Valentine’s Day Recipe: The Most Chocolatey Cookies Ever

If you’re looking for a homemade gift for Valentine’s Day (reminder: it’s this coming Tuesday) these cookies are perfect – textbook for the serious chocolate lover and great for cookie fans too. I’ve received a recipe request from every recipient of this cookie gift who dares to bake. 

Chocolate's my favorite treat.  Chocolate is, to me, pure pleasure.  These cookies are as close as it comes to eating pure chocolate while still serving a dessert.  They’re rich, chunky, delicious and decadent and hit the chocolate craving spot right on. 

Ingredients:

• 500 grams/17.6 ounces 72% dark chocolate, broken into cubes or pieces
• 500 grams/17.6 ounces milk chocolate, broken into cubes or pieces
• 2/3 cup all purpose flour
• 1 teaspoon baking powder
• Pinch of salt
• 1 cup sugar
• ½ stick (4 tablespoons) unsalted butter at room temperature
• 4 eggs
• 2 teaspoons vanilla extract
• 1 cup chopped walnuts (optional)

Preparation:

Preheat oven to 350°F

In double boiler over hot water, melt bittersweet and milk chocolate

While the chocolate is melting sift together flour, baking powder and salt

Using an electric mixer or a whisk, cream the sugar and butter.  Add the eggs one at a time, and then the vanilla extract, and continue beating until well combined

Beat in the flour mixture, and then mix in the melted chocolate and nuts if using.  The final batter is thick and dark.

Line 4 baking sheets with parchment paper or Silpat (or you can bake the cookies in batches using fewer pans).  Using two tablespoons drop 12 cookies in each pan, spreading them 2 inches apart. 

Bake for 9-11 minutes, until the cookie tops get glossy and crack a bit.  Cool the cookies for a few minutes before removing from the pan.

Store in an airtight container.  The cookies are best fresh, but will keep well for a good 5 days.

Makes enough large cookies for a crowd — 48 is my average.

Enjoy, 

Dr. Ayala

"Forget love... I'd rather fall in chocolate." ~source unknown, to me at least.

 

*Reposted as part of Food Renegade's Fight Back Friday.