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August 28, 2007 / Tony

Double Chocolate Cookies

I made some decent cookies over the weekend.  Here’s the recipe: 

Double Chocolate Cookies, from Baking with Julia

1/2 cup or 2.4 oz all-purpose flour

1/2 tsp baking powder

1/2 tsp salt

12 oz bittersweet chocolate, cut into larger-than-chip-size chunks

4 oz (1 stick) unsalted butter

4 oz unsweetened chocolate, coarsely chopped

4 large eggs, at room temperature

1 1/2 cups sugar

1 1/2 Tbl instant coffee powder

2 tsp pure vanilla extract

Whisk together the flour, baking powder, and salt and set aside until needed.  Divide the bittersweet chocolate in half and set half aside.

Place the butter, 1/2 the bittersweet chocolate, and the unsweetened chocolate in the top of a double boiler.  Heat the mixture, stirring occasionally, until the butter and chocolates are melted and smooth.  Remove from the heat.

Meanwhile, put the eggs, sugar, coffee, and vanilla in the bowl of a mixer fitted with the whisk attachment and beat at high speed for about 10 minutes, until the mixture is very thick and forms a slowly dissolving ribbong when the whisk is lifted and the mixture is allowed to drizzle back into the bowl.

With the mixer on low speed, very gradually add the warm butter-chocolate mixture.  Scrape down the sides of  the bowl and work your rubber spatula around the bottom of the bowl, then continue to mix just until the chocolate is thoroughly incorporated.  Add the dry ingredients and the remaining bittersweet chocolate chunks and mix thoroughly.  The mixture will look like a thick, marshmallowy cake batter.

Cover the bowl with plastic and chill for several hours, or overnight.  (It can be kept in the fridge for up to 4 days.) 

When ready to bake, preheat the oven to 350 degrees.  Line bakings sheets with parchment paper. 

Using a heaping tablespoon of dough for each cookie, drop the dough onto the lined sheets, leaving at least 2 inches of psace between each mound of dough.  Bake for 10-12 mintues, rotating the pans halfway through the cooking time.  The cookies wil puff, then sink and crinkle and wrinkle around the edges.  These cookies are better underdone than overbaked, so if you have any doubts, pull them out of the oven earlier rather than later.  These shouldn’t appear dry and they won’t be crisp.  Cool on wire racks to room temperature. 

Here’s what they look like (I think the kids had gotten into some of those cookies:) ):


I was mildly disappointed by these cookies.  They have a very nice chocolate flavor and a soft, pleasing texture.  However, like the recipe states in the book, it’s more like a cross between a brownie and a cookie.  That’s fine, I suppose, but I’m the type of guy who likes to keep things in their place, at least in regards to baking.  Hence, I like my cookies with more bite and definitely with less brownie characteristics.

 There is one really cool thing about this recipe.  If you make it, it asks you to beat the eggs and sugar for 10 minutes on high speed.  It really makes for a light batter with the addition of all the air into the batter.  I wish I had some smart explanation for it but I don’t.  Anyway, the kids like the cookies:




Leave a Comment
  1. Katelyn / Aug 28 2007 4:11 pm

    cute cute cute!!!

  2. onlinepastrychef / Feb 17 2009 5:15 pm

    These sound good (and your kids are precious:) As to the mixing method, I honestly don’t see any reason why you’d use the egg foam method to make a cookie, especially since you’re supposed to refrigerate the dough. Next time, try increasing the flour by 1/2 (to 1 cup) and make them by your regular cookie-making method. I’d cream the butter and the sugar/salt/coffee. Mix in the melted and cooled chocolate and vanilla, mix in the eggs, one at a time, and then sift all the dry ingredients together and fold them in last. I’d also up the salt by just a bit, but that’s me–I’m the salt queen 😀

    I’m glad I stumbled across your site–I will now go and browse around a bit! Thanks:)

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