Saturday, November 7, 2009
These cookies are a total chocolate overload! Deep, dark, fudgy, intense & very rich. There is a LOT of chocolate in these cookies. They are wonderful and easy to make. They are best when taken out of the oven slightly underdone. They are still good when thoroughly baked but when slightly underdone, they are much more gooey and almost fudge like in texture. Like always, I made a double recipe and it called for 24 ozs of bittersweet chocolate (TWENTY FOUR ounces! Yikes) AND 8 ounces of unsweetend chocolate. And the thing is, all that chocolate did not even amount to a lot of cookies. But I did make bigger scoops onto the cookie sheet than the recipe called for. I used my very large ice-cream scoop. Since the cookies did not spread that much, the cookies weren't huge - probably 3 inches across. The dough, after sitting awhile, becomes very stiff and kind of difficult to scoop out. I guess that's why the cookies hold their shape so well during baking. So after you melt the unsweetened and the bittersweet chocolate to add to the dough, you also add the 6 tablespoons of cocoa powder (remember, double recipe) and THEN you need to add SIX cups of semi sweet chocolate chips! Yowza!! I can't get over it! These are intense and if you know someone who is crazy about dark chocolate, then you must make these cookies for them. In fact, these are so dark in flavor, that I actually added a few more tablespoons of sugar to sweeten them a bit but I'm sure that most folks wouldn't bother. I have made other recipes in the past that were similar but I think these might be the best. There is no doubt, they are fairly expensive to make because of all the chocolate but they are worth it. They would make a lovely gift for someone who was a chocolate fanatic!
This is another recipe out of my Chocolate Chocolate cookbook by Lisa Yockelson.
Chocolate Savannahs, Remodeled
ChocolateChocolate, Lisa Yockelson
1/3 cup cake flour
1/3 cup AP flour
3 T unsweetened alkalized cocoa powder
1/2 t baking powder
1/8 t salt
1 1/3 cups plus 2 T superfine sugar
4 large eggs
1 large egg yolk
10 T (1 stick plus 2 T) unsalted butter, melted and cooled to tepid
12 oz bittersweet chocolate, melted and cooled to tepid
4 oz unsweetened chocolate, melted and cooled to tepid
2 tablespoons vanilla extract
3 cups semi sweet chocolate chips
Preheat the oven to 325 F. Line cookie sheet with parchment paper
In a large mixing bowl, beat the sugar, eggs and egg yolk on medium speed for 1 minute (longer if you are whisking by hand. Add the vanilla, melted butter and chocolates and continue beating for another 1-2 minutes, until thoroughly combined.
Combine the flours, cocoa powder, salt and baking powder and sift them into the melted chocolate/egg mixture. Blend in completely. Fold in the chocolate chips. Set the dough side for at least 5 minutes.
Scoop 2 tablespoon rounds of cookie dough onto the prepared cookie sheet, 2 inches apart
(I thought for sure they would spread into one another, but they don't spread much at all)
Bake for 10-12 minutes- just until barely set. (I felt the very edge of the cookie. If it was slightly hardened and kept it's shape, I called them done even though the middle still looked underdone.) The baked cookies will no longer look wet on top but will still be somewhat soft. Let them cool on the sheet for 3-4 minutes and then slide the parchment paper onto a cooling rack and let them completely cool.