Today’s cookie is another example of how beating the eggs can make a shiny cookie; and it’s also representative of just how much chocolate you can shove into one cookie! I wasn’t sure this recipe would work, but it did. In fact, I liked the recipe so much I named it after an REM song.
Just make sure you chill the batter (or let it cool), otherwise it will be too thin to scoop up into balls. Note: For maximum shininess — do not chill, but rather let the batter cool at room temperature for as long as it takes to thicken. Chilling the dough takes away some of the shine.
Use the Best Chocolate!
Since these cookies are mostly chocolate, I recommend using the best. If you live near me, check H.E.B. because they are having a blow-out sale on Scharffen Berger and selling 6 oz blocks for $2.50. Come to think of it, I’m mad at myself for not just buying them all up yesterday.
Melting Chocolate in Double Boiler
Back when I first made these cookies I was on a melting-chocolate-in-a-double-boiler kick. The double boiler is still a great way to melt chocolate, but so is the microwave. Melt the chocolate however you like, just do it gently and don’t burn it.
UPDATE: I STILL use the microwave and it’s just as good — just be careful with the settings. You can also toast your walnuts in the microwave, but again — you have to play with the settings. I generally use 50% power for about a minute and a half. Sometimes I stop halfway through to shuffle the nuts around.
And now for those cookies!
Shiny Happy Chocolate Cookies
- 1/4 cup sifted all-purpose flour 1 oz
- 1/4 tsp. baking powder
- 1/4 teaspoon salt
- 8 oz chopped semi-sweet chocolate 62%
- 4 tablespoons unsalted butter
- 2 large eggs
- 2 packed tablespoons brown sugar
- 1/2 cup granulated sugar
- 1/4 teaspoon vanilla extract
- 1 1/2 cups chocolate chips
- 2/3 cup walnuts or pecans chopped and toasted (optional)
- Mix together the flour, baking powder and salt; set aside.
- In a metal bowl set over a saucepan of barely simmering water, melt chocolate with butter. Cool slightly (about 3 minutes). If you melt the chocolate over barely simmering water, it shouldn’t be too hot in the first place.
- Beat eggs and sugar in a mixing bowl using high speed of an electric mixer for 2-3 minutes. Beat the melted chocolate mixture into the egg mixture. Beat in the vanilla. Add the flour mixture and stir it gently into the batter. Make sure the batter is cool, then add the chocolate chips and walnuts.
- Chill dough for at least one hour.
- Preheat oven to 375 degrees F. Line two cookie sheets with parchment paper. I used an insulated cookie sheet.
- Scoop up rounded tablespoons of dough and set dough balls on parchment paper spacing about 2 ½ inches apart. Bake for 11-13 minutes. Let cookies cool on sheet for about 3 minutes, then transfer to a wire rack to cool.
- Note sure of yield, but I’ll estimate 20.