Chocolate Oblivion Cookies

As we tighten our purse strings, eat out less, purchase fewer perceived must-haves, it is important that we take a moment to focus on the simpler things in our lives that bring us pleasure.  Family and friends - yes, absolutely.  Good health and happy children - mais bien sûr.  Beautiful sunsets and autumn foliage - thank you so much.  However, what I specifically have in mind is chocolate. 

For those of you who have read my previous post on Swiss chocolate, I apologize if I repeat myself.  Perhaps the increased frequency in my chocolate references is another barometer of the state of the world as we know it.  Whatever the case, it would be a shame not to share this recipe, because it is sinfully good in an intensely chocolate way.  Not only that, and more importantly, it promises to bring a smile to the faces of those who taste it.  And, right now, generating smiles on the faces of people we know and touch is a very good thing. 

Chocolate Oblivion Cookies
Makes approximately 20

14 oz. (400 grams) dark chocolate (70%)
1/4 cup (55 grams) unsalted butter, room temperature
1 1/2 cups (340 grams) granulated sugar
4 eggs
2 teaspoons vanilla extract
1/2 cup (60 grams) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
7 oz. (200 grams) coarsely chopped dark chocolate or dark chocolate chips

Melt 14 oz. chocolate and butter in top of double boiler over simmering water, stirring until smooth.  Remove from heat.  Beat sugar and eggs in a bowl of electric mixer until thick and very pale in color, 5 minutes.  Add chocolate and vanilla to eggs.  Mix well. 
Sift flour, baking powder and salt together in a small bowl.  Stir into chocolate mixture. 
Add chopped chocolate.  Stir to combine.  Refrigerate batter 30 minutes.
Line baking sheets with parchment paper.  Drop heaping tablespoons of batter onto prepared baking sheets.  Bake in pre-heated 350 F. oven until tops crack, about 15 minutes.  Remove from oven and cool completely on parchment.  Cookies can be stored refrigerated in an airtight container up to 4 days.  Allow to come to room temperature for serving.

For more intense chocolate:

Flourless Chocolate Cake

 

 

 Chocolate Brownies

 

Chocolate Mousse 

Comments

[kayenne]

My eyes popped out at the amount of chocolate and only a scant 1/2 cup flour! This is heaven! Sounds like a baked truffle to me! I imagine this is what a happens when you want to make cookies out of a flourless chocolate cake!

I gotta try this!!! You are wicked! I only have about 50g of chocolate left hereabouts! I'm hoping to get my orders next week and it'll be chocolate haven here again!

I'm bummed to have found out this morning that the local distributor only carries the 53.8% Callebaut... HMPH! I can special order the 70%, but I have to order a minimum of 25kg and the next shipment won't be here until next year. And Valrhona cost twice as much!

If I also get hazelnut paste, I'm tempted to replace some of the melted heaven for a nutty flavor! My tummy is rumbling.

[Lynda]

Kayenne,
If you go with the Callebaut, reduce the sugar amount by 1/4 cup. It will still be a great cookie! I think by whipping up the whole eggs with sugar (critical) you get a result similar to meringue which gives the cookie it's body and lightness.

[kayenne]

Thanks for the eggs and sugar tip, so that I'll be sure to whip it up well(thank you, kitchen aid!) Will do reduce the sugar, too. I confess, even the last recipe, I did lessen the sugar, as I normally do. My 1 cup sugar here weighs 200g, but I usually use only 170-180g. I figure, if it's not too sweet, I can eat more of it! =D I dream of swimming in a pool of melted chocolate!

[Susan from Food Blogga]

I'd love to get lost in oblivion with these cookies.