Ever since I went to the Erie Farmer’s Market and picked up a couple bags of the double chocolate chip cookies, I’ve been wondering where to find the recipe. The lady who made them said they originate with 2 pounds of chocolate and 1/3 cup of flour.
The Brown-Eyed Baker’s Better-than-Brownies Chocolate Cookies sound EXTREMELY close to this ratio. This is her recipe (but I specified to use organic food items and unbleached flour).
Makes 24 large cookies
2 2/3 cups (about 16 ounces) bittersweet chocolate, chopped
4 tablespoons unsalted organic butter, at room temperature
4 organic eggs
1 1/3 cups granulated sugar
1 teaspoon vanilla extract
½ cup all-purpose unbleached flour
½ teaspoon baking powder
1 cup semisweet or bittersweet chocolate chips
1. Preheat the oven to 350°F. Line two large baking sheets with parchment paper of a silicone baking mat.
2. Put the chocolate and butter in a heatproof bowl and set it over a saucepan of barely simmering water, stirring occasionally, until completely melted and smooth.
3. In the meantime, stir together the eggs, vanilla and sugar in a medium bowl. Set aside.
4. In a small bowl, sift together the flour and baking powder.
5. Add the melted chocolate mixture to the egg mixture and stir to combine well. Slowly add the dry ingredients, folding them into the batter. Once all of the flour is incorporated, stir in the chocolate chips.
6. Scoop 1½ tablespoons of dough (a medium cookie scoop’s worth) onto prepared baking sheets. Bake for 10-12 minutes or until they are firm on the outside. Like brownies, do not overbake! Leave to cool completely on the baking sheets.
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