|Click Image for recipe|
There are so many chocolate recipes on this blog (and on the Internet), but there are only two (for now) that I would award the Chocoholics Anonymous degree to. Because that degree is earned when a certain intoxicating level of chocolate goodness is surpassed. And so far, only these two have made the list.
Do you remember my Chocoholics Anonymous Cake? Well, this is the cookie version of that.
Believe me when I tell you, this is the only chocolate cookie recipe you’ll ever need. I have officially stopped looking for chocolate cookie recipes, because I am set for life with this one.
This is a triple chocolate cookie – because 1, even 2 forms of chocolate were not enough! There’s chocolate, chocolate chips and cocoa powder. I added the hazelnuts for good measure, but you can replace them with more chocolate chips, peanut butter chips, white chocolate chips, more nuts, even raisins and other dried fruits. No matter what you do, you cannot make this one taste bad.
I am generally not a cookie dough eater, but for this cookie, I make an exception. The batter tastes almost as good as the final product. So, I am not above sitting on the couch with the mixing bowl, licking the remnants from the whisk, spoon, bowl and anything else that remotely touched the batter.
|The cookie jar above is actually a recycled candle jar!|
And it’s quite simple too. You mix the dry ingredients with the wet and refrigerate for it to firm up a bit. Shape spoonfuls into semi-smooth balls and bake for 10 minutes.
When it comes out of the oven, it will be too soft to be handled, so you have to let it cool on the tray to firm up a bit.
Hint: Bite into one while still warm.
Then transfer to a wire rack to cool completely.
How does it taste? Well, it is crumbly and chewy on the outside, and incredibly soft on the inside. Almost like a brownie. If you are not a big fan of the soft cookie, just bake it for an additional 5 minutes, and you’ll get a nice crunchy cookie – with no detriment in taste whatsoever.
So here you go – the only chocolate cookie recipe you’ll ever need.
Thank you Delectably Mine for this amazing recipe. I owe you one.
As with all things in life, even with cooking, what you sow, so you reap.
Use the best ingredients, and you will see the difference it makes in the final product. Here are two things that I used to transform this cookie to the next level of deliciousness!
1. Ghirardelli 60% Bittersweet Chocolate chips – (Buy here)
Trust me on this one folks, when you bite into this cookie while it’s still warm, the chocolate chips are still molten, and it’s almost like eating a lava cake at this point. I’ve never had to ‘lick’ cookie off my fingers as I did with this one. And if you use the best chocolate, you know that the result’s got to be pretty great too!
2. Nielsen-Massey Vanilla Bean Paste – (Buy here)
For a gal who grew up using vanilla extract, finding and using the vanilla bean paste has been just magical. Let’s start with the taste. It’s like being shot in the head with a vanilla bullet – and after the chocolate bullet, it’s not a bad way to go. The flavour is intense, you know it’s made from real vanilla beans, and you even see the grainy bits that characterizes the vanilla bean gunk. Believe me, you try this once, and you are a convert for life!