Dark Chocolate, Cocoa, and Chocolate Chip Cookies

AKA Devil’s Sin’s 666 Cookies

This is a recipe I cadged from Chocolate and Zucchini with slight modifications. Ok. Large Modifications because I made 120 or so as opposed to 60 as the recipe called for. The trick to do it quick though is to use one of those plastic fruit bags from supermarkets and put the dough in it, cut off a corner and pipe your mixture to perfection.

Biscuits Chocolat et Cacao et Plus De Chocolate

240 g Lindt 85% Chocolate
250 g President French Butter (I used WAY too much butter, the recipe recommended 220g)
6 eggs, lightly beaten
1 cup brown sugar
2 cups all-purpose flour
250g unsweetened cocoa powder (I used Cadbury’s)
3 teaspoons baking powder
1/2 teaspoon salt
8 tablespoons Nestle Tollhouse Chocolate Chips

Makes about 120 bite-size cookies, or as preferred

Melt together 120 g of the chocolate and all of the butter in a small saucepan over low heat. Tranfer into a large mixing-bowl and let cool for ten minutes. In the meantime, combine the flour, cocoa powder, and baking powder in another mixing-bowl, and set aside. Finely chop the reserved chocolate, and set aside.

Whisk the eggs into the cooled melted chocolate (V IMPT). Add in the sugar and mix again. Sift in the flour mixture, and stir with a wooden spoon until well combined. The batter will be thick. Fold in the chopped chocolate, chocolate chips and table salt.

Preheat the oven to 180° C (350° F) and line a cookie sheet with parchment paper.

Scoop out rounded teaspoons of batter, shape them into balls with the tips of your fingers, and line them up on the cookie sheet, leaving a one-inch space between them. Put the cookie sheet in the refrigerator for ten minutes (if the sheet and batter are cold, the cookies are less likely to spread). Put the cookie sheet into the oven to bake for eight to ten minutes, until the tops feel just dry to the touch. Don’t overbake, or they won’t be as moist inside. BUT my advice is to overbake slightly if you’re following my recipe exactly as the chocolate chips will melt while cacao nibs from the original recipe won’t, unless you LIKE the cookies I had EXACTLY like I had it today, also your cookies should not be TOO big if not they fall apart EVEN easier.

Here’s the original recipe.

Some pictures:


C’est Ma Petite Belle!

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One thought on “Dark Chocolate, Cocoa, and Chocolate Chip Cookies

  1. i miss Jerrick’s Cooking~~
    CHOCOLATE!

    thinking back….3 years ago.. i didnt like chocolate that much.. i didnt like any kind of cake..

    in SSIS i fell IN LOVE with Nat’s Cheese Cake and ur brownie!~ gosh
    i hate u both.~

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