From Nerd Meets Food
Cakes and Cookies
These cookies are a triple chocolate treat from heaven.
High fatTotal Fat
High sat-fatSaturated Fat
High carbsTotal Carbohydrate
Serving size112gCalories from fat118kcalFiber4gProtein6gSugar56g
2oz of unsweetened chocolate
2oz of semisweet chocolate
1 1/2cup of chocolate chips
1tbspinstant espresso (or other instant coffee)
1pinch of salt
2tsp of baking powder
1 1/2cups of flour
1/4cup of milk
2 1/2cups of sugar (vanilla sugar if you have it)
1/2cup of unsweetened cocoa
1tspvanilla extract (or imitation)
Put some water in a pot over medium heat and on top add a wide metal bowl so it touches the surface. Making a double boiler or ben Marie, as is also known.
Chop the unsweet chocolate in fine pieces. For that one I recommend (highly recommend) a serrated knife, since as you can see it can really break the chocolate very very easy. I also don ‘t use the wood board, (not because I want to show off), but a plastic board is much easier to clean afterwards.
Take the stick of butter and cut a tbsp and add it in the double boiler and when it starts melting.
Add the chocolate.
Work it to a smooth paste.
At this point add the water and the instant coffee.
Sift the flour through a mesh to remove or break any flour aggregates.
Add the baking powder and the cocoa through the sifter.
Add the salt and then just mix all the dry ingredients together.
Start by beating the eggs in a glass bowl.
Add all the sugar and the milk and beat until it forms a paste.
Take a portion of it, and add it tot he chocolate. I like to get it through the strainer to catch any sugar clamps and whisk it together.
Add it to the rest of the egg mixture.
Add the mixture to the dry mix.
Add the vanilla, and stir to combine.
Add the chocolate chips.
And put it in the refrigerator for about 30 minutes.
Grab a small piece of the dough (at the size of the walnut).
Form it as spherical as possible. Be quick not perfect.
Place it on the a baking sheet lined with parchment paper.
Bake them at 350 F, until they start cracking.
Let them cool, a bit on the pan for a minute or two.
A great idea is to add rock salt on the top. Salt extents the taste of chocolate as nothing else.