Sunday, April 23, 2006
Sin! (The Good Kind)
For my on-going bake sale, I have been preparing all those cookies that are simply too caloric for me to make for myself. Today, I made Chris Gargone's Chocolate Chews, from Nick Malgieri's How to Bake. Mother of mercy.
Picture this, if you can: the chocolatiest, densest, most dizzyingly sugary chocolate fudge. With walnuts. And pecans. And white chocolate chips. Held together by a cracked, soft, brownie-like skin. A free-standing, fudge-a-licious brownie-cookie.
Malgieri calls them "rich." Ha. They are so wealthy they're gilded - a billionaire among beggars. I had one bite an hour ago and am still dizzy from the sugar kidney-punch.
Do not bake these unless you can serve them immediately to a crowd with a high sugar-tolerance.
Triple-Chocolate Fudge-a-licious Brownie-Cookies
(I made a few changes, since the original batch was going to make 60, and I naively wanted more chocolate - this makes about 15)
3 ounces semisweet chocolate (~1/3 cup chocolate chips)
1 ounce unsweetened chocolate
1/3 stick unsalted butter
7 Tbsp sugar
1 tsp vanilla extract
1/4 cup flour
1/4 tsp baking powder
1/8 tsp salt
1/2 cup white chocolate chips
1/2 cup chopped walnuts
1/2 cup chopped pecans
Preheat oven to 325 degrees (F). Line a baking sheet with foil.
Melt the chocolate and butter in a double boiler, then cool.
Whisk together the egg and sugar, then add to the chocolate with the vanilla.
Mix the flour, baking powder, and salt, then add to the chocolate mixture.
Stir in the chocolate chips and nuts.
Drop by the spoonful onto the sheet, and bake 12-15 minutes, until the surface cracks like a brownie.