This is the best chocolate cookie recipe that I have ever tried. seriously. I can’t even try to describe the great flavor, let alone the great texture. Try to imagine- you take a bite and suddenly there`s a strong chocolate flavor with a slight hint of coffee, then, the texture- the cookie melts in your mouth, like a chocolate mousse. Have you succeed? if not, I urge you to try this recipe!
One thing tough, that did not turned out right is the look. This cookie is supposed to have a shiny coating with cracks, but mine don`t have any, so, maybe you`ll do better than I did.
Yes, I know I have sparkly blue nail polish. I am a teenager, and shocking nail polishes are a part of growing up (Right?), what can I say, it happens to the best of us. (but hey, at least it matches the backgrounds color).
Fudge Drops/ http://www.kingarthurflour.com (Yield: about 26 cookies without chips, 30 cookies with chips.)
8 ounces (225 gr.) bittersweet or semisweet chocolate
3 tablespoons (1 1/2 ounces, 40 gr.) butter
1 cup (7 1/4 ounces, 200 gr.) sugar
3 large eggs
1 teaspoon espresso powder
1 teaspoon vanilla
1 cup (4 1/4 ounces, 120 gr.) King Arthur Unbleached All-Purpose Flour (I used regular AP)
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup (6 ounces, 170 gr.) chocolate chips, optional
In a double boiler, or in the microwave, gently melt together the chocolate and butter. To avoid heating the chocolate too much and possibly burning it, the best method is to heat till the butter is melted and the chocolate has partially melted, then remove from the heat. Stir till all the chocolate melts.
In a separate bowl, beat together the sugar and eggs till they’re thoroughly combined. Add the hot melted chocolate, then stir in the remaining ingredients, including the chocolate chips, if you’re using them. Refrigerate the batter-like dough for 1 hour, to make it easier to handle.
Preheat the oven to 325°F (160 degrees C.). Lightly grease (or line with parchment) two baking sheets, three if you have them.
Drop the cookie dough by tablespoonfuls (about the size of a small ping pong ball) onto the prepared baking sheets. A tablespoon cookie scoop makes this task extremely simple. Leave about 2″ (5 cm.)between the dough balls, as they’ll spread as they bake.
Bake the cookies for 11 to 12 minutes, until their tops are shiny and cracked. They won’t crack until the very end, so keep a close eye on them; when they’re cracked all the way across the top surface, they’re just about done. The point is, you want these baked all the way through, but just barely; additional baking will make them crisp rather than chewy. Remove the cookies from the oven, and top each with a kiss-shaped chocolate, a nonpareil, or a bittersweet chocolate wafer, if desired. Wait 5 minutes, then transfer them to a rack to cool.Naama