If chocolate is the answer, the question is irrelevant.  Regardless of day or time, chocolate is always welcome.  If you can have chocolate milk and chocolate chip pancakes for breakfast, then I don’t see why you can’t enjoy it all day long.  Plus, isn’t it a given fact that chocolate makes everything better?

These decadent chocolate cookies are guaranteed to cure any chocolate craving.  However, I must warn you.  These are rich, luxurious, and heavenly cookies that meant for sharing.  Try really hard not to devour them all by yourself.

I have yet to introduce myself to my neighbors at my new townhouse.  I have devised a plan to meet my neighbors without ever leaving my place.  I will prop my windows open while I bake after work hours or during weekend mornings when I am sure my neighbors are at home.  They will be drawn to the intoxicating aroma escaping from my kitchen and come knocking at my door.  These babies are going to make me a lot of new friends.

I’m sure you have noticed that there is over a pound of chocolate in this recipe.  That may seem like a lot, but I assure you these cookies are worth every calorie.   But if you’re still feeling guilty from last week’s Thanksgiving feast, I suggest adding some toasted walnuts or crushed almonds to feel a little healthier.  Next time I make these I am going to mix in some crushed pretzels.  I have grown to love salt with my desserts.  I will definitely make these again with pretzels.  Actually, maybe I’ll make it tonight, if can’t sleep from thinking about it.

Decadent Chocolate Cookies, adapted from Martha Stewart
makes 2 dozen

Ingredients


8 oz semisweet chocolate chips

4 Tbsp unsalted butter

2/3 cup all-purpose flour

1/2 tsp baking powder

1/2 tsp salt

1/4 tsp espresso powder

2 large eggs, room temperature

3/4 cup dark brown sugar, packed

1 tsp vanilla paste

12 oz semisweet chocolate chips

Method


1. Preheat oven to 350 degrees F.

2.  Over a bain-marie (water bath), heat 8 oz chocolate chips and butter until almost melted.  Do not overheat.  Chocolate butter mixture should be shiny and still in temper.

3.  In another bowl, whisk together flour, baking powder, salt, and espresso powder.  Set aside.

4.  In the bowl of a stand mixer, beat together eggs, brown sugar, and vanilla until fluffy and light in color.  Add melted chocolate and mix on low speed.  Add dry mixture and mix until just combined.  Fold in remaining 12 oz chocolate chips.

5.  Scoop tablespoons of dough 2 inches apart onto a parchment lined baking sheet.  Bake for 10-14 minutes until cookies are shiny, crackly and still soft in the center.  Cool on baking sheet for 10-15 minutes before letting cool completely on a wire rack.

Note:  The batter will look more like a brownie batter than a cookie dough.  If you overheat your chocolate butter mixture, your cookies will not be as shiny.