate and egg mixture are thoroughly combined, sift your flour, baking powder, and salt into the chocolate mixture. If you don’t have a sifter, whisking your dry ingredients together before works just as well. You just want to break up any flour clumps and aerate everything before mixing it in.
Finally, fold in the reserved chocolate chunks and nuts (if desired). This gives the cookie a little extra body and goodness once baked.
Drop the batter onto greased or parchment-lined cookie sheets in scant 1/4 cup dollops. This batter is veerrryy thin, much like a brownie batter, so it will spread. Give each cookie a little breathing room, about 2 inches apart.
These cookies bake up chewy with bits of melted chocolate chunks and toasted pecan morsels. I would highly recommend liberally dipping it into a glass of milk whilst warm. It’s the little things.
CHOCOLATE-CHOCOLATE CHUNK COOKIES
makes about 16 cookies
recipe adapted from Luscious Chocolate Desserts
11 ounces bittersweet or semisweet chocolate, chopped
3 tablespoons unsalted butter
1/2 cup packed dark brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoons baking powder
pinch of salt
1/2 cup chopped toasted pecans
Preheat oven to 350 degrees. Grease or line two cookie sheets with parchment paper and set aside.
Melt 8 ounces of the chocolate with the butter in a heatproof bowl over a saucepan of simmering water, whisking until smooth. Remove the bowl from the heat and all to cool for a few minutes.
While the chocolate is cooling, beat the sugar, eggs, and vanilla with an electric mixer on medium speed in a large bowl until smooth and well blended. The mixture will be very liquidy. Whisk in the chocolate mixture, then sift in the flour, baking powder, and salt over the mixture and whisk until blended. Stir in the remaining 3 ounces of chopped chocolate and nuts, if using.
Drop the batter, using a scant 1/4 cup for each cookie, about 2 inches apart on the baking sheets. Bake for 10 to 12 minutes, one sheet at a time, rotating the pan halfway through cook time. The tops should look slightly cracked and the surface have a dull sheen.
Cool the cookies on the baking sheets for 5 minutes, and then transfer to a wire rack and allow to cool completely. They may be stored in an airtight container at room temperature for up to 3 days.