It’s summer, which sadly means that the dynamic duo of disastrously delicious delicacies have to go to their separate homelands, or homestates. Homelands sounds far more dramatic though. However, we will most assuredly keep baking, and keep posting our recipes for you.
But, since this separation is quite tragic, C had to console herself with chocolate. Lots of chocolate. She knew that K also was probably quite sad her baking friend had left, so C decided to make the perfect cookies to mail K.
They had to be chocolate. That was a given.
But they also had to ship well, and not melt in the unseasonably hot late-May weather our area was experiencing.
And, of course, there was a little competitive devil on C’s shoulder, urging her to prove that she could still bake without the help of K.
All of this lead to her deciding on a variation of these (http://www.marthastewart.com/281209/chocolate-crackle-cookies), where she refrigerated the dough longer to make a denser, thick, cookie that wouldn’t break in shipping.
A Chaos in the Kitchen Original
8 oz bittersweet chocolate, melted and cooled
1 1/3 cups flour
1/4 teaspoon salt
1/2 cup cocoa powder
2 teaspoons baking powder
8 tablespoons (1 stick) unsalted butter, room temperature
1 1/3 cups light-brown sugar, firmly packed
2 large eggs
2 teaspoons pure vanilla extract
1/3 cup milk ( we used skim but any kind works)
approximately 3/4 cup confectioners’ sugar
Melt chocolate (see HERE for more detailed directions) Set aside to cool.
Sift together flour, cocoa, baking powder, and salt.
In a large bowl, beat butter and light-brown sugar on medium speed, with an electric mixer until creamy and light colored. It will be thicker than if you were making chocolate chip cookies, due to the lack of white sugar. It kinda looks like really smooth peanut butter at this stage.
Add eggs and vanilla, and beat for about another minute. Add melted chocolate. With mixer on low speed, alternate adding dry ingredients and milk until just combined. This dough gets seriously thick. You will need a spatula and serious arm muscles to finish mixing the dough.
Divide the dough into quarters, wrap with waxed paper and tin foil OR plastic wrap, and chill in the refrigerator until firm, about 2 hours. For thicker cookies, chill overnight. As this picture clearly shows, I am not good at evenly dividing the dough. Each packet is a completely different size and shape.
Pour confectioners’ sugar into a small bowl. Cut each dough log into 1-inch pieces. The dough should be very firm at this point in time. Yes, that’s a Cadbury full sized egg C used for size comparison. We TOLD you she’s been eating a lot of chocolate without K around…(Not that K ever kept her from chocolate. If anything, K was like a chocolate dealer. Hot chocolate, chocolate ice cream, chocolate cookies…pick your poison and we bet K can supply it.)
Toss the pieces in the confectioers’ sugar. Using your hands, roll each piece into a ball, and then toss in sugar again to coat the cookie. Place the cookies 2 inches apart on a parchment paper lined baking sheet.
Bake until firm to touch, but not crispy-approximately 10 minutes. Remove to cooling rack and sprinkle with more confectionery sugar. (See note below.)
Makes about five dozen.
The background cookies have fresh confectionery sugar sprinkled on them after they came out of the oven. That sad looking fellow in the front…didn’t get any. For obvious reasons, we recommend the extra sugar.
These cookies are intense. There’s a reason we call them cocoa-bombs. They aren’t exactly sweet, nor are they overwhelmingly chocolaty. However, without chocolate chunks, they do ship very well, as K can attest. These cookies, with their yummy dark chocolaty taste, are also aaaaamazing with a morning cup of coffee. Or a morning gallon of coffee. Same thing, really. But if you’re looking for a very sugary, sweet cookie, we don’t recommend these.
C’s rating: 4/5 stars
K’s rating: 4/5 stars