When I got the Back in the Day Bakery Cookbook in the mail, I tore through it immediately and I honestly wanted to make every recipe in the book. I love retro, old-style baking, and as the name of the bakery implies, this one fits the bill. I first made the lemon pie bars and they were super delicious. So, I decided to make the next recipe that caught my eye, Chocolate Dreams. If the name doesn’t convince you to make these cookies, their description certainly will. ” True chocolate lovers, meet your ideal cookie! This cookie has as much pure chocolate as we could possibly pack into one. It has a brownie-like exterior and intense gooey goodness inside.” How can one read that and say, no, that cookie doesn’t sound good. Well, okay, besides my husband.. . 😀 The resulting cookie was true to their word. I love the glossy coat the cookies get on the outside, just like you get on a perfect brownie. Then when you bite into it, the bold chocolate flavor is almost shocking in its richness and then the gooeyness….oh my goodness!! This is one fabulous cookie. I only made half a batch (what was I thinking?) and I was sad because they were gone far too quickly. But, it’s for the best, because I don’t think I would have been able to part with any of these cookies. And, if I keep them, I eat them, all of them!
Yield: 24 cookies
1 cup unbleached all purpose flour
1 tsp baking powder, preferably aluminum free
1/8 tsp fine sea salt
4 large eggs, at room temp
1 1/2 cups packed light brown sugar
2 tsp pure vanilla extract
1 tsp espresso powder or finely ground coffee
1 pound bittersweet chocolate, chopped I used Callebaut
8 Tbsp (1 stick) unsalted butter
1 cup semisweet chocolate chips
Position racks in the upper and lower thirds of the oven and preheat it to 350F. Line 2 cookie sheets with parchment.
In a medium bowl, whisk together flour, baking powder and salt. Set aside.
In a small bowl, whisk the eggs, brown sugar, vanilla, and espresso together thoroughly. Set aside.
Put the bittersweet chocolate and the butter in a large heatproof bowl. Set the bowl over a saucepan of barely simmering water (do not let bottom touch the water) and heat. Stir frequently until melted and smooth. ( I put the cut butter and chopped chocolate in a bowl and microwaved them carefully until almost all melted, then let the residual heat melt the rest of the chocolate.) Remove from heat and set aside until warm, not hot.
Add the egg mixture to the cooled chocolate mixture, stirring until combined. Stir in the flour mixture. Then, fold in the chocolate chips.
Use a small ice cream scoop to form the cookies, about 1 rounded tablespoon each, and place on the prepared cookie sheets. Leave about 2 inches between the cookies to allow for spreading. Bake for 10 to 12 minutes, rotating the pans halfway through the baking time to ensure even doneness. The surface of the cookies should look dry and set, but the centers should still be gooey. Let the cookies cool on a wire rack. Store the cookies in an airtight container for up until 3 days at room temperature.