I scratched my head looking for a good recipe to use these fruity and pretty acidic Scharffenberger unsweetened chocolate. I dug in my word document of recipes and was reminded of these very dark and quintessentially American chocolate cookies. They're unusual because they rely on beating whole eggs until they reach a stable foam before folding in melted unsweetened chocolate. A minimal amount of flour is then blended in along with more unsweetened chocolate chips. I saw versions of this cookie by David Lebovitz, Alice Medrich as well as Essence of Chocolate (by Scharffenberger). My version is based on Alice Medrich's with some amendments:
1. I'm using baking soda rather than baking powder to neutralise some of the acidity of all the unsweetened chocolate.
2. Since I've kept the sugar amount very low, it's difficult to keep the centre of the cookies moist and gooey. I came to think of these cookies as miniature cakes, and I use Shirley Corriher's technique for adding a little cream to flourless chocolate cakes to keep them moist. I therefore replaced some of the butter with cream. Use only butter if that's what you have on hand.
3. I also added some SP cake emulsifier to fight with the deflation that inevitably comes with folding chocolate into a whole egg foam. Your cookies will have less volume if you don't add SP, but the recipe doesn't use SP to start with. Worry not!
Darkest dark chocolate cookies - only for hopeless chocoholics!
60g (4 tbsp) unsalted butter, or 40g butter + 30ml heavy/double cream
150g unsweetened chocolate (for melting)
100g (1/2 cup) white granulated sugar
1/4 tsp salt
10g SP cake emulsifier (optional)
1 1/2 tsp ground espresso (optional)
40g (1/3 cup) plain flour (or glutinous rice flour if you want gluten-free)
1/4 tsp baking soda
100g unsweetened chocolate, chopped up to chip sizes (you don't have to be so austere here: use dark chocolate if you wish)
50g roasted nuts, roughly chopped - I used pine nuts
Mix the flour and baking soda in a large bowl and loosen them with a whisk.
Mix together the chopped chocolate and nuts together too.
Place the butter (and cream if using) with the chocolate in a large bowl and melt in a microwave in a few 30-second bursts. Stir until smooth and melted.
Whip the eggs, sugar, salt, espresso and SP (if using) with an electric whisk until it reaches the ribbon stage, and is thick and ivory in colour.
Fold in the melted chocolate in a few additions.
When the mixture is almost smooth, start folding in the flour mixture, followed by the chopped chocolate and nuts.
Line two large baking sheets with parchment paper.
Drop level tablespoons of batter for small cookies or heaping tablespoons for large cookies 5 cm/2 inches apart on the lined pans. Pressed them down with your palm to desired thickness.
When ready to bake, preheat your oven to 180C/350F and set two racks in the oven.
Bake until the cookies are puffed, dry and slightly crackled on the surface but still soft and gooey within, 8-10 minutes for small cookies, 10-12 for large cookies. Rotate the cookie sheets from top to bottom and from front to back halfway through the baking time to ensure even baking. Underbaking is better than overbaking for these cookies.
You can't get more chocolatey than this:
Ring up all your chocoholic friends to come over and eat soonest.