serious cookies for serious people, seriouslyApril 21, 2010
The other day we were hit with a serious chocolate craving. I’m talking capital “S” Serious. Chew-your-own-face-off serious. So serious that serious recipe consideration would be needed. This wouldn’t be satisfied by any half-assed wannabe somewhat thinking about chocolate recipe. We needed something overwhelmingly chocolate. The chocolatelyest chocolate cookie that could be found, no holds barred.
I think the results were successful. These cookies are deeply, darkly chocolate. They’re a little crisp around the edges, but have a fudgy, chewy interior. I used one of my new favorite ingredients, Bensdorp Dutch-Process Cocoa. Between the Dutch-processing and the full-fat, it gives it a darker, more chocolate flavor, with a beautiful mouthfeel (you can use regular non-Dutched cocoa, but you’ll lose some of the extreme chocolate flavor). Next, chocolate chunks were added. If you stole a cookie moments after they came out of the oven (not that we would ever do that), then the chunks were hot pockets of molten chocolate goo. If you waited until they were fully cooled (of course we did), then you’d chomp into a big nugget of pure chocolate. I also added toffee pieces to give a little more depth of flavor, and the ones on the bottom of the cookies were a little caramelized and crunchy. Yum.
Altogether, an exquisite cookie, and just what was needed to chase away the chocolate fiend that had taken up temporary residence. Another benefit is that since the recipe made so many (5 dozen) we were able to send samples to both workplaces, avoiding potential rioting. I knew I had a good thing when one of my coworkers, who normally doesn’t praise beyond ‘good cookies, thanks,’ stopped at my desk, and tried to tell me how much she liked them, but wasn’t able to finish her sentences due to the groaning and twitching and eye rolling (all in a good way) that accompanied each bite. Seriously. You’ve been warned.
DOUBLE CHOCOLATE TOFFEE CHEWS
1 1/2 cups sugar
1 cup (2 sticks) butter, room temperature
1 tablespoon vanilla extract
2 cups all-purpose flour
3/4 cup dutch-processed cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 ‘heavy’ cups semisweet chunks
1 bag (8 oz.) toffee pieces (such as Heath)
- Heat oven to 350F, and line two baking sheets with parchment.
- Cream together sugar and butter until light and fluffy.
- Add eggs one at a time, beating thoroughly between each one. Add vanilla with last egg and mix until well combined.
- In a separate bowl, blend together flour, cocoa, salt, and baking soda.
- SLOWLY add dry to wet, one cup at a time, until fully combined. SLOWLY. Dough will be super thick, this is normal.
- Mix in chunks and toffee bits.
- Place 1-inch balls of dough on baking sheets (if you’ve got one, a small cookie scoop is perfect for this).
- Bake for 11 minutes. They won’t look quite done, but that’s ok. Leave the cookies on the pan for 10 minutes or so (I left them until the timer went off for the next batch), then move to rack to finish cooling.