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.