Full disclosure – this recipe started as an attempt to make chocolate madeleines. They did not work. The batter was too dense for the light, fluffy madeleine texture…it didn’t spread and looked lumpy and awful.
They tasted great. So I rejiggered the madeleine recipe, but tried this recipe again on regular cookie sheets. And you know what? Still lumpy and not particularly pretty, but man if you like chocolate you will LOVE these.
- 2 eggs
- 2/3 cup sugar
- 1 T dark brown sugar
- 2 t vanilla
- 1 pinch salt
- 1 cup flour
- ½ cup dark chocolate cocoa powder
- ½ t baking powder
- 10 T butter, softened to room temperature
- 6 oz, semisweet or bittersweet chocolate (or a combination of the two if you prefer), melted
- 1 cup semisweet chocolate (either chips or melting disks)
- Chocolate sprinkles
DirectionsBeat together the eggs, sugar and brown sugar until smooth.
Next, add in vanilla and salt – beat those in as well.
Next, add in the flour, cocoa powder and baking powder and beat that too, but not a lot – just so that it’s fully blended.
Finally, gradually add in the butter and melted semisweet or bittersweet chocolate, again briefly beating or folding (you don’t want to go overboard here) just enough to fully blend them in.
Cover the batter and put it in the fridge for about a half hour.
Place a tablespoon-size amount of batter on a cookie sheet lined with parchment paper, 6 to a sheet. Bake in a 375° oven until the edges around each cookie just start to get a little crispy – maybe 9-10 minutes.
Take the trays out of the oven and let them sit for a couple minutes, then take the cookies off the trays and let them cool completely on a wire rack.
Once the cookies are cooled, melt your semisweet chocolate either in a microwave or double boiler and dip each cookie part way into the chocolate. Next, dip the cookies into your chocolate sprinkles so the sprinkles stick to the melted chocolate. Move them to a sheet of waxed paper to harden, and enjoy!.
Makes about 30 cookies.
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