Chocapocalypse Cookie

This weekend Bunneh and I were in recovery mode.  We’d had a week that was both busy and crazy and a bit disappointing.  One of the things I lurve about Bunneh is that one of his methods of winding down is to cook, which is always a benefit to my tummy and at almost full term pregnancy my life revolves around my tummy anyway.  🙂

His wind down included batches of herb butter and herb oil, both favorites around here, and ended with the Chocapocalypse Cookies from Alton Brown.  These cookies are phenomenally amazing and a chocolate heart attack on a plate.  I laughed a little as we went through the ingredients because there are four different types of chocolate in this recipe and I happened to have all four on hand, plus the cocoa nibs, but hey…that’s what a well stocked pantry is for right?

So here’s the recipe.  We adjusted it just a little with the addition of UltraGel and used a larger disher to get fewer bigger cookies, but that worked out fairly well too.  The UltraGel helps make the recipe a little more stable, but still do NOT skip the refrigeration step before scooping these cookies out.  It doesn’t work well.

Chocapocalypse Cookie – Alton Brown with minor adjustments

6 ounces 54-percent bittersweet chocolate, coarsely chopped
2 ounces unsweetened chocolate, coarsely chopped
1 3/4 ounces all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
2 teaspoons UltraGel
4 tablespoons unsalted butter, at room temperature
6 ounces light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
3 ounces 70-percent bittersweet chocolate, coarsely chopped
3 ounces 40-percent milk chocolate, coarsely chopped
2 ounces cocoa nibs


Place the 54-percent bittersweet chocolate and unsweetened chocolate in a medium glass mixing bowl and microwave on high for two 30-second intervals, stirring after each interval. If still not smooth heat for 10 additional seconds at a time and stir until smooth. Set aside to cool to 90 degrees F, approximately 15 minutes.

Whisk the flour, baking powder and salt together, transfer to a paper plate and set aside.

Put the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until combined and looks like wet sand, about 2 minutes.

Whisk the eggs and vanilla together in a small bowl. Turn the mixer on low speed and slowly add the egg mixture until fully incorporated. Pour in the melted chocolate and mix to combine. Stop and scrape down the sides of the bowl.

With the mixer on low speed, add the flour mixture and mix until integrated. Add the 70-percent bittersweet chocolate, 40-percent milk chocolate and the cocoa nibs and mix until combined.

Cover the bowl with plastic wrap and refrigerate for 45 minutes.

Preheat the oven to 350 degrees F.

Scoop the dough using a 1 1/4-inch-diameter disher or ice cream scoop onto parchment-lined half-sheet pans, placing 2 inches apart, 12 cookies per pan. Bake for 8 to 9 minutes, rotating after 5 minutes. Do not over-bake; the cookies may look wet and doughy.

Cool the cookies on the pan for 2 minutes, then transfer on the parchment paper to a cooling rack to cool completely.


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