March 18, 2008

Double Chocolate Crackle Cookies

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

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.