Double Chocolate Cookies

Normally, when I feel like baking but don't have much time, I then always opt for cookies which are simple and quick to prepare and get it done but these cookies are not the case !

It needs some times to chill in the fridge but I could say that all the effort made really pays off..it's one of the best chocolate cookies I've ever made and eaten !

The recipe ( adapted slightly from here )

   
INGREDIENTS

1/2 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

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

1/2 cup unsalted butter

4 ounces unsweetened chocolate, coarsely chopped

4 large eggs, at room temperature

1-1/4 cups sugar

2 teaspoons pure vanilla extract

In a small bowl, whisk together the flour, baking powder and salt. Set aside. Also set aside half of the bittersweet chocolate to add to the batter at the end.

In the top of a double-boiler, or in a heat-proof bowl set over a pot of simmering water, gently melt together the remaining 6 ounces of the bittersweet chocolate, the unsweetened chocolate, and the butter.

In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs, sugar and vanilla extract on high speed for about 10 minutes. The resulting mixture will be thick and will form a thick ribbon when the whisk is lifted and allowed to drizzle back into the bowl.

Turn the mixer down to low and slowly add the melted chocolate, scraping the bowl well with a spatula to get it all. Then add the flour, and continue to mix only until just combined. Remove the bowl from the mixer and stir the remaining bittersweet chocolate in by hand with the spatula. Cover the bowl with plastic wrap and refrigerate for several hours, or overnight. According to the recipe, the batter can be made as much as 4 days in advance of baking.

When ready to bake, preheat the oven to 350°F. Scoop the dough out onto the cookie sheet by tablespoonsful , allowing at least 2″ space between for spreading. Expect the dough to be really sticky.

Bake for 10-12 minutes, rotating the pan halfway through. When baked, these cookies will puff up, and then collapse and form a shiny, flaky top as they cool, much like a brownie. If you’re in doubt about whether they’re done or not, it’s better to err on the side of underbaking. Allow to cool on a wire rack for a few minutes before removing from the cookie sheet and allowing to cool completely.