Friday, April 27, 2012

Chocolate Torture

One day last week my friend Hannah came over to work on a translation project with me.  (I know, you must think I just talk about myself in the third person all the time, because I talk about all my "friends" named Hannah.  Well, I'm being honest.  There 24 Hannahs at this school, and I just so happen to know a lot of them.)

Anyway, one of the other Hannahs came over, and mentioned that she'd been to my house previously to cook with one of my housemates, and noticed all the pictures from my dessert portfolio hanging on my cupboards.  She's not much of a baker herself, but would love to learn, and asked if we could have a baking date before I graduated.  Lucky for her, I had Emma's cake coming up, so we had an excuse.  Unfortunately, most of my cakes are two-day affairs, so since I'd made the cake itself the day before our date, I told her to pick out a recipe.  She chose Black Gold cookies: little gooey, intensely chocolatey, circles of love, native to her home state of Texas.  They are pretty much like a mostly flourless chocolate torte in cookie form (the main ingredient is chocolate, instead of flour and butter like in most cookies).

Definitely food porn
Very unfortunately for me, I gave up chocolate for the week to test whether or not am, indeed, allergic to it.  It took every ounce of strength for me not to try them.  They looked AMAZING.

Black Gold Cookies
Recipe adapted from Veronica's Cornucopia

6 Tbs all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
12 ounces semisweet chocolate, chopped coarsely
6 Tbs unsalted butter, cubed
2 large eggs
1/2 cup granulated sugar
2 tsps vanilla

Whisk together dry ingredients in a medium bowl and set aside.
In a double boiler, melt butter and 8oz of chocolate until smooth.  Set aside.
In a large mixing bowl, beat together eggs, sugar, and vanilla for about 6 minutes.
Next, add the melted chocolate and beat until incorporated.  Then add in the flour and remaining chocolate chunks and beat until combined.
We were out of parchment paper, but I highly recommend using it if you have it.  These guys are messy little devils.  The dough will be more like cake batter than your traditional cookie dough, so don't worry if it looks a little soupy.  You've just got to have faith.

Scoop 1/8 cup-fulls of batter onto pans with parchment paper with significant space in between.  I would suggest filling sheets with 8 cookies instead of 12.  Bake at 325°F for 9 minutes, and cool for at least 5 minutes on pans before transferring to wire racks to finish cooling.
Little gems of chocolate gold
The proud mother of the most beautiful chocolate babies I've ever seen
I highly recommend making these for the chocoholics in your life.  Although I didn't taste them, the gooey, chewy texture alone told me that they are one hell of a cookie.  I also heard rave reviews from the friends that Hannah gave them to. 

I really chose the wrong week to give up chocolate.  There has been an over-abundance of chocolate coming at me from all directions, and this chocoholic is going through withdrawal.  But I must remain strong!  Only 3 days left to go, and then I will break my week of no-chocolate to figure out if it is, in fact, the love of my life that is making me break out in hives.  Maybe I'll make these cookies as my chocolate of choice!  Cross your fingers for me!

Love and cookies,

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