Easy peasy – ultra fudgy chocolate cookie bites from the latest and greatest addition to my ever growing collection of cookie cookbooks, Simply Sensational Cookies by Nancy Baggett. I’ve bookmarked so many cookie recipes in this cookbook that I think my other baking cookbooks are jealous but not to worry-I’ll get around to everybody! I made this chocolate cookie recipe for last Sunday’s press box goodies and they were enjoyed by everyone who needed a little sugar high or chocolate pick me up during our- SF 49ers very sad loss to the NY Giants. Both the flavor and the shiny tops of these deeply chocolate flavored cookie bites appeal to me. I used the Bittersweet chocolate chunks in place of the usual chocolate chips and kept my cookies in round shapes instead of flattening them. Just a preference thing I have for round sort of puffed up cookies, once in awhile I’ll flatten a cookie but honestly not that often.
I’ve been on a baking roll for the past few weeks but this Friday I’ll have a wonderfully healthy vegetable soup to share. Then once again it’s back to the baking-so many recipes to try and I have those press box goodies to make for home games during football season. On the garden front lettuce and arugula are both ready to be tossed into salads. Today I’m trying a new salad recipe with some beautiful beets I picked up at the market mixed into my home grown arugula -I plan to be sharing my salad recipe next week and as our weather gradually cools down I ‘m looking forward to sharing recipes for heartier fare suitable for holiday menus.
Adapted from Simply Sensational Cookies by Nancy Baggett.
- 3/4 cup all-purpose flour
- 1/2 cup plus 1 tablespoon good quality unsweetened Dutch-process cocoa powder, I used KAF Cocoa Noir
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 10 tablespoons or 1&1/4 sticks unsalted butter, softened and cut in bits
- 2/3 cup packed brown sugar
- 2 tablespoons granulated sugar
- 2 teaspoons molasses
- 2 teaspoons vanilla extract
- 1 large egg, room temperature
- 3&1/2 ounces or generous 1/2 cup chopped bittersweet dark chocolate wafers, I used Guittard
- 3&1/2 ounces or 2/3 cup semisweet or bittersweet chocolate morsels, I used Scharffen Berger bittersweet chocolate chunks
- Preheat oven to 350F.
- Line 2 baking sheets with parchment or silpats.
- In a medium bowl whisk together the flour, cocoa powder, baking powder and salt, set aside.
- In the bowl of a stand mixer add the butter and beat on medium until smooth.
- Add the sugars, molasses and vanilla to the beaten butter and mix until well blended.
- Beat in the egg and add the flour mixture, beating until blended.
- Stir in the chopped chocolates.
- Let the dough rest for 5-10 minutes.
- Scoop out small (rounded teaspoons) dough balls and place 2 inches apart on the baking sheets.
- Bake for 10-11 minutes until just firm.
- Cool on metal racks before serving.