All you need is love. But a little chocolate now and then doesn’t hurt.Charles M. Schulz
The world’s largest chocolate fountain is at the The Bellagio Hotel in Las Vegas. The floor-to-ceiling sculpture circulates more than 2,100 pounds of melted milk, white and dark chocolate through 500 feet of pipes 24 hours a day. If you’re a chocolate lover—and even if you’re not—you cannot help but stare, spellbound by the silky pools of heavenly bliss as they float past. Combined with the intoxicating aroma, for a few fleeting moments, you find yourself lost in a chocolate decadent dream…I’ll leave the rest to your imagination.
See what chocolate does to me?!
If ever there was a recipe for a chocolate souffle cookie, this is it! This little nugget is sinfully delightful, intensely rich, and will melt in your mouth.
Anything this terrific should take hours to make. There are a few steps, I won’t mislead you. Yet every move you make will be worth it! I promise.
After I made these cookies, shared them with some friends and neighbors, and realized how good they were, I sent the recipe to a friend of mine. It just so happened to be the same day I published the “Do Something Good for Your Neighbor” post. She and her teenage daughters baked them straight away, and bestowed them upon a neighbor for a birthday gift. Two days later came the most delightful text message: “I have been eating one cookie a day, and they are the best chocolate cookies I have ever tried.” What more testimonial does one need?
Life happens. Chocolate helps. These cookies will definitely help! I hope you’ll try them and send me your reviews.
DEATH BY CHOCOLATE COOKIES
Preparation Time: 20 minutes
Yield: Approximately 3 dozen cookies
10 ounces semisweet baking chocolate
3/4 cup unsalted butter, softened
1-1/2 cups brown sugar
4 large eggs
2 teaspoons vanilla
2 cups flour
1/2 cup cocoa
1/2 teaspoon salt
2 teaspoons baking powder
1-1/2 cup semisweet chocolate chips
- Preheat oven to 350 degrees.
- In a microwave safe bowl, melt baking chocolate in 30 second intervals. Stir after each interval. When full melted, let cool.
- Line cookie sheets with parchment paper.
- In a large mixing bowl, beat butter, brown sugar and sugar until creamy.
- Add eggs and vanilla and beat again until smooth.
- Add cooled melted chocolate and stir until mixed completely.
- Sift flower, cocoa, salt and baking powder together. Add to butter and sugar mixture.
- Mix until blended. Do not overmix.
- Stir in chocolate chips.
- Let dough rest for 10 minutes.
- Using a 1-inch scoop, place balls of cookie dough on baking sheet about 2 inches apart.
- Bake for 10 minutes. (I put in for 6 minutes, then turned them for another 4 minutes.)
- Cool cookies on baking sheet for 2 minutes.
- Prepare to be wowed.