Chocolate Cookies

We tried a new cookie recipe , that I had intended to make for the Christmas cookie exchange. I found it on Food Network.

Extreme Brownie Cookies

These are pretty good, as chocolate cookies go. They are super chocolatey. One or two and I am chocolated out, and that is saying something. They were also a little more labor intensive than I like for a cookie. I won't be making these very often for that reason. I didn't put the nuts in, and I had some leftover white chocolate chips that I used instead that ended up tasting terrible to me, so after the first batch I took them out (don't ask). I did enjoy the dough. It was like eating fudge. They were soft and definitely brownie-like inside. The first and second batches spread more than the last batch (the photo is the last batch) so the cookies were smaller even though the rolled balls were the same size. I put the dough back in the fridge between batches so it would stay firm for rolling. I would give these 4 out of 5 stars, since I didn't like the process, but the end result was worth coming back for seconds (with a sizable glass of milk to wash it down).

Extreme Brownie Cookies Recipe courtesy of the RIVER RUN COOKBOOK (HarperCollins, 2001)   12 ounces (2 cups) bittersweet chocolate, chopped  8 tablespoons (1 stick) unsalted butter  3 eggs  1 1/2 teaspoons vanilla extract  1 cup sugar  1/2 cup all-purpose flour  1 1/2 teaspoons baking powder  1/4 teaspoon salt  6 ounces (1 cup) semisweet chocolate chips  1 cup chopped pecans or walnuts (or a combination)   ·       In the top of a double boiler set over very hot water, melt the bittersweet chocolate and butter. Allow it to cool.  ·       Using an electric mixer, beat the eggs and vanilla in a mixing bowl until frothy. Slowly add the sugar and beat until the mixture ribbons off the beaters. Add the melted chocolate mixture. Stir to combine.  ·       Sift the dry ingredients together. Add to the chocolate mixture and stir to combine. Fold in the chips and nuts. The dough will seem more like cake batter than cookie dough. Cover the mixing bowl with plastic wrap and refrigerate until the dough is well chilled (and more cookie-dough-like).  ·       Set the oven to 350 degrees. Line several baking sheets with baking parchment.  ·       Scoop up the chilled dough and roll with your hands into small balls the size of a whole walnut (in the shell). Place the cookies on the prepared pans, about 1 1/2 inches apart.  ·       Bake about 12 minutes or a bit longer. The tops of the cookies should look dry and cracked. Allow to cool for a minute on the baking sheet, then remove to cake racks for further cooling.