Recipe: Chocolate Drop Cookies

CHOCOLATE DROP COOKIES

"Robert is not really a cookie eater, but when he was put in charge of developing recipes for our 99 percent chocolate, he began experimenting. He found that using less sugar in the dough actually made the cookies more flavorful. When people taste this cookie, they say, "This is a cookie for adults," but children really like them as well. Don't cut short the beating time or the cookies' texture will be affected. The batter will be thick and fluffy after about 10 minutes. It's easy to overbake these cookies. Keep a sharp eye on them and take them from the oven as soon as they lose their glossy finish and begin to show cracks along the tops."

1/3 cup all-purpose flour
1/4 teaspoon baking powder
6 ounces unsweetened chocolate, coarsely chopped
4 tablespoons (2 ounces) unsalted butter
2 large eggs, at room temperature
1-1/3 cups sugar
1/4 teaspoon salt
1 1/2 teaspoons finely ground coffee beans
1 teaspoon pure vanilla extract
1/2 cup coarsely chopped toasted walnut or pecans (optional)

Position the racks in the lower and upper thirds of the oven and preheat the oven to 350 degrees F. Line two baking sheets with Silpats or parchment paper.

Stir together the flour and baking powder in a small bowl and set aside.

Place the chocolate and butter in the top of a double boiler set over gently simmering water and stir occasionally until the chocolate has melted and the mixture is smooth. Remove from heat.

In the bowl of a stand mixer fitted with the paddle attachment, combine the eggs, sugar, salt, coffee and vanilla and beat on medium speed for 10 to 12 minutes, or until the batter is thick and fluffy. Reduce the speed to low, add the chocolate mixture, and mix for 2 to 3 minutes, or until incorporated, scraping the sides of the bowl as necessary. Remove the bowl from the mixer and fold in the dry ingredients, and then the nuts, if desired. Drop the dough by heaping tablespoons onto the prepared pans.

Bake for 12 minutes, rotating the pans halfway through. When the cookies are done, they will begin to crack on top; do not overbake. Transfer to a cooling rack to cool completely.

The cookies can be stored in an airtight container at room temperature for 2 days or frozen for up to a month.

Makes 2 dozen
Source: The Essence of Chocolate by Robert Steinberg and John Scharffenberger, Scharffen Berger Chocolate Maker founders