Thursday, April 24, 2014

chocolate high

I love making cookies. Categorically, they're typically easier than making say, a cake and sometimes a rich, dark chocolatey cookie is in order. And these cookies have all the elements to be one of my favorites. They're soft and "molten" in the center (sigh) but the edges are firmer so you can actually pick up the cookie without it falling apart. Then there's the crunch-factor with the chopped walnuts. These. Are. Divine.
Another wonderful thing about these cookies is they stay soft and moist for days (if they last that long).
Oh and they make a ton and freeze really well, so technically you could have small, fresh batches of these babies every week! Please don't blame me if your scale isn't your friend lately.
This is a pound of melted bittersweet chocolate- I could just eat this!
you'll have 3 of these cookie dough rolls- perfect for baking now and later!

now THAT's a perfect bite!
Molten Chocolate Cookies
Recipe barely adapted from David Lebovitz’s Room for Dessert
Makes about 60 cookies

Recipe Notes
- The only real adjustments I made to this recipe were the addition of salt (just a little) and more vanilla.
- The logs can be refrigerated for up to one week or frozen for up to two months.

1 Pound bittersweet chocolate, coarsely chopped
4 Tbs. (½ stick) unsalted butter
1 Cup coarsely chopped walnuts, toasted
4 Large eggs, room temperature
1 ¾ Cups sugar
1 tsp. vanilla extract
½ Cup flour
½ teaspoon baking powder
pinch of salt
2 Cups chocolate chips

1. Melt the chocolate and butter and let cool slightly
2. In a standing mixer with the whisk attachment, whip the eggs, sugar and vanilla at high speed until they form a well-defined ribbon when you lift the whisk. Remove the whisk and attach the paddle to the mixer. Add the melted chocolate mixture and mix until combined.
3. Add the flour and baking powder, then the chocolate chips and walnuts. Cover and chill the dough until it is firm, at least 30 minutes.
4. In the bowl, divide the dough into three sections and place on a lightly floured surface, or on a large piece of parchment. Roll each section of dough into a 10-inch log, 2 inches in diameter (see note above).
5. To bake the cookies, preheat the oven to 350ยบ F and line a baking sheet. Slice the logs into ½-inch cookies and place them on the baking sheet, evenly spaced. Bake for 9 minutes, rotating the pans midway through baking- look for the edges to be done but the middle to still be soft. Once they have cooled, store the cookies in an airtight container.


  1. Wow! These look incredible! I am so glad the Mayans discovered chocolate!

  2. These are the best cookies! I made them and love the taste and texture. Thanks for sharing the recipe!

    1. Jenny, I couldn't agree with you more! I'm so glad they came out well and that you're enjoying them!

  3. Hello,
    I made these for a barbeque I was invited to over the weekend, with kids & they were gobbled up!
    I did not have enough bittersweet chocolate so I used a mix of bittersweet, baking & semi-sweet chocolate bits & then tasted the melted chocolate before I added it to the dough, to make sure it was sweet enough & it was fine. They came out just like the pictures & they were so good. I was thinking next time of eating them with vanilla ice cream too! Thanks for the recipe & I will definitely make these again.

    1. KK, I'm so glad they turned out well, and that's a good idea to mix chocolates- sometimes you have to just use up what you've got! I LOVE the idea of adding ice cream- these would make for decadent ice cream sandwiches, don't you think?