Chocolate Oblivion Cookies

Chocolate Oblivion Cookies

As we tighten our purse strings, eat out less, purchase fewer perceived must-haves, it is important that we take a moment to focus on the simpler things in our lives that bring us pleasure. Family and friends – yes, absolutely.  Good health and happy children – of course.  Beautiful sunsets and autumn foliage – thank you so much.  However, what I specifically have in mind is chocolate.

Chocolate Oblivion Cookies
Makes approximately 20

14  ounces (400 grams) 70% dark chocolate
1/4 cup (55 grams) unsalted butter, room temperature
1 1/2 cups (340 grams) granulated sugar
4 large eggs
2 teaspoons vanilla extract
1/2 cup (60 grams) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
7 ounces (200 grams) coarsely chopped dark chocolate or dark chocolate chips

1. Melt the 14 ounces chocolate and the butter in the top of double boiler over barely simmering water, stirring until smooth. Remove from the heat.
2. Beat the sugar and eggs in the bowl of an electric mixer fitted with a paddle attachment until thick and very pale in color, about 5 minutes. Add the chocolate and vanilla and mix well.
3. Sift the flour, baking powder. and salt together in a small bowl. Add to the chocolate and stir to combine. Stir in the chopped chocolate.
4. Refrigerate the batter for 30 minutes
5. Heat the oven to 350°F. Line a baking sheet with parchment paper.  Drop heaping tablespoons of the cookie batter onto the prepared baking sheet.
6. Bake until the tops crack, about 15 minutes. Cool completely on wire racks before removing from the parchment. The cookies may be refrigerated in an airtight container for up to 4 days.

6 thoughts on “Chocolate Oblivion Cookies

  1. Pingback: e
  2. My eyes popped out at the amount of chocolate and only a scant 1/2 cup flour! This is heaven! Sounds like a baked truffle to me! I imagine this is what a happens when you want to make cookies out of a flourless chocolate cake!
    I gotta try this!!! You are wicked! I only have about 50g of chocolate left hereabouts! I’m hoping to get my orders next week and it’ll be chocolate haven here again!
    I’m bummed to have found out this morning that the local distributor only carries the 53.8% Callebaut… HMPH! I can special order the 70%, but I have to order a minimum of 25kg and the next shipment won’t be here until next year. And Valrhona cost twice as much!
    If I also get hazelnut paste, I’m tempted to replace some of the melted heaven for a nutty flavor! My tummy is rumbling.

  3. Kayenne,
    If you go with the Callebaut, reduce the sugar amount by 1/4 cup. It will still be a great cookie! I think by whipping up the whole eggs with sugar (critical) you get a result similar to meringue which gives the cookie it’s body and lightness.

  4. Thanks for the eggs and sugar tip, so that I’ll be sure to whip it up well(thank you, kitchen aid!) Will do reduce the sugar, too. I confess, even the last recipe, I did lessen the sugar, as I normally do. My 1 cup sugar here weighs 200g, but I usually use only 170-180g. I figure, if it’s not too sweet, I can eat more of it! =D I dream of swimming in a pool of melted chocolate!

Comments are closed.