Three dozen cookies comprised of over a pound of bittersweet chocolate, two cups of bittersweet chocolate chips, and three tablespoons of cocoa powder. I was inspired to make these cookies after coming home from a visit to Seattle.
Outside of cities in California, Seattle is the is probably the city I have visited the most. Behind Seattle? Chicago, Portland, and Dublin. So much world, so little time. You know you love a city when you can't quite remember how many times you've been there.
This trip was all about good friends and good food. I spent the weekend with a sweet friend and colleague who relocated to a suburb north of the city. Being a southern California native, I love to visit such a "foresty" place.
Next up, Mr. Kitchen joined me for a few days in the city. The highlight was having dinner with a dear, dear friend. You know those friends that you don't see for 30 years and then it's like you haven't missed a beat? That's him. What a treat. I can't begin to tell you how special it was... the sweetest thing.
The last time I was in Seattle was 2008, and I will say that the city proper seems a little more hardened. There are parts of the city that are a little more seedy than I remember, and the fish doesn't seem to be flying in the Market.
What is the same? The food, the walkability of the city, and just the gorgeousness of the place.
What to make in honor of this trip? These Tom Douglas Chocolate Truffle Cookies. They seemed like the perfect way to celebrate our trip.
Chocolate Truffle Cookies With a Crackle CrustMakes about 36 to 40 3 1/2 inch diameter cookies
Ingredients205 grams all-purpose flour
20 grams unsweetened cocoa powder
1⁄2 teaspoon baking powder
1⁄2 teaspoon salt
567 grams bittersweet chocolate, chopped
1⁄2 cup plus 2 tablespoons unsalted butter, softened
2 1⁄4 cups sugar
6 large eggs at room temperature
1 tablespoon pure vanilla extract
Generous 2 cups bittersweet chocolate chips
- Preheat the oven to 350°F.
- Sift the flour, cocoa, and baking powder together. Stir in the salt and set aside.
- Melt the chopped chocolate in a double boiler until melted. Allow to cool for 5 to 10 minutes.
- Combine the butter and sugar in the bowl of an electric mixer with the paddle attachment and cream on medium speed until well combined.
- Add the eggs, one at a time, mixing on medium speed until the eggs are incorporated.
- Increase the speed to high and beat for a few minutes until the mixture is very light and pale.
- Add the melted chocolate and the vanilla extract and mix just until combined.
- Remove the bowl from the mixer and fold in the dry ingredients using a rubber spatula. Fold in the chocolate chips.
- Set up several baking sheets with parchment paper and start scooping the cookies as soon as you finish making the batter. Use an ice cream scoop but pack the scoop only about three- quarters full.
- Scoop the batter onto the baking sheets, placing the cookies about 2 inches apart. Flatten each mound of dough slightly with your hand or an off-set spatula.
- Bake the cookies, one sheet at a time in the center of the oven, until they are evenly cracked all over the tops and are softly set, about 14 minutes, rotating the pan about halfway through the baking time.
- Remove the pan from the oven and cool on a wire rack. Allow the cookies to cool completely before removing them from the baking sheets with a metal spatula.