“It has been shown as proof positive that carefully prepared chocolate is as healthful a food as it is pleasant; that it is nourishing and easily digested… that it is above all helpful to people who must do a great deal of mental work.”
– Anthelme Brillat-Savarin
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
We went to the Lego convention last weekend, surprised that in spite of getting tickets for a specific time slot the line to enter wrapped around the building… there were lines inside and out. John got a Ferrari model… amazing the amount of detail, down to assembling working pistons. Maddie was absorbed working on it at family night.
RECIPE OF THE WEEK
I never really liked chocolate as a kid, but once I discovered dark, high quality chocolate I was hooked. These chewy, gooey cookies based on a recipe from Well Plated by Erin are loaded with three kinds of chocolate, the higher % Cacao, the more intense… I forgot to top with flaky sea salt, I guess that means I will have to make them again!
DEEP DARK CHOCOLATE COOKIES
- 1/2 cup flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 6 ounces bittersweet chocolate chunks, at least 60% Cacao
- 4 tablespoons unsalted butter, cut into 6 pieces
- 2 large eggs, at room temperature
- 2/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 12 ounces semi-sweet chocolate chips
- Flaky sea salt, optional (such as Maldon or Fleur de Sel)
Preheat oven to 350 degrees F, using convection setting if you have it. Line two baking sheets with parchment paper.
In a small bowl, whisk together flour, cocoa powder, salt and baking powder. Set aside.
Add the bittersweet chocolate and butter to a double boiler over simmering water. Heat, stirring occasionally, until the chocolate and butter are almost fully melted. Remove from above the water and stir until it melts completely and looks smooth and shiny. Let cool to room temperature.
In the bowl of a standing mixer with the paddle attachment, beat the eggs and sugar together on medium-high speed for 2 minutes, until they are pale and foamy. Beat in the vanilla.
Scrape down the bowl, then reduce speed to low and add the cooled chocolate mixture, mixing just until incorporated.
Scrape down the bowl again and with the mixer on low, slowly add the dry ingredients just until the dry ingredients disappear into the thick and shiny batter.
By hand with a rubber spatula, gently stir in the chocolate chips.
Drop by rounded tablespoonfuls onto the prepared baking sheets, leaving about 1 inch of space between the mounds of dough. Sprinkle the tops of the cookies with a pinch of flaky sea salt if desired.
Bake first tray on lower rack for 5 minutes, then move to upper rack and put second tray on lower rack. Bake for another 5 minutes and repeat while letting the first tray cool a few minutes before transferring to a cooling rack.
