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Double Chocolate Cookies

by on February 22, 2008 · 15 comments

Today’s first recipe was inspired by Jennifer, who baked and photographed Martha Stewart’s Outrageous Chocolate Cookies. Since I’m the only one in this house who eats rich chocolate cookies and since I’m still trying to get rid of Hillary’s, I figured I’d try a small batch version with a few changes.

My change, aside from cutting the recipe in half, was to incorporate high quality flavored chocolate. Since it was a small batch, I could afford to pick out a couple of more expensive bars. Our grocery store has a huge selection of high end chocolate and it was hard to choose between Mayan, a ginger spiked chocolate bar, espresso bean, toffee chunk bar or chili. In the end, I took the conservative route and used a Lindt Bittersweet Hazelnut. Point is, you can have fun using various chocolates.

Even I’d already seen two pictures, these were better and more interesting than expected. The cookies have a shiny, flakey, light crust and a rich and chocolaty center. The hazelnut flavor really came through, and now I’m really looking forward to trying some of the other bars.

chocolate cookie

Small Batch Outrageous Chocolate Cookies

2 ounces semisweet chocolate, chopped (Ghirardelli “Extra” Bittersweet 70%)
1 tablespoons unsalted butter
1/3 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 large egg
1/4 cup plus 2 tablespoons packed light-brown sugar
1/2 teaspoon vanilla extract
6 ounces flavored dark or bittersweet chocolate bar, cut into chunks (Lindt Bittersweet Hazelnut)

Preheat oven to 350 degrees. Heat chopped bittersweet chocolate and butter in a microwave-safe bowl in 20-second increments, stirring in between, until almost melted; do not overheat.

In another bowl, stir together flour, baking powder, and salt.

In a medium (2 quart) mixing bowl, beat egg, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Add flour mixture and stir until combined. Stir cut up chocolate bar.

Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.

Makes 10

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Published on February 22, 2008

{ 15 comments… read them below or add one }

Jennifer February 22, 2008 at 1:30 pm

Hazelnut Lindt chocolate?!? I already like your version better. ;-)

Lisa Ernst February 22, 2008 at 2:18 pm

Amazing! I was going to send you a link to these cookies today, but you beat me to it. I can’t wait to make these.

Judy February 22, 2008 at 2:53 pm

I don’t know if my poor, old diabetic body could handle these, but they sure look and sound delicious. I like the idea of using the specialty chocolates, too.
BTW, I just received notice I’m a finalist in the Betty Crocker cookie contest. This is just my 2nd win since I’ve been entering contests, but I hope I’m on a roll. Thanks for your previous encouragements, and I hope you’ll consider voting for my recipe when it’s posted online in March.

Stephanie February 22, 2008 at 3:47 pm

This sounds delicious! Can’t wait to try them! :-)

Also, congratulations Judy! That’s fantastic!

Anna February 22, 2008 at 5:28 pm

Congratulations Judy!!!!!!!!!!!!!!!!!!!!

Jennifer, I’ve really taken a liking to Lindt, as of late. The bittersweet hazelnut bar added so much flavor. I just loved these.

Lisa, isn’t it strange how that happens?

Judy,these cookies are actually less sugary than others. If you like it, you could use sugar free chocolate. If you did that, the whole recipe would only have 6 tablespoons of sugar. You could go one step further and try Splenda Brown Sugar Blend.

Oh, and congratulaions AGAIN. I am so happy for you. Lindsey, who posts here sometimes, won an honorable mention in that contest. She went on to win $100,000 in Southern Living and even more $$ in other contests. So keep up the good work.

Hi Stephanie, let us know what you think if you try the cookies.

Alicia February 22, 2008 at 5:59 pm

Ooh, I made these cookies last weekend after I saw them at Bake or Break. I only made a half batch also, but they disappeared before I could take a picture!

I really loved the shiny crust, so they’ll probably make a repeat performance soon.

Claudia February 22, 2008 at 8:48 pm

I made these this afternoon and I liked them very much (so did the family!). So glad it only made 12 small cookies, because they are going fast!

I used Ghiradelli 60% bittersweet chocolate for dough and Ghiradelli Intense Dark Toffee Interlude for the chunks (only used one 3.5 oz. bar and it was plenty rich enough!). Yummy!

Thanks for sharing all your recipes!

Carissa February 23, 2008 at 8:08 am

I saw these On Martha’s website back in December and made them for our group that went Christmas caroling from my Church. They went fast, even among the guys who generally go for the oatmeal-type cookies. Mmmn! So rich, chocolatey, and moist! They were delicious!

I also added chopped walnuts to try something different (I grew up without nuts in my cookies, so am only just starting to see how much I like them).

Lovely cookies.

Totallyscrappy February 23, 2008 at 1:13 pm

Pretty!

Muffy February 24, 2008 at 1:55 am

PERFECT!!! Bittersweet chocolate, with hazelnuts, too; and a small batch. These were thought up just for me.

lourdes February 25, 2008 at 9:45 am

Hi! I tried these cookies yesterday and they’re fabulous. I used the Nestle premier bittersweet baking bar, and the Hersheys dark chocolate with raspberry and macadamia nuts. I also used the Enyrg-x egg substitute and it worked well.

disha February 27, 2008 at 8:58 pm

Hey
I kind of surfed my way to your blog a couple of days ago. I tried these cookies…they are yummy but seem to spread too much..they dont look at all like yours! I did add a little less chocolate chunks..I dont see any reason why that should be a problem!
Any ideas?

Anna February 28, 2008 at 8:24 am

Hi Disha,

Thanks for the comment. This cookie is packed with chocolate. In fact, there’s almost as much straight chocolate as dough. Your using less chocolate is probably what caused the spreading. If you try it again, you might want to do the following.

#1. Use all the chocolate ;).
#2. Add an extra 2 teaspoons flour
#3. Make sure you really pack in that brown sugar
#4. Try chilling the dough before baking
#5. Make sure you really beat the heck out of the egg/sugar mixture.

Hope these tips help! Maybe you could test with some cheap chocolate.

Another thing that I suspect MIGHT help is instead is

#6. Instead of using 2 oz chopped semi-sweet for the 2 ounces semi-sweet chocolate, use 1/3 cup Ghirardelli Bittersweet Chocolate Chips.

I’ve noticed that in some cookies, melted chocolate chips give the cookies better structure than melted chocolate. So you could use the chocolate chips in the melted part, then use your fancy high end chocolate for the chunks.

AmyS March 3, 2008 at 7:50 am

I’ve made these twice now, and they are delicious! But when I make the dough as described, the result looks a lot more like cake batter than cookie dough. Is it supposed to look like that? I’ve ended up adding quite a bit more flour before baking; one cup or more! Is the dough really supposed to be runny like cake batter? :(

Anna March 3, 2008 at 8:40 am

Hi Amy,

When I made them, the dough was not runny like cake batter, but it was thinner than your average cookie dough. I’m not sure exactly what’s going on, but it may have something to do with type of ingredients you are using. That’s all I can think of.

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