Few things are better in life than chocolate. When I am sad, Chocolate makes it better. When it’s my birthday, I want a chocolate cake! When I’m in the mood to eat candy, I will only want dark chocolate. Chocolate is my go to!! I have made so many different variations of cookies and if you’d ask me what my favorite cookie of all time might be, I’d say probably chocolate chip lol. Chocolate is reliable. It’s never bad! Never, ever!!
Today’s cookies are pure chocolatey goodness. I ate two, but wanted so many more than that. At first bite they give you a crunchy outside and as you eat more, you get a warm, gooey, beautiful, fudgey- chocolate on the inside. Heaven!!
I dream about these kinds of cookies. I made them at my moms house tonight and left them behind because I knew if they were in my home tomorrow, I’d probably eat them for breakfast, lunch and dinner. Sigh….
A few notes to consider if you decide to follow my recipe. The batter is similar to chocolate brownies, in that it is a very runny batter. Do not make these cookies if you are in a hurry because they will need to set in the freezer for at least an hour before they head into your oven to bake.
I melted my dark chocolate down with butter in a double broiler, I didn’t use any cocoa powder. That makes for a better chocolatey taste and texture, in my opinion!
Please make sure that your eggs are room temperature before working on this. It allows the eggs to evenly disperse into the batter and will give you a more light and airy texture of a cookie.
The consistency of the batter once all is combined, is too runny to be able to scoop. I suggest freezing in a shallow dish, for about an hour or so. Basically, the batter just needs to thicken up so that it can be scoopable and formed into a ball. The end result of this recipe, I am very pleased with! I hope you enjoy them as much as I have! Thank you for reading.
- 10 ounces dark semi sweet chocolate chips - 2 tablets of Abuelita's hot chocolate (6 ounces) - half stick of unsalted butter - 4 eggs at room temperature - 1 1/2 cup of sugar - 1 1/2 tsp Mexican vanilla - 1/2 tsp salt - 1/2 cup flour - 1/2 tsp baking powder
Preheat your oven to 350 degrees and line two baking sheets with parchment paper. In a double broiler, combine your butter, the dark chocolate chips and the abuelitas tablets over a simmering boil. Stir the chocolate with the butter until it has melted then remove off heat and set aside.
In a medium to large bowl, add the room temperature eggs and sugar together. Beat with a mixture for about 5 minutes or until the eggs and sugar are creamy and well combined.
In a small bowl, sift the flour, baking powder and salt. Quickly mix together then set aside.
Take the bowl of the chocolate and begin folding it into the eggs and sugar with a spatula. Continue folding and incorporating until the mixture is completely Brown in color and you can no longer see the yellow.
Next, fold in your flour mixture. Keep folding until all the flour has disappeared and you are left with a soft light chocolate batter. Now pour your chocolate into a shallow dish, cover it, then allow to set in the freezer for at least one hour.
After the chocolate has set, scoop 2tbs worth of dough and form into ball shapes. Set on baking sheets two inches apart and bake anywhere between 12-15 minutes or until the outer edges are hardened and the tops of the cookies have cracked.
Allow to completely cool on cooling racks. Pour yourself a glass of milk and enjoy!!