What we really wanted to make today was S’mores Bars, but since I didn’t have the ingredients and neither Fuzz nor I felt like going to the grocery store, we made these simple small batch chocolate cookies.
These come together quickly and involved very few utensils. It’s the unusual technique which gives these cookies their interesting texture. They are perfectly shaped and don’t spread much at all. They appear crispy, but when you bite into them they are soft and fudge-like. Below is my adaptation of the original version which is from the book Cookies by the Dozen. Next time I make them, I might try throwing in 2 teaspoons or of unsweetened cocoa powder; which is not to say that they weren’t extremely chocolaty because they were. I just think a tiny bit more wouldn’t hurt.
UPDATE: I scooped some dough rounds, put them on a lined tray and chilled them for a day. The dough firmed up and became almost solid, but still pliable. I took a dough scoop, cut it in half (tore it, really), then buried a Dove dark chocolate in the middle and covered it in dough. I baked the cookies as directed and the results were great! A chocolate filled chocolate cookie. The Dove bar hardens up after it sits around for a day so you get a chocolate chunk filled cookie, but it was still very good. I think a truffle or Nestle Treasure or Choxie candy from Target would go well in the middle.
One Dozen Chocolate Doubleheaders
3 tablespoons all purpose flour
1/8 teaspoon baking powder
1/8 teaspoon salt
2 tablespoons unsalted butter
3 ounces semi-sweet chocolate (or ½ cup semi-sweet chocolate chips)
1 ounce unsweetened chocolate, chopped
1/3 cup brown sugar
2 tablespoon granulated sugar
1 large egg, separated
1 teaspoon vanilla
1/4 cup chopped, toasted pecans or walnuts
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
Combine flour, baking powder and salt in a small bowl; set aside.
In a microwave-safe bowl, combine butter and both chocolates. Microwave on high for 1 ½ minutes, stopping to stir every 30 seconds. Set aside.
In a medium size mixing bowl, beat both sugars and egg white with high speed of electric mixer. Beat for about 1 minute. Beat in vanilla, melted chocolate mixture and egg yolk. By hand, stir in flour mixture until all flour is incorporated. Stir in nuts.
Drop batter by rounded tablespoonfuls onto parchment lined cookie sheet. Bake fo r 9 minutes, turning cookie sheet halfway through for even baking. The cookies will NOT look done, although they will be. Let them cool for about 10 minute on the cookie sheet.