Saturday, June 14, 2008

Intense Chocolate Fudge Cookies


If a cookie is going to have a chocolate dough, it must have melted chocolate in the dough not cocoa powder! Well the chocolate marble chunk cookies I made with cocoa powder were good but maybe because the cookie was half chocolate dough, half regular cookie dough. I realized yesterday when I was reaching to use the cocoa powder, that I rarely ever use it. But now I'm also remembering the chocolate cake that I made that used only cocoa powder and how amazing that was.


I made these quite a while ago actually when I had this intense chocolate craving - and they definitely satisfy a chocolate craving and a half. I found them to be really sweet, with a fudgey middle and brownie-like edges. Tish Boyle (the author) suggests that you take the cookies out when the centers are not completely set, to get that fudgey middle - but personally I think I'd be happier cooking them a bit longer for a more brownie like texture. I substituted some of the bittersweet chocolate for semisweet which I'm sure accounted for the cookies being too sweet. You could probably even reduce the amount of sugar a bit.


I still really want to try out Martha's outrageous chocolate cookies. And I really want to try out this style of super chocolate cookie with espresso, like this one.

Other delicious chocolate things I've made:
Dulce de Leche Brownies
Peanut Butter Chocolate Chip Scones
Chocolate Orbit Cake
Chocolate Pots de Crème

Intense Chocolate Fudge Cookies (aka Chocolate Chocolate Chip Cookies*)
Adapted from The Good Cookie

Makes about 36 cookies

1/4 cup all purpose flour
1/4 tsp baking powder
14 oz bittersweet chocolate, chopped
2 tbsp unsalted butter
2 large eggs, at room temperature
1 cup firmly packed light brown sugar
1 tsp vanilla extract
3/4 cup coarsely chopped walnuts

1. In a small bowl, whisk together the flour and baking powder.

2. Chop 6 ounces of chocolate into pieces between 1/4 and 1/2 inch squares; set aside.

3. Coarsely chop the remaining 8 ounces chocolate and place in the top of a double boiler with the butter. Melt the chocolate and butter over barely simmering water, stirring occasionally. Remove the pan from the heat; separate the top of the pan from the bottom and let the chocolate mixture cool for 10 minutes.

4. In the bowl of an electric mixer, using the whisk attachment, beat the eggs, brown sugar, and vanilla extract at high speed until doubled in volume, about 3 minutes. At low speed, blend in the melted chocolate mixture. Add the dry ingredients and mix just until combined. Using a wooden spoon or spatula, stir in the reserved chopped chocolate and the walnuts; the dough will be thin. Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or up to 24 hours).

5. Preheat the oven to 350F. Prepare two baking sheets with parchment or Silpat mats.

6. Drop the chilled dough by rounded tablespoons, 2 inches apart, onto the baking sheets. Moisten your palm to prevent sticking, and flatten each mound of dough slightly. Bake the cookies, two sheets at a time, for 9 to 11 minutes, until the cookie appear set; switch the position of the baking sheets halfway through baking. Do not overbake, or the cookies will be dry; the centers should not be completely set. Cool the cookies on the baking sheets for 10 minutes, then transfer them to wire racks to cool completely.

37 comments:

Sara said...

mmm, these look SO GOOD!

Erin said...

These look delicious! I'll definitely have to keep these in mind next time I want something really chocolaty!

VeggieGirl said...

Those cookies look intensely delicious (sorry for the bad pun, I couldn't help it, haha) - I'd welcome a sugar-high from those cookies anytime!! :0)

Ricki said...

I can't believe how good these look!!

Kevin said...

Those cookies look so good!!

Hannah said...

Those cookies look killer! Man, now I'm craving chocolate for some strange reason... ;)

Grace said...

yes, i'd say "intense" is a good descriptor of these gorgeous cookies. they're not for those who can't handle their chocolate, but fortunately, i've built up a tolerance and can consume as much as i want. :)

Amanda said...

Anything with 14 ounces of bittersweet chocolate is good to me!

giz said...

These totally look intense and a perfect bribe for my niece and nephew to pull the weeds in the back yard. I'm sure it'll work.

kickpleat said...

wow. these cookies look perfect: dense, chewy and crackly! me want now!

Sarena Shasteen said...

Uh oh, I am going to have to make these! My guys will love them!

Helene said...

My kids would devour them. Yum.

Jules Someone said...

I love when I realized that I own the cookbook in question! I'm going to be making these soon!

Holler said...

How delicious Ashley. You are making me drool :)'''

torontoladybaker said...

inspired by your post, made these on Saturday to take to a concert - gone within moments. huge hit! (but then, when the recipe calls for 14 oz of chocolate, it can hardly go wrong...)

kickpleat said...

hey lady, i left you a response on my blog about falafels but maybe you don't check back, so i'm reposting it here:

go to nuba! they have the BEST falafels in vancouver. there's one on west hastings across from dressew and one on davie street too. yum!!

LisaRene said...

These cookies are like a version of "flourless chocolate cake", they are mostly chocolate, eggs and sugar with such a tiny bit of flour. I imagine they are real decadent! They look like a brownie with that desirable "brownie crust".

I'm with you and prefer a not-very-sweet cookie, hence our love of shortbread :) I made the famous World Piece Cookies last week and found them overly sweet (to my taste) as well. We both cook and bake in such a healthy, low-fat, low-sugar manner that our taste-buds have really changed.

These do look good and the photos are excellent!

Johanna said...

I really want to try one right now! They look so delicious. I feel a bit like you about real chocolate rather than cocoa but then I have had a few good experiences of cocoa (such as my choc honey muffins) that make me think I shouldn't neglect cocoa altogether. Will be bookmarking this recipe!

Parker said...

Those look amazing. Great pictures, they certainly make me crave chocolate fudge.

Priscilla said...

Yummy! I am going to make these today...thanks for the recipe!

Jaime said...

i still prefer regular cookie dough with chocolate chunks, but these cookies look scrumptious!

destinyskitchen said...

I like your name for the cookies much better!

Deborah said...

These sound like they would be the perfect cookie to satisfy a chocolate craving! I love the sound of the brownie consistency, too.

ovenhaven said...

I think your name for the cookies describe them most aptly. These look like brownies disguising themselves as cookies! *droooooools*

dessertobsessed said...

those do look intensely chocolate! delicious!

linda said...

They look too good ;) Yummy!

jennifer said...

those cookies look amazing!

The Cooking Ninja said...

OMG! This looks outrageously sinful. :)

eatandbehappy said...

These look amazing! I've now officially got a craving for chocolate.

Grant Hawkins said...

Fan-freaking-tastic!
I just made these babies and ate da biznatch outta em.

They can be pretty gooey, so I suggest eating them warm with a schlop of coffee ice crem de la crem.

Anonymous said...

im in the middle of making these and i'd like to warn people: if you dont have a double boiler, and you decide (like i did) to look at the instructions on the box to melt the chocolate, it definitely works but its going to thicken REALLY quickly - i dont need to stick this in the fridge at all, im struggling to mix the walnuts and chocolate pieces in! it definitely resembles brownie dough!

A said...

i just made these cookies and placed chilled dough but my cookie totally melted and expanded and turned into a choclaty river sob sob :( tried again and the same thing happened....plz help really want to make these

eatme_delicious said...

A: Oh no that really sucks. :( I'm not sure why they didn't stay together, assuming you followed the recipe exactly. I'm sorry I wish I could help! Maybe try these double dark chocolate cherry cookies instead? http://www.eatmedelicious.com/2009/09/double-dark-chocolate-cherry-cookies.html

A said...

u r so sweet to suggest another recipe... i'll definitely try as soon as i get some time for my daughters :) do u think it was because of the chocolate maybe it was not the right type and maybe using choc chips instead would have been a better option so that all the choc doesn't melt.. as the flour was so little???? the thing is the pictures are so amazing i still want to try again. anyways thanx a million...

Rene said...

ok - I have to say, these are the most delicious cookies I have ever made!!! Rich, chewy and addictive. I read a previous comment about how one cook said her cookies were runny (and since I have the same kind of luck), I added 1/4 cup more flour than the recipe called for ............ and they were perfect!!! I think the key to making these cookies is the temperature of the dough when you put it in the oven. I prepared mine and put them back in the refrigerator for 10 minutes before adding them to the oven.

I LOVE this website - Thanks!!!

eatme_delicious said...

Rene: I'm so happy to hear you loved these so much. :)

Anonymous said...

1/4 cup flour is the downfall to these cookies.

1 and 1/4 cups of flour is what you need. otherwise the cookies will not rise and turn into a chocolate disaster.