(“Dark Chocolate Rituals” — a kind of chocolate cookie — is one of three recipes from the first episode of Kitchen Table Gaming, published earlier this week, here on Fetchland.)
I have spent the last few years on a quest to create the most chocolate-y cookie possible. My first efforts with cocoa powder in the batter were fine but they were just not going as far as I needed them to be. I found a way to make them using melted dark chocolate in the batter in addition to a dark chocolate cocoa powder and it was almost there. The missing element was finely ground espresso beans and suddenly the cookie sprang to life.
Dark Chocolate Rituals
1 Cup All Purpose Flour
1/2 Cup Unsweetened Cocoa Powder (I prefer Hershey’s Special Dark)
1/2 teaspoon baking soda
2/3 teaspoon Kosher salt
5 oz dark chocolate for melting
5 oz dark chocolate chunks for… chunks
1 stick unsalted butter (grass-fed butter really makes a difference)
1 1/2 cup granulated sugar
2 large eggs
2 tablespoons finely ground espresso beans
1/2 cup whole espresso beans
1 teaspoon pure vanilla extract
Time to make the cookies
Preheat oven to 325 degrees.
Melt 5 oz. of chocolate with one stick of butter in a double boiler or small metal bowl set over a pan of simmering water. Add espresso powder to as the mixture melts and becomes smooth. Meanwhile add flour, cocoa powder, baking soda, and salt into a bowl. Whisk together and set aside.
Add the chocolate mixture to a stand-up mixer with paddle attachment and add sugar, eggs, and vanilla and mix to combine. With speed turned down to low add the flour mixture in stages until it is all incorporated. Fold in the remaining chunks of chocolate.
Scoop the batter onto parchment or Silpat lined baking sheets with an ice cream scoop. Leave about 2 inches between each cookie. Press 3 or 4 whole coffee beans into the top of each cookie. Bake for 15 minutes and transfer cookies to wire rack to cool.
Makes 2 to 3 dozen cookies depending on how much raw batter you eat.