These cookies turned out looking nothing like the original recipe.
The original chocolate decadence cookies are thick and chunky and kinda lumpy looking.
Mine are flat and thin like wafers.
But boy are they good.
They taste like brownies. They are chewy and fudgy and chocolatey. They even have the same crackly, flaky top as brownies.
They could even be better than brownies. Big claim, I know.
They taste like chocolate, they are gooey, rich, moreish and definitely decadent. But because they are so thin, they are even chewier than brownies. You can eat more of them. And they will never bake up cakey.
Bonus.
They are made primarily of chocolate, sugar and eggs.
They are supposed to have chocolate chips inside, but as soon as I added mine, they melted.
Hence the flat pancake cookies.
I think I kind of like them that way.
CHOCOLATE DECADENCE COOKIES
Adapted from Alice Medrich’s Chewy Gooey Crispy Crunchy.
So this recipe does not make cookie dough. It makes batter. Delicious batter. Do not freak out when you see runny the mixture (I almost did). Do not add more flour (I thought about it). It is supposed to be batter. Kick back for 5 minutes, lick the mixing spoon, and wait. The batter will thicken just a little, and then you can scoop away.
110g dark chocolate (4 oz)
110g milk chocolate (4 oz)
30g unsalted butter (2 tbsp)
2 eggs
1/2 cup white sugar
1/2 tsp vanilla
1/4 cup plain flour
1/4 tsp baking powder
1 tsp salt
150g dark chocolate chips (5 oz)
Preheat the oven to 170 C and line 3 baking trays with parchment paper.
In a metal bowl that will fit over a saucepan (or in a double boiler), melt the dark chocolate, milk chocolate and butter over barely simmering water.
Once it is melted and smooth, set aside to cool and leave the water simmering.
In another metal bowl that will fit over the saucepan, whisk together the eggs, sugar and vanilla. Place the bowl over the saucepan of simmering water and whisk until the mixture is lukewarm to touch. Take it off the heat.
Add the chocolate mixture into the egg mixture and whisk until combined. Mix in the flour, baking powder and salt. Allow to cool a little before adding the chocolate chips, unless you want flat pancake cookies.
Spoon tablespoons of the dough onto the baking trays, leaving 3-4cm of room for spreading.
Bake for 12 minutes, until the tops are cooked but the centres still gooey.
Let them cool completely on their trays (they are delicate and can stick while hot). Makes about 18 cookies.
