Chocolate Monster Cookies
Crisp outside, thick and goopy inside.A frightening amount of chocolate goes into the batter for these bad boys. 24 oz! Two bags of chocolate chips. I am not sure who could conceive a cookie recipe made up of more chocolate then sugar and flour together. A suicidal diabetic? More likely a Bon Appétit writer. This recipe is based on their Giant Chocolate-Toffee Cookies. Also tummy rubbing good, but I can not consistently locate toffee in my neighborhood. Throw some orange MMs on top, and boom, Halloween cookies!
Chocolate Monster Cookies
1 cup walnuts, chopped
2 bags of high quality chocolate chips (12 oz each) divided semi-sweet or bittersweet
1/2 stick (2 oz) of butter
1 1/2 cups sugar
2 tsp molasses
4 eggs
1 tblsp vanilla extract
1/4 tsp salt, heaping
1 tsp baking powder
1/2 cup flour
Heat oven to 250 degrees. Spread chopped walnuts on a cookie sheet or pie pan and toast for 20 minutes. Cool.
Melt 1 1/2 bags (18 oz) of chocolate chips and butter together. You can do this in a microwave. I don't own a microwave, and I gave up on carrying around a double boiler I used approximately twice a year. I take a very clean stainless steel bowl, place it over a sauce pan of simmering water. Stir the chocolate and butter until smooth. Be careful not to get water in your melting chocolate! Remove from the heat, and cool to room temperature.
No special equipment needed. Just a bowl!Meanwhile in a standing mixer beat eggs, sugar, and molasses for 5 minute until thick. Add the vanilla, baking powder, salt, and the cooled chocolate. Mix for another minute. Remove the bowl from the mixer and stir in the flour with a spoon, mixing until just combined. Add the remaining chocolate chips and toasted walnuts. Fold until just incorporated. Chill for 45 minutes. Do not be tempted to taste the batter! You must avoid its fudgy allure. If you are a batter-eater like me you may never get to baking these puppies if you start tasting. Its not healthy to be eating a batter containing 4 raw eggs.
Preheat oven to 350. Line 2 cookie sheets with parchment paper. Drop the batter in 1/4 cup lumps onto the paper. Bake for 15 minutes until the edges look dry and cracked. The centers may look moist. Like brownies, its better to under bake, then to over do it! Cool on cookie sheets for 10 minutes before moving to cooling racks.
This recipe is awesome to share, the the oven freshness really suits the chocolaty-ness, but ooh ooh they are good frozen too. Make about 18 monster-sized cookies.
Those look great; like the cover of the Martha Stewart 'Cookies' book.
ReplyDeleteWow. These look awesome. And yes, they look like the cover of Martha's "Cookies" book, but that recipe turned out to be a chocolate ginger cookie (not my kind of thing!), so this one is way more my speed! I can't wait to make these!
ReplyDeleteI just checked out that" Cookies" book. Ginger chocolate, really Martha? Even this ginger lover thinks that sounds forced and unappetizing.
ReplyDelete