Saturday, January 30, 2016

Flourless Double Chocolate Cookies

Although these cookies look simple at first sight, their flavor is rich and decadent. Specially if you use good quality chocolate with at least 70% cocoa. Valrhona, Callebaut  or Guittard are good choices.
  • 10 ounces bittersweet chocolate
  • 4 ounces butter
  • 4 eggs
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup cocoa powder
  • 1 teaspoon kalhua liquor
  • 1 teaspoon baking soda
  • 1/2 cup semi-sweet chocolate chips
Preheat the oven to 350F. Line two baking sheet with parchment paper. 

Melt the chocolate with the butter in a bowl placed on top of a pan of simmering water. Whisk until smooth and set aside.


In another bowl mix the cocoa powder, baking soda and salt. If you find lumps it is better to sift this mixture. Set aside.
Whisk the eggs with the sugars and liquor until frothy.

Add the cooled chocolate mixture and the dry ingredients. Mix everything together until combined and then add the chocolate chips. Refrigerate overnight.

Scoop the chilled dough onto the prepared sheet pans and bake for 10-12 min. They should be shiny and puffy.





 Let them cool on wire racks.



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