The second recipe for the month of November from TWD is Double Chocolate Cookies. It can be found on page 329 of Baking with Julia, by Dorie Greenspan. It can also be found here.
Overall I was very happy with this cookie. It was easy to make and the results were super yummy. I made the entire recipe, but only cooked 9 cookies. The rest of the dough is in the freezer waiting for my next cookie occasion. My freezer is getting quite full of baked goods. Luckily Thanksgiving is just a week away and I can unload some of it to my family and friends.
These cookies have a double dose of chocolate. First bittersweet and unsweetened chocolate is melted along with butter in a double boiler. I like to use Scharffen Berger bittersweet chocolate. Then eggs are whipped with sugar and then the cooled chocolate mixture is poured in and mixed. Then flour, coffee powder, baking powder, and salt are mixed in. Finally, chunks of bittersweet chocolate are folded into the batter. The batter is covered and refrigerated overnight before baking on cookie sheets the next day. The baked cookies are ooey, gooey in the center the first day. The second day, the center has firmed up, but the cookie still tastes great.
The coffee powder really gives these cookies a punch of intense flavor. It wakes up the chocolate. The cookie was brownie-like, but with a firm cookie shell. I would make these again. They were very good.
To see what all the other TWD bakers thought of this cookie, please click here.