March 18, 2008
Double Chocolate Crackle Cookies
Ingredients:
4 oz semisweet chocolate chips PLUS 6 oz semisweet chocolate chips
1/3 cup all-purpose flour
1/3 cup dark brown sugar
2 tablespoons butter
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
1 egg
Directions
Preheat oven to 350. Line with parchment paper, use a Silpat or grease one cookie sheet. In a small pot, melt together 4 oz chocolate and butter, mix until smooth. Allow to cool slightly. In a large bowl, beat together egg, brown sugar, and vanilla on high speed until light and fluffy. Beat in melted chocolate. Mix in dry ingredients until just combined. Stir in the remaining chocolate chips. Drop 12 tablespoons of dough evenly placed about 1 1/2 inches apart onto the lined cookie sheet. Bake, until cookies are crackly, about 12 minutes. The cookies should still be soft. Do not over bake. Cool on sheets until about 95% cool then carefully transfer the cookies to racks to cool completely.
Yield: One dozen cookies
These are possibly the most chocolatey chocolate chip cookies I have ever made. Even the most die hard chocolate lover will be satisfied. They have a glossy finish, a slightly chewy center and a ton of chocolate chips. The crinkles and the finsh come from the melted chocolate, just like in some brownie recipes. In fact, I modified one of my brownie recipes to create this cookie, if that give you some idea of the texture and flavor.Just be sure not to over bake and to store them in an airtight container or they will dry out and the texture will be effected.
4 oz semisweet chocolate chips PLUS 6 oz semisweet chocolate chips
1/3 cup all-purpose flour
1/3 cup dark brown sugar
2 tablespoons butter
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
1 egg
Directions
Preheat oven to 350. Line with parchment paper, use a Silpat or grease one cookie sheet. In a small pot, melt together 4 oz chocolate and butter, mix until smooth. Allow to cool slightly. In a large bowl, beat together egg, brown sugar, and vanilla on high speed until light and fluffy. Beat in melted chocolate. Mix in dry ingredients until just combined. Stir in the remaining chocolate chips. Drop 12 tablespoons of dough evenly placed about 1 1/2 inches apart onto the lined cookie sheet. Bake, until cookies are crackly, about 12 minutes. The cookies should still be soft. Do not over bake. Cool on sheets until about 95% cool then carefully transfer the cookies to racks to cool completely.
Yield: One dozen cookies
My thoughts:
These are possibly the most chocolatey chocolate chip cookies I have ever made. Even the most die hard chocolate lover will be satisfied. They have a glossy finish, a slightly chewy center and a ton of chocolate chips. The crinkles and the finsh come from the melted chocolate, just like in some brownie recipes. In fact, I modified one of my brownie recipes to create this cookie, if that give you some idea of the texture and flavor.Just be sure not to over bake and to store them in an airtight container or they will dry out and the texture will be effected.
14 Comments:
These looks delicious! The chocolaty the better!
If you're going to eat something chocolate, it should be very chocolate!
This cookie qualifies.
yum! looks amazing!
Yum, these look delicious!
I love your blog all of the pictures and recipes look so enticing! I am going to make sure I come back soon!
What a deliciously looking cookie!
I would love to keep a box of these in my office to cater to my sweet tooth!:) they look fabulous!
The more chocolate the better, these look awesome!
I will have to make these soon, and they have such little butter~ :) looks good. Love your egg pic, btw :).
Happy Easter!
Sophie
Flour Arrangements
I'll definitely be trying these.
This may be a dumb question, but I was just curious why the notation is 2oz. or 6oz. in a recipe instead of, say, 1/4 cup or 3/4 cup. I've seen this before and this just reminded me to ask. :) Ounces is a weight measurement and cups are volume, right? So are we meant to weigh out the chocolate? I've always wondered.
And these look fantastic. Your photos are always brilliant.
Hey Anon: First, thanks for the compliments! Second, I generally do weigh chocolate when I use it to get an accurate measurement.
When you are measuring chips, the amount that fits into a measuring cup is sometimes different depending on what measuring cup you have or the size of the chip. For example, my rounded 1/4 cup measuring cup holds more chips (by weight) than my more squared off 1/4 cup measuring cup which can effect the end result, especially in a recipe like this where the yield is so low.
Also, the chips I used came in a 10 oz bag so I just divided the chips using 10 oz as my base number, I didn't want to open a second bag just for a few chips or have just a couple leftover.
In most of the world all measurements (like for flour, butter etc) are done in weights not volume. It is actually a more accurate all around way to measure, just not a very common on in the US.
Great! Thanks! Now I know. Keep up the awesome work.
-Dawn (anonymous) :)
nice recipe!! They were light and delicious!
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