Dawn of She Is Too Fond of Books is hosting this year’s Virtual Christmas Cookie Swap. After reading my recipe, you can head on over to her blog and find more. She’s serving virtual coffee…..
Note: Cookie Swap Recipe Disclaimer
Generally I make myself wait all year until Christmastime to make Peanut Butter Blossoms, my total favorite. But everybody knows about those.
So for the swap, I was looking for other recipes for cookies, using the search terms ooey and gooey, and this intriguing recipe came up that is shown below. To me, it looks like a winner, and perhaps by the end of the day today, I will bake them and know for certain! ..which is not to say I still won’t be making Peanut Butter Blossoms, but since so few survive my just-out-of-the-oven attack on them, it’s time to add to my repertoire…
Ooey-Gooey Double-Chocolate Cookies
Total time: 40 minutes, plus 1 hour chilling time for the batter
Ingredients
1/4 pound (4 ounces) unsweetened chocolate
4 tablespoons ( 1/2 stick) butter
3 eggs
2 teaspoons vanilla extract
1 cup sugar
1/2 cup flour
2 tablespoons cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 pound bittersweet chocolate (chunks or chips)
Directions
1. In a bowl set over a pot of simmering water, melt the unsweetened chocolate and butter. Remove from the heat and cool slightly.
2. In the bowl of a mixer with a paddle attachment, or in a large bowl using a fork, combine the eggs, vanilla and sugar. Mix just until incorporated and set aside.
3. Sift together the flour, cocoa powder, baking powder and salt into a medium bowl. Set aside.
4. Add the melted chocolate to the egg mixture and mix just until combined. Stir in the sifted dry ingredients and mix just until combined, then stir in the bittersweet chocolate.
5. Cover the batter with plastic wrap and refrigerate for at least 1 hour to chill thoroughly. Heat the oven to 350 degrees.
6. Divide the dough into 18 portions. Grease your hands (to prevent the dough from sticking) and shape the portions into balls. Place the balls on a greased, parchment-lined sheet pan, leaving 2 to 3 inches between each.
7. Bake until the edges of the cookies are just set and the center is still soft, 10 to 12 minutes, rotating the pan halfway through. Place the cookies, still on the parchment, on a rack and cool completely before serving. They will be very soft.
Makes 1 1/2 dozen
I want to have a bit of both!!
Oh man, these both look so yummy!
How great would these be with a cup of coffee?!! Thanks for sharing.
Were you really searcing using “ooey” and “gooey”?! That’s too funny! (and these certainly look ooey and gooey!)
Peanut Butter Blossoms are a favorite around here, too – Santa gets them every year with a glass of milk (and some cheese; not sure how that tradition started)
Wow! Lots of chocolate. It’s funny but I always have to make a point to have one chocolate cookie for my cookies trays. I’m not a big fan of chocolate cookies!
I like ooey gooey chocolate! I think chocolate belongs on a cookie tray for sure.
Jill – It’s always fun to read your posts. I wish I could be in your kitchen when the cookies come out of the oven. Of course, you’d have to make a double or triple batch just so a few would survive for later sharing. My family loves a real good chocolate cookie. I’m now going to have to try these.
Yum! If I didn’t have a huge container of chocolate chip oatmeal cookies in my kitchen right now, I’d make these today.
I’m never going to be able to look at those Peanut Butter Blossoms the same way ever again!
I’m with you Peanut Butter Blossoms, Awesome!!
I too attack cookies right out of the oven. These would not survive long. Oh my … I must pretend I never saw this post.
Anything with the words ooey-gooey in its name has got to be good!
I’m SO sad I missed this in my month-long blogging break but glad I saw your recipe.
I’m not a huge fan of chocolate but I do love ooey-gooey. Think I’ll have to make this a 2011 baking experiment!
I am making peanut blossoms tomorrow, and am so excited about it!! I love the idea of an ooey-gooey chocolate cookie too, and might have to add this list to my repertoire this year. Thanks for sharing!
I think my mouth just started watering!