Chewy Chocolate Cookies
I have reviewed several chocolate cookie recipes over the last year, and was disappointed in all of them. For some reason or other, every single chocolate cookie I tried hated Utah altitudes. They all came out thin and flat and spread out all over the pan. I was so disappointed. I was beginning to give up on the idea of having a good solid chocolate cookie recipe.
Then I came to this recipe in my book. Hooray! Finally a chocolate cookie that came out perfect in high altitudes, tasted wonderful, had a great chewy texture, and was pretty much amazing except for one thing. This recipe makes nine cookies. Nine. Are you serious? NINE? That’s one cookie a person in my gaming group if my children don’t get any cookies. I don’t see the point of making a batch of cookies if they don’t at least make 2 dozen. It’s simply not worth the effort of dirtying up a bowl. Alright, it’s true that you’re supposed to measure out ¼ cup of dough per cookie, so they make nine really HUGE delicious chewy chocolate cookies. There’s an easy fix. Drop the cookie size down to a tablespoon, and suddenly you have more cookies. Big cookies like the kind you get at bakeries are wonderfully sinful, but I personally don’t need the calories and can be satisfied with a smaller cookie. Can you imagine taking nine big chocolate cookies to a bake sale? They’d look decadent, but there would be only nine to sell! The chocolate in the cookie can get expensive, so doubling or tripling the recipe would get costly. Just make the smaller cookies.
I made these cookies without the pecans because of the nut haters in my group, but I think they would taste fabulous with these. It tastes very much like a brownie, and I don’t mind brownies with nuts. I’d like to try other add-ins, because these would make a good base for just about anything.
Chewy Chocolate Cookies
8 squares (1 oz each) semisweet chocolate, divided
2 Tbl butter, softened
1/3 cup packed brown sugar
½ tsp vanilla extract
¼ cup flour
1 cup chopped pecans.
In a microwaves, melt four chocolate squares. Cool to room temperature (this doesn’t take as long as you’d think). Coarsely chop remaining chocolate. Set aside. In a small bowl, cream the butter and brown sugar. Beat in egg and vanilla. Add cooled chocolate. Beat until blended. Combine flour and baking powder. Gradually add to the creamed mixture. Stir in pecans and chopped chocolate. Drop by ¼ cupfuls onto an ungreased baking sheet. Bake at 350 for 10-12 minutes or until firm and tops are cracked. Let stand for 2 minutes before carefully removing to wire racks to cool completely. Makes 9 really big cookies.