Outrageous Chocolate Cookies

Chocolate, chocolate chip cookies.
Photo: Cynthia Dalton

It’s Valentine’s day, and that means I’m thinking all things chocolate.

These cookies were first published in Everyday Food in September 2003. This is my adaptation, using both semisweet chocolate and dark chocolate as well as instant espresso coffee.

The cookies travel well, making them ideal to take to the office to celebrate a special occasion, pack in a lunch for a welcome self-indulgence, or to take to a meeting to sweeten dispositions.

Like the brownies I shared in my previous post, these are even more pleasing with a big glass of ice-cold milk, or hot, black coffee.

Enjoy!

 

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Outrageous Chocolate Cookies
It's important not to over-bake these — they're supposed to be soft and chewy. They store nicely for several days in an airtight container at room temperature, although I do like to give them a few seconds in the microwave to bring them back to 'just-out-of-the-oven' perfection. Adapted from, Everyday Food, September 2003. © The Working Lunch Project
Chocolate, chocolate chip cookies.
Votes: 0
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Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 12-15 minutes
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 12-15 minutes
Servings
servings
Ingredients
Chocolate, chocolate chip cookies.
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 350° F.
  2. Line 2 baking sheets with a silicone mat each and set aside.
  3. In a saucepan over very low heat, melt chocolate and butter.
  4. In a small bowl, whisk together flour, baking powder, and salt.
  5. In a mixing bowl, beat eggs, brown sugar, instant espresso coffee, and vanilla on high speed until fluffy and light. Beat in melted chocolated mixture.
  6. Fold in flour mixture until just combined. Stir in chocolate chips.
  7. Drop by heaping tablespoons 2 to 3 inches apart on prepared baking sheets. You should have 12 cookie dough mounds for each sheet.
  8. Bake cookies for 12 to 15 minutes, rotating sheets half way through baking time. The cookies should look crackly and shiny, with soft centers.
  9. Cool on baking sheets 10 minutes and transfer to a wire rack to cool completely. Store airtight, at room temperature, for several days.
Recipe Notes

Nutritional facts per serving:

174 calories

9g fat

71mg sodium

27g carbs

2g fiber

2g protein

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Basic Chocolate Brownies With Dark Chocolate Chips

Fudgy Chocolate Brownies
Photo: Cynthia Dalton

I love brownies. The darker and denser the better! But, I also like more cake-like versions, versions with nuts and other additions, or just unadulterated. I love them all.

This is a recipe from way back that I’ve continually tinkered with since I first got my hands on it, adding  dark chocolate chips and instant espresso coffee somewhere along the way.

The recipe is from Cook’s Country magazine,  the charter issue, and was republished in the San Diego Union-Tribune, in August 2005.

These cry out for either a cup of hot, strong, black coffee, or a tall, ice-cold glass of milk.

A truly grand afternoon snack!

With Valentine’s day coming up, it’s a good excuse to treat yourself to these timely indulgences, or surprise a special someone with an edible gift, and while your at it, you might want to share some with your coworkers — or not.

Here’s my adaptation of the original.

Print Recipe
Basic Chocolate Brownies With Dark Chocolate Chips
For chocolate lovers only, these brownies need to be cooled completely before cutting, but a single serving, run through a few seconds in the microwave, to warm, makes for some heavenly eating, right here on earth. © The Working Lunch Project
A chocolate brownie for a delicious snack or dessert.
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Dessert, Snack
Cuisine American
Prep Time 20 minutes
Cook Time 40-45 minutes
Passive Time 2 hours (cooling time)
Servings
servings
Ingredients
Course Dessert, Snack
Cuisine American
Prep Time 20 minutes
Cook Time 40-45 minutes
Passive Time 2 hours (cooling time)
Servings
servings
Ingredients
A chocolate brownie for a delicious snack or dessert.
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350° F
  2. Line an 8 inch square baking pan with foil and grease with some butter. Set aside.
  3. In a sauce pan over very low heat, melt together the unsweetened chocolate, butter, and espresso. Remove from heat and allow to cool for a few minutes.
  4. In a small bowl, mix together the sugar, baking powder, and salt. Add to chocolate mixture in pan, along with the eggs and the vanilla extract. Whisk until well combined and beginning to look glossy. Fold in flour just until combined — do not over-mix.
  5. Stir in dark chocolate chips, and scrape batter into prepared pan, smoothing top and making sure batter is level and smoothed into each corner of the pan.
  6. Bake on middle rack of preheated oven 40-45 minutes, until the top looks slightly crackled and glossy, and a toothpick inserted half-way between the edge of the pan and the center of the pan comes out clean.
  7. Using the foil, lift brownies from pan, place on a cooling rack, and cover loosely with additional foil. Allow to cool 2 hours before cutting into 16 servings.
Recipe Notes

Nutritional facts per serving:

221 calories

14g fat

68mg sodium

27g carbs

2g fiber

2g protein

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