My nieces couldn’t make it out this weekend to do the Tagalongs so I decided to go with another recipe in its place. The recipe is from a gift my friend Renee gave me that is all about (you guessed it) chocolate. The recipe says it makes a total of 15 cookies, which seems like a rip-off, but they come out large and are very decadent. This recipe is very chocolate, very easy and is totally worth the effort. Here is the recipe…
Chocolate-Chocolate Chunk Cookies:
11 oz chocolate, chips or chopped
3 T butter
1/2 c brown sugar
2 large eggs
1 t vanilla
1/3 c flour
1/4 t baking powder
1 c toasted nuts
Preheat the oven to 350 F.
Melt 8 oz chocolate with the butter in a double boiler and remove from heat.
Beat sugar, eggs and vanilla in a large bowl until smooth. I used a vanilla (also given by Renee) from Mexico that doesn’t have the alcohol smell like most vanilla.
Whisk in the melted chocolate mixture. Add flour, baking powder and salt and whisk until blended. Stir in the remaining chocolate and nuts (I used walnuts) making it look like a fantastic face mask or body scrub.
At this point I almost stopped because it smells heavenly and is thick like brownie batter. I seriously wanted to rub it all over my skin. Don’t ask me why. But I refrained and kept making the cookies.
The batter is very lumpy so you will want to use a very large spoon to drop the cookies onto buttered cookie sheets. Space them 2 (two) inches apart. Yes, you want to leave that much space because they will spread out as they bake. Bake for 10 to 12 minutes. The tops will crack slightly and have a dull sheen. Cool them on the baking sheets first for 10 minutes and then transfer them to racks to cool completely.
Once they are done, you get to enjoy these delicious morsels. As you can see, I couldn’t wait!
Have fun making and eating these cookies. Have you tried them or do you have any other favorites? Love to know!