I’ve developed a habit of finding a great baking recipe and then sticking with it over the course of a year, making the item over and over and giving it to different people. I find that that’s what works best for me. Well, recently, I decided to bake for one of my favorite instructors at Castle in the Air, Ulla Milbrath. I hadn’t seen her in many months, and I was taking a class with her (more on that in another post), and thought it would be a good time to kind of “welcome” her back, as I hadn’t taken a class with her in awhile. So I went through my cookbook collection, trying to find the right recipe and came across these incredible chocolate cookies from the Baker’s Chocolate! cookbook.
They’re called Death by Chocolate Cookies, but I renamed them Gooey Chocolate Chunk Cookies, as that perfectly describes them. You can make them with or without nuts. I chose to make them with nuts because I love them, but also because I feel they cut through the richness of all that gooey chocolate. These are seriously chocolaty cookies, perfect for chocolate lovers.
Gooey Chocolate Chunk Cookies with Nuts
16 oz semi-sweet chocolate
3/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) butter, softened
2 large eggs
1 tsp vanilla extract
1/2 cup all purpose flour
1/4 tsp baking powder
Optional – 2 cups chopped nuts (I used walnuts), toasted at 350 F for ~ 5 minutes. Watch them closely and stir them around, if needed, to prevent burning. (If omitting nuts, increase flour to 3/4 cup total).
- Adjust oven racks to middle of oven. Preheat oven to 350 F.
- Mix the flour and baking powder together with a whisk or fork in a small bowl and set aside.
- Coarsely chop 8 oz of the chocolate and set aside.
- Chop up the remaining 8 oz of chocolate and place in a bowl that will fit over a saucepan. You will be creating a double boiler to melt the chocolate. Place some water in the saucepan. Make sure the water does not touch the bottom of the bowl with the chocolate.
- Bring the water to a simmer. Lower the heat, and place the bowl of chopped chocolate over the saucepan.
- Using a wooden spoon, stir the chocolate over the hot water until everything is melted and smooth, making sure not to allow any bit of water to come in contact with the chocolate, as the chocolate will seize and be ruined.
- Stir in the brown sugar, butter, eggs, and vanilla until well blended.
- Stir in flour mixture until just blended.
- Stir in nuts, if using, and reserved chopped chocolate chunks.
10. Drop dough by scant 1/4 cupfuls, or standard sized ice cream scoopfuls, onto ungreased cookie sheets. I used cookie sheets lined with silicone baking mats.
11. Bake 14 to 15 minutes, until cookies are puffed and feel set when touched gently. They should give slightly when pressed, as they will be a bit underbaked. Let them cool on the cookie sheet for 1 to 2 minutes, where they will continue to cook, before removing them onto a cookie rack to finish cooling.
Yield: ~ 18 large cookies
These cookies are really gooey while still warm. I prefer them after they’ve cooled, when they are excellent dunked in milk 😛
What have you been baking up lately? Please let me know in the comments :0)