Today´s recipe for the Tuesdays with Dorie group is Double Chocolate Cookies from contributing baker Rick Katz.
This recipe calls for about a pound of chocolate, bittersweet and unsweetened, mostly melted, some in chunks, plain flour, baking powder, a bit of fine sea salt, sugar, unsalted butter, eggs, vanilla (I used pure vanilla sugar) and some instant coffee powder (I used instant espresso powder).
The dough is a bit unusual as it requires you to beat the eggs together with the sugar, vanilla and coffee for about ten minutes before you can add the melted butter and chocolate, the flour mixture and fold in the chopped chocolate. After mixing, the batter needs a two hour rest in the refrigerator. The two hour rest will turn this somewhat marshmallowy batter into a rather stiff cookie batter.
When baked for about ten minutes, the cookies have a slightly crunchy, crackly top (much like that of a brownie) and a soft inside – pure bliss! And I really do appreciate the fact that the batter keeps for up to four days in the fridge, giving you chance to bake fresh cookies at a moment´s notice – I baked cookies from half the dough on the first day and some more from the reamaining dough today! I kept the cookies in a large glass jar and they definitely stayed moist inside – perfect!
These lovely Double Chocolate Cookies are definitely even better with that tall glass of milk or a good strong cup of coffee (in my case).
If you happen to own a copy of "Baking with Julia" by Dorie Greenspan, you will find the recipe for these wonderful cookies on pages 329-330.
To see an array of more Double Chocolate Cookies, baked by the other members of the Tuesdays with Dorie group, please click here.