Meet The Fudgiest Chocolate Cookies I ever bit into. A creation courtesy of the famous Sarabeth’s Bakery.
Welcome to another episode of cookies Kathi can’t get enough of. Also, chocolate. So much chocolate. I am pretty sure I’ve posted more recipes for full-on chocolate cookies than any other kind. What can I say? I am a chocolate girl all the way. Especially when it comes to cookies. The more chocolate a cookie can hold, the better.
One would think that after trying and falling head over heels for one recipe, there couldn’t possibly be the need for more. Not if you’re a food blogger and self-proclaimed cookieholic. The search never ends.
I don’t ever want it to. Recipes, especially when it comes to baking, are to me like that pair of shoes you didn’t really need, but you’re so glad you bought anyways. And now wear them all the time. They may even become your favorite pair.
That’s exactly what’s happened with my newest cookie find.
Every cookie recipe is so different and I could go on and on about what makes each recipe I’ve ever posted so special and unique. But since you’re probably busy the next couple of weeks, I will spare you my cookie ramblings and talk about the one at hand. Sounds good? I like it when we’re on the same page ;).
I actually stumbled upon this recipe after one of my recent cookbook hauls. I usually am the one at the library that checks out a huge pile of books and has everyone else waiting in line until I’m finally done pushing all the buttons and scanning every single bar code. Sorry people behind me. I am doing very important research.
Probably 90% of everything I drag home with me, is cooking & baking related. Shocker – I know. As I mentioned recently in my “Sprinkles” section here on the blog, there are an insane amount of beautiful brand new cookbooks that just came out. I just couldn’t wait another second to lay my eyes on some of them or another 6 weeks until it was my turn. So I turned to the Internets and ordered what I “neeeeded”.
Every single book was newly released, except for one. Sarabeth’s Bakery (The Cookbook) is one I had been wanting to get my hands on for quite some time now. While I patiently waited for my books to arrive, I kept browsing through the reviews and found today’s recipe available on the cookbook’s website. The rest is history.
Even though they look like brownies in cookie form, they are so much more. I didn’t think it was possible, but these cookies take melty chocolate goodness, fudginess, and your overall satisfaction to a whole new level. I didn’t know it existed, but if you have a thang for chocolate, you will experience your favorite ingredient like you never have before.
There’s only one important thing to do today: Eat cookies. Lots of them.
- 8 tablespoons (1 stick) unsalted butter, cut into cubes
- 9 ounces semisweet or bittersweet chocolate, finely chopped
- 3 ounces unsweetened chocolate, finely chopped
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs, at room temperature
- 1 1/4 cups sugar
- 2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips
- sea salt for sprinkling
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- 1. Melt the butter in a heatproof bowl. Either with the help of a double boiler or in the microwave. Once melted, add semisweet and unsweetened chocolate and stir until fully incorporated and melted as well. If you use the microwave and the chocolate doesn't melt all the way, you can return the bowl to the microwave and heat in 15-second increments until fully melted. Set aside.
- 2. Sift together the flour, baking powder, and salt in a medium bowl. Whip the eggs in the bowl of your stand mixer fitted with the whisk attachment on medium-high speed until the eggs are foamy, about 30 seconds. Increase the speed to high and slowly add the sugar and vanilla. Whip until the eggs are thick and pale yellow in color, about 3 minutes. Reduce the mixer speed to medium and add the melted chocolate. Change to the paddle attachment. Gradually add the flour mixture. Remove the bowl and using a rubber spatula, stir in the chocolate chips.
- 3. Using a cookie scoop, place cookie dough onto the prepared baking sheet, sprinkle with sea salt (if using) and bake for 17-20 minutes. Let cool completely on the cookie sheet before moving to a storage container.
- Cookies will keep up to 3 days stored in an airtight container or up to 4 weeks in the freezer.