This amazing cookie recipe was given to me by my friend, Judy. I met Judy at my first “real job” I had shortly after I graduated college. Judy was pretty much the resident office baker and she brought in desserts like I had never seen or tasted before! I mean, I grew up loving to bake and cook but the treats she brought in soon made me realize there was a whole wide world of baking I had never explored. I’ll never forget the first time I had ganache was in a dessert she had made. I thought it was absolutely divine! From then on I started reading and really digging into baking, beyond basic cookies and brownies.
So, she really inspired me and I have her to partially thank for my love of baking, especially baking with chocolate! This recipe was one of the first I made of hers and I fell in LOVE with it. These cookies are rich and chocolatey, almost like a brownie in cookie form. And they look beautiful too because they form a shiny, delicate shell of sorts on the outside. It’s almost like a brownie, cookie and chocolate truffle all rolled into one! Just scrumptious! Enjoy!
4 oz. Unsweetened Chocolate, finely chopped
3 oz. Bittersweet Chocolate, finely chopped
1/2 c. Semi-Sweet Chocolate Chips
3 T. Unsalted Butter
1/3 c. + 2 T. AP Flour
1 t. Baking Powder
1/2 t. Salt
3 Large Eggs
1 c. White Sugar
1 1/2 t. Pure Vanilla Extract
1 1/4 c. Semi-Sweet Chocolate Chips
Preheat oven to 400 degrees. Line two baking sheets with parchment paper.
In a medium bowl, melt the unsweetened chocolate, bittersweet chocolate, semi-sweet chocolate and butter in a microwave, stirring every 20 seconds until completely smooth. Set aside and let cool.
Whisk together flour, baking powder and salt. Set aside.
In an electric mixer, beat the eggs, sugar and vanilla until light and fluffy, 3-4 minutes. Add the cooled, melted chocolate mixture and combine on low speed. Add flour mixture and continue to beat on low speed until almost combined, about 1 minute. Stir in chocolate chips by hand.
Using a 2-inch scoop, drop onto baking sheets, about 3 inches apart. Bake for 10 minutes, rotating pans and switching racks half way through. Let cool on baking sheets for 2 minutes and then transfer to a wire rack and let cool completely.
Makes 28 cookies.