Double chocolate cookies

My current choco-obsession is these double chocolate cookies, inspired by Flour Bakery in Boston.

I use a combination of 65% and 70% chocolate in addition to the unsweetened chocolate, and I’ve become a fan of the “couverture discs” that come in large bags meant for professional use.  They’re easy to weigh out and eliminate the annoyingly messy task of chopping chocolate bars, as the slim discs are just the right size to add as-is to the cookies.

In my first few attempts to make these, I ran into difficulties with the dough becoming quite hard as it chilled – and therefore, difficult to scoop out of the bowl and shape into cookies.  My solution is to spread the dough onto a lined baking sheet before cooling it in the refrigerator, so that it can later be broken or cut apart into the right portions.

As usual, my version of the recipe has increased chocolate intensity and reduced sugar.  Chopped walnuts are a good addition but I’m quite content with the pure chocolate version.

These are so deeply chocolately that they deliver a real jolt, so I find that they make a superb breakfast!

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Double chocolate cookies

6 ounces unsweetened chocolate (4 oz chopped, 2 oz shaved)
5 ounces bittersweet chocolate (chopped)
4 ounces bittersweet chocolate discs
1 stick unsalted butter
1/2 tsp vanilla
4 eggs
1 cup sugar
1/2 cup flour
1/4 tsp baking sode
1/4 tsp cream of tartar
1/2 tsp espresso powder
1/4 tsp salt

Combine 4 oz chopped unsweetened chocolate, 5 oz bittersweet chocolate, and butter in a double boiler to melt. Stir in vanilla, then refrigerate for 20-30 minutes.

Combine eggs and sugar in a standing mixer for about 5 minutes, until light and airy. Add melted chocolate and mix in. Stir in remaining ingredients by hand: flour, baking soda, cream of tartar, espresso powder, and salt.

Turn out onto a baking sheet lined with parchment or wax paper and refrigerate for at least 4 hours.

Preheat oven to 350 degrees. Remove dough from refrigerator and cut or break it up into ~2 inch pieces and roll into balls before placing back on parchment lined baking sheet.

Bake for 12-15 minutes, until just firm, and then cool on the baking sheet for 10 or 15 minutes (on a wire rack) before removing to the rack directly.