I call these Chocolate Crack Cookies because they are utterly irresistible to the chocolate addict. Incredibly rich, these cookies are like a cookie version of flourless chocolate cake with a delicate surface that breaks into fudgy chocolate decadence.
This is the ultimate death-by-chocolate cookie. If you’re a dark chocolate lover, forget it, you are done for.
What sets this cookie apart from the rest is its texture and off the charts richness. The surface of the cookie is delicate and has a satiny muted sheen. But once you bite into it, the cookie center is soft and rich, and if eaten warm (I’ve never been able to resist at least one right out of the oven), gooey like a molten chocolate lava cake.
Sold? I thought so.
The decadence starts with high quality chocolate. Splurge on using the premium stuff, you won’t regret it. I go with Scharffen Berger, Ghiradelli, or Guittard. Melt the bittersweet chocolate and unsweetened Baker’s chocolate over a double boiler (aka bowl over simmering water).
Next, sift together your dry ingredients. Sifting will aerate the flour and result in a lighter end result.
On to the wet ingredients. You want to make sure your butter and eggs are at room temperature. This will allow you to get that pale yellow fluffiness you’re looking for when you cream together the butter and sugar. Then, when you add in the eggs, you want to mix it on high just until the mixture takes on a slight sheen and looks smooth and light. This is what will give you that sense of airiness when you bite into the cookie. Next, mix in the vanilla and instant espresso powder.
Do not omit the espresso powder. You won’t be able to single out the coffee flavor in the end product, but it will bring out an added dimension of complexity in the chocolate. I always add a bit to my chocolate cake and brownie recipes to juice â€˜em up a bit. Espresso powder is like steroids for chocolate.
Now that the wet and dry portions are done, it’s time for the two to become one. (Sorry, I just quoted the Spice Girls. Yep. I did that.) When you fold in the dry ingredients into the wet ingredients, be careful to not over mix. You want to keep it light.
Toasted pecans add some crunch and nuttiness to the cookie. Hazelnuts would also be lovely, or for something a little more unique, try experimenting with cocoa nibs.
Mix in the chocolate chips and nuts, just until they are evenly incorporated. Since not much flour is used, the dough is more like a thick brownie batter than it is a traditional cookie dough, which is why a cookie scoop or trigger ice cream scoop is so handy dandy right about now.
OK, get ready for some intense chocolate bliss…
You may find yourself resorting to desperate measures to get Just. One. More. Cookie. Don’t say I didn’t warn you.
Chocolate Crack Cookies
I call these Chocolate Crack Cookies because they are utterly irresistible to the chocolate addict. Incredibly rich and full of premium dark chocolate, these cookies are like a cookie version of flourless chocolate cake with a delicate surface that breaks into fudgy decadence. Do use the best quality chocolate you can find; I go with Scharffen Berger, Ghiradelli, or Guittard. (Recipe adapted from Bobby Flay.)
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: about 20 cookies
- Preheat the oven to 350 degrees F. Melt the 6 ounces of bittersweet chocolate and cocoa powder in a medium bowl over a pot of simmering water, or double boiler, whisk until smooth.
- Sift together the flour, baking powder, and salt, and set aside.
- Using a flat beater, cream together butter and sugar until fluffy. Add eggs and beat on high speed until the mixture takes on a slight sheen and looks smooth, satiny, and light. The idea here is to incorporate lots of air. Mix in the vanilla and espresso powder. On low speed beat in the melted chocolate mixture until evenly combined.
- Fold in the flour mixture with a spatula until just combined. Be careful not to over mix. Stir in the chocolate chips and pecans.
- Using a small cookie or ice cream scoop, scoop the mixture onto a parchment-lined baking sheet, leaving a few inches between each cookie. Bake for 10 to11 minutes (careful not to over-bake). The surface will be dry but the inside will still be soft. Cool on a baking sheet. The cookie will firm up once it is completely cooled"¦although I think they are best eaten hot and gooey.