Are you looking for a can’t-miss chocolate cookie to bake this holiday season?
Look no further than this beaut.
This is one of the most chocolatey cookies I’ve ever had.
Consider: There are 1 3/4 pounds of chocolate in them — and only 1/2 cup flour.
Leave it to Pastry Chef Belinda Leong of San Francisco’s incredible B. Patisserie to come up with these decadent delights.
The recipe first appeared in the November 2012 issue of Food & Wine magazine. Editor in Chief Dana Cowin declared them the most delicious cookies she’s ever had. So, how could I resist trying a batch?
They bake up with crackly tops and gooey interiors. They are as deep, dark and rich as chocolate truffles. One is all you need to satisfy. But they’re so amazing, you will find yourself reaching for another despite yourself.
But hey, isn’t that what the holidays are all about?
BONUS: Interested in another dazzling cookie recipe from Belinda Leong? You’ll find one for Almond Cookies in my new cookbook, “San Francisco Chef’s Table” (Lyons Press), along with her ultra creamy Vanilla Rice Pudding. Check it out at at Barnes and Noble or Amazon.
Chocolate Brownie Cookies
(Makes about 3 dozen)
1 pound semisweet chocolate, chopped
4 tablespoons unsalted butter
4 large eggs, at room temperature
1 1/2 cups sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1/2 cup all-purpose flour, sifted
1/2 teaspoon baking powder
One 12-ounce bag semisweet chocolate chips
In a large bowl set over a saucepan of simmering water, melt the chopped chocolate with the butter, stirring a few times, until smooth, about 7 minutes.
In another large bowl, using a handheld electric mixer, beat the eggs with the sugar at medium speed until thick and pale, about 5 minutes. Beat in the vanilla and salt. Using a rubber spatula, fold in the melted chocolate, then fold in the flour and baking powder. Stir in the chocolate chips. Scrape the batter into a shallow baking dish, cover and freeze until well chilled and firm, about 1 hour.
Preheat the oven to 350° and line 2 baking sheets with parchment paper. Working in batches, scoop 2-tablespoon-size mounds of dough onto the prepared baking sheets, about 2 inches apart. Bake for about 10 minutes, until the cookies are dry around the edges and cracked on top. Let the cookies cool on the baking sheets for 10 minutes, then transfer to a rack to cool completely before serving.