Chocolate Decadence Cookies

9 Reviews
ADD YOUR REVIEW
Photo: Leigh Beisch; Styling: Dan Becker
Yield
Makes about 40 cookies
December 2009
RECIPE BY Sunset

Don't overbake these Chocolate Decadence Cookies–they're best when slightly gooey. Try making them for a sweet food gift during the holiday season.

This recipe goes with: Hazelnut Nutella Sandwich Cookies, Chocolate Peppermint Patty Cookies, Double Chocolate Cookies, Chocolate Peanut Butter Thumbprint Cookies 

Ingredients

  • 10 ounce bittersweet chocolate, chopped
  • 2 ounces unsweetened chocolate, chopped
  • 1/4 cup unsalted butter, cut into chunks
  • 3 large eggs, at room temperature
  • 1 cup sugar
  • 3/4 cup flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon kosher salt

Nutritional Information

  • Calories 86
  • Caloriesfromfat 56%
  • Protein 1.4g
  • Fat 5.3g
  • Satfat 2.8g
  • Carbohydrate 11g
  • Fiber 0.8g
  • Sodium 27mg
  • Cholesterol 19mg

How to Make It

Step 1

Put chocolates and butter in a medium metal bowl and set bowl over a pan filled with 1 in. of simmering water. Cook, stirring occasionally, until melted, then remove from heat and let cool slightly. Whisk in eggs and sugar, mixing until combined. Then whisk in flour, baking powder, and salt. Chill dough, covered, until firm, about 2 hours.

Step 2

Let dough sit at room temperature 15 minutes. Meanwhile, preheat oven to 350° and line 2 baking sheets with parchment paper. Scoop 1 tbsp. portions of dough, rolling each into a ball, and put onto sheets 1 in. apart. Bake cookies until they no longer look wet on top, about 8 minutes. Let cool on baking sheets.

Step 3

Make ahead: Batter up to 1 day; baked cookies up to 2 days, airtight.

Step 4

Note: Nutritional analysis is per cookie.

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Ratings & Reviews

izzyluve's Review

GabrielleT
November 29, 2013
N/A

CindyW's Review

MaryMc
June 15, 2013
We were really disappointed in these cookies after all the glowing reviews. The flavor had a particularly dry dark chocolate feel, even for having so much bittersweet chocolate. We did bake them 9 minutes, and they do have a softer interior consistency still. We won't be making again.

suendoug2004's Review

sohacomom
December 17, 2012
This sounds absolutely delicious -- thanks for the comments, everybody -- and I'll try them out this week.

JenInParkSlope's Review

MelROSE2
October 25, 2011
These cookies were delicious, EXTREMELY rich and decadent. I tried the peanut butter version as well but I actually thought that was too much. Would love to try the nutella version this year, though I wonder if that one might be too rich as well. Nevertheless, so yummy!

1cookinfreak's Review

CindyW
December 29, 2010
This is chocolate heaven! I just made the plain cookie with no filling. I pressed the cookie balls with the tines of a greased fork before baking for a more uniform appearance and sprinkled with powdered sugar once they were fully cooled. Very rich!

sohacomom's Review

1cookinfreak
April 18, 2010
Very rich and chocolaty....need I say more? Where are the variations for peppermint, etc?

MelROSE2's Review

suendoug2004
December 17, 2009
This recipe is wonderful. The cookies are so incredibly decadent, you can be satisfied with just one. I am making my third batch this weekend. I agree with the other reviewer; cook the cookies for 9 minutes instead of eight. That extra minute really makes a difference. They were still moist, yet not raw as when cooked for eight. Also, instead of the sandwich style (proved to be too messy and used up twice the amount of cookies) I just frosted the top and sprinkled them with the candy cane crumbles. Yummy! You must make these.

GabrielleT's Review

izzyluve
December 16, 2009
I made these for a cookie exchange party. Everyone LOVED them! For extra flavor I sprinkled them with crumble Heath Bar Crunch pieces before baking and renamed them Chocolate Heath Bar Crunch Chews... excellent!

MaryMc's Review

JenInParkSlope
December 14, 2009
These are soooo good! They're *seriously* chocolate-y. I made the variation with the peppermint filling, but I think I'll be trying them all. My best new discovery in this year's holiday baking binge--definitely a keeper! My only suggestion is that I cooked them 9 minutes instead of 8--at 8 they seemed almost undercooked, but at 9 they were still plenty soft.