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Te Cafe y Chocolate
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Recipes and Tales from a Life in Chocolate
© 2003 by Alice Medrich (Artisan/Workman Publishing)
“Ultrachocolatey and richer than sin, slightly crunchy on the outside with a
divinely soft center, these are not delicate or subtle, but the jolt of
is irresistible. I reorganized and revised the original recipe from one in a
newspaper – to make the cookies more chocolatey and intense – by reducing
the sugar and butter. Now I’ve revised it again so that I can make it with
higher-percentage chocolates without compromising that perfect contrast of
textures. For the best cookies of all, chop your own chocolate for the chunks,
or use a premium brand of chocolate chunks that contrasts in sweetness with
the chocolate in the cookie batter.”
Makes 36 cookies
1/4 cup all-purpose
1/4 teaspoon baking powder
1/8 teaspoon salt
8 ounces bittersweet or semisweet chocolate, coarsely chopped
2 tablespoons unsalted butter
2 large eggs
1/2 cup sugar
1 teaspoon pure vanilla extract
2 cups walnuts or pecans, broken or chopped into large pieces
6 ounces bittersweet or semisweet chocolate, chopped into chunks,
or store-bought chocolate chunks
Position the racks
in the upper and lower thirds of the oven and preheat the oven to 350 degrees F.
Line two cookie sheets (see Note) with parchment
or wax paper.
In a small bowl, mix the flour, baking powder, and salt together thoroughly; set
Place the 8 ounces of chocolate and the butter in a large heatproof bowl in
a wide skillet of barely simmering water and stir frequently just until melted
and smooth. Remove the chocolate from the skillet and set it aside. Leave
the heat on under the skillet.
In a large heatproof bowl, whisk the eggs, sugar and vanilla together
thoroughly. Set the bowl in the skillet and stir until the mixture is lukewarm
to the touch. Stir the eggs into the warm (not hot) chocolate. Stir in the flour
mixture, then the nuts and chocolate chunks.
Scoop slightly rounded tablespoons of batter 1 1/2 inches apart onto the cookie
sheets. Bake until the surface of the cookies looks dry and set but
the center is still gooey, 12 to 14 minutes. If you used parchment (or wax
paper), carefully slide the cookies, still on the parchment, onto racks, or set
the pans on the racks. Otherwise, let the cookies firm up on the pans for a
minute, then transfer them to the racks with a metal pancake turner. Let
cool completely. Store in a tightly sealed container.
For the batter, you can use standard bittersweet or semisweet chocolate
a percentage on the label), or any marked 50% to 60%. Adjusting the recipe for
higher-percentage chocolates, I tried to increase the intensity of the flavor
without sacrificing the texture or the pretty gloss on the surface of the
use chocolate marked 61% to 64% instead of standard bittersweet:
Use 7 ounces chocolate. Increase the sugar to 1/2 cup plus 1 tablespoon.
use chocolate marked 66% instead of standard bittersweet:
Use 6 1/2 ounces chocolate. Increase the butter to 3 tablespoons
and the sugar to 1/2 cup plus 2 tablespoons.
use chocolate marked 70% to 72% instead of standard bittersweet:
Use 5 1/2 ounces chocolate. Increase the butter to 3 tablespoons
and the sugar to 3/4 cup.
For the chunks, use any chocolate you like, the same as or different from the
batter, higher percentage or not. No alterations are necessary.
Black Gold Cookies
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Chocolatier's Chocolate Chubbies
Mocha Pecan Balls
White Chocolate Chip Fudge Cookies
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