Intense chocolate cookies

Adapted from “Chocolate Almond Sparkles” in A Baker’s Field Guide to Chocolate Chip Cookies by Dede Wilson, ISBN 1-55832-295-7.

  • 8 ounces bittersweet chocolate, 70-80% chocolate
  • 1 ounce bittersweet chocolate, 70-80% chocolate, finely chopped
  • 3 Tbsp softened unsalted butter
  • 2-3 large eggs
  • 1/2 cup demerara sugar
  • 1 Tbsp light-colored honey
  • 1/3 cup ground almonds
  • 1 Tbsp Dutch processed unsweetened cocoa powder
  • 1 Tbsp amaretto
  • 2-3 Tbsp (or more) dark rum (such as Pusser’s)
  • 1/2 cup 1-minute oatmeal

Melt 8 ounces chocolate in double boiler. When melted, stir in 3 Tbsp butter, mix thoroughly, and set aside to cool.

In mixing bowl, beat 2-3 eggs with sugar until they form a thick ribbon. This will take A WHILE.  While still mixing, mix in honey.

Add egg mixture to chocolate mixture, folding by hand. Then add cocoa powder, ground almonds, remaining 1 ounce chopped chocolate and oatmeal, and fold by hand. Last, mix in alcohol.

Chill overnight in refrigerator.

Roll into small balls, flatten slightly on greased cookie sheet or parchment-paper covered cookie sheet. Bake 8-10 minutes at 325 F.  Cookies are done when they are no longer shiny and have small cracks across surface. Cool briefly and store. Will store for 2-3 days in plastic bag or covered jar, will store longer in freezer.

UPDATE, 2013/01/09: I made a new version of these, less complicated recipe, no nut flours.

One thought on “Intense chocolate cookies

  1. Pingback: Updated recipe: Whiskey cookies (no actual whiskey) | C Good's Things

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