I know I’m onto something when my daughter says a dessert is too chocolaty. That means it is just getting to that perfect, blissful, full on inappropriate place that I like. For the love of Pete, there are 16 ounces of semi-sweet chocolate in these cookies. And then there is cocoa on top of that. They are more like individually baked free-form brownies than cookies. And, they are wonderful. So, to be honest, I made these for myself but shared them with my family. Incidentally, my son gave them his hearty approval, as he is a friend of chocolate, as I am.
This dough is barely beaten together. You will notice that the mixing times are minimal and that was purposeful. The resulting dough is quite grainy. It creates a very tender and chewy cookie. Also, err on the side of under-baking, too. These would not be great dry.
On the days when I am not feeling creative but I am having a strong urge for dessert, I turn to a Cook’s Illustrated cookbook, because they test their goods 10 ways to Sunday, so I don’t have to. I wanted a chocolate cookie, so I grabbed my American Classics cookbook and found one. Done. This book and their The Best Recipes cookbook are indispensable. When the authorities show up to address my cookbook-hoarding issues because my kids are walking through book labyrinths and can’t find their way out the door, I shall keep these two among a handful of others. I like them that much.