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11.28.2006

To my heart's content

Whew. You know that saying about the month of March? That it comes in like a lion and goes out like a lamb? Well, I think November is the exact inverse. It comes in on its tiptoes, with a faint, flirty rumor of fall and a clove-scented hint of the holidays to come, and it goes out all a-bluster, with sleet and snow and rosy cheeks (in Seattle, anyway) and a full-on assault of all things Santa Claus. Part of me wants to hunker down and hide away for a month or so – hibernate, bear-style, with a teapot and a down pillow – but the other part of me couldn’t be happier. After all, this time of year is tailor-made for cookie baking: loads and loads, pan after pan, cookies for eating, cookies for giving, cookies to my heart’s content. Oh, happy, happy holidays.

I’ve never been a big fan of Christmas shopping. It always feels sort of forced and messy, and more about the wallet than anything else. I love the idea of Christmas presents – I am human, you know – but when it comes to procuring them, my feelings are mixed. The mall doesn’t exactly help matters. The problem is this: I don’t so much want to buy. I want to make – or, more precisely, bake. What makes me happy at the holidays – or any day – is the homemade and the handmade, things with history and character. So this year, I have made a decision: to give only gifts made by hand,* with no exceptions. [Okay, except a few books, maybe, because they’re books, people, and that doesn’t count.] I’ve done a little baking and canning for past Christmases, but this is my first year to go whole-hog handmade. It may sound a little daunting, but to me, it sounds just like heaven. It sounds like lots and lots of cookies. I hope you’re ready.

Now, there will be some apple butter, I’m sure, and some fruit-nut balls with floppy chocolate caps, and maybe even some coffee-walnut toffee. [I am turning into my mother, I know, and I don’t mind one bit.] But the next few weeks mainly spell good, solid, quality time for me and my oven. I’m always itching to bake a pan of cookies, so you can imagine how happy this makes me. Unlimited excuses for creaming butter! Sugar by the bag! And, thanks to the first cookie on my list – fittingly named “chocolate rads” – pound after radical pound of cocoa-rich bittersweet chocolate.



I was reminded of this recipe last weekend at City Bakery, while downing one of three “melted” chocolate chip cookies I tucked away over the course of three days in New York.** [It would have been a real shame, you know, to let a day go by without eating one.] Dark and crackly-topped, Maury Rubin’s chocolate-on-chocolate confection was not only worthy of the trip from Seattle, but it also called to mind a cookie that made regular appearances in my mother’s annual Christmas tin. Her version came from an old Bon Appétit recipe, a straightforward formula that called for both bittersweet chocolate and chocolate chips, as well as instant espresso for oomph and cake flour for a dainty, melting texture. It was, I remembered, rip-roaring delicious.

So on the plane ride home, I started scheming, and within 18 hours of our landing at SeaTac, a batch of chocolate rads sat cooling on my countertop. Tender to the core, like a dense sort of cake, these little beauties are a chocophile’s dream. Like small, tidy brownies encased in crisp, crinkly shells, they quite literally ripple with chocolate. And best of all, they keep for a few weeks in the freezer, which makes them pretty darn ideal for us Christmas bakers. It’s not even December yet, but ooh boy, is this heart ever content.

* This doesn’t mean that I won’t be buying a few things here and there - just that those few things will be handmade. The Internet is brimming with artists and crafters whose work is very, very worthy of Christmas giving. Here are a few of my favorites, a little sampling of people who make me feel especially happy about going handmade this year:

Jen Causey
and her inspiring camera
Lisa Solomon
and her totes and tees and more
Maria Vettese
and her lovely letterpress (nudge! nudge! the card society, anyone?)
Blair Stocker
and her wise.. crafting
Camilla Engman and her beautiful work


** A celebratory weekend after my successful first go at roasting a turkey (phew!). New Jersey, you were kind to me.



Chocolate Rads
Adapted from Bon Appétit a while back

These cookies are all about the chocolate, so don’t skimp. You want these to be, uh, rad, you know. It may be a tad expensive, but buy the good stuff.

1 pound bittersweet chocolate, chopped
1 ¾ cups granulated sugar
4 large eggs
4 Tbs unsalted butter, melted and cooled slightly
1 Tbs pure vanilla extract
1 tsp instant espresso, such as Medaglia D’Oro
½ cup cake flour
1 tsp baking powder
¼ tsp salt
2 cups good-quality semisweet chocolate chips, such as Ghirardelli

In the top of a double boiler or metal bowl set over gently simmering water, melt the bittersweet chocolate, stirring until smooth. Remove from heat, and set aside.

In a large bowl, combine the sugar and eggs, and beat with an electric mixer until thick and pale yellow, about 3-5 minutes. Add the melted chocolate, melted butter, vanilla extract, and espresso powder, and beat to mix thoroughly.

Sift the flour, baking powder, and salt into small bowl. Add the dry ingredients to the chocolate mixture, and stir with a rubber spatula to just combine. [The batter will be fairly gluey and thick.] Stir in chocolate chips. Place the bowl in the refrigerator, and chill until the batter is firm but not too hard, about 30 minutes.

Preheat the oven to 350 degrees Fahrenheit. Line two large cookie sheets with parchment paper. Drop the batter with a spring-loaded ice cream scoop – mine has a capacity of 2 tablespoons per scoop – onto the prepared sheets, leaving about 2 inches of space around each blob of dough. With moist fingertips, press down on each blob to flatten it slightly. Bake the cookies until tops look dry and crackled, about 11-13 minutes. Do not overbake. Transfer the cookies on the parchment paper to a wire rack, and allow to cool completely. Repeat with remaining dough. Remove finished cookies from the parchment paper, and store them in airtight container.

Note: These cookies freeze beautifully, and they can be frozen for up to a month. Allow them to come to room temperature before serving or eating.

Yield: About 35-40 cookies

42 Comments:

Blogger s@bd said...

ADD ME TO YOUR FAMILY RIGHT NOW.

(pleeeeeeease?)

9:17 PM, November 28, 2006  
Anonymous home cook said...

Cookies... Yum that sounds so good!...Not so forgiving for my waistline... ah well but we only live once.

3:22 AM, November 29, 2006  
Blogger Homesick Texan said...

Oh, yum! Thanks for sharing! Your friends and family are very fortunate!

I consider books handmade--sure, authors don't handcraft the final presentation, but most give their time, passion, love and expertise to the work. Books and something you've created always make the best gifts! Plus you don't have to brave the masses at the mall.

6:10 AM, November 29, 2006  
Blogger Brandon said...

Your post eloquently summed up exactly how I feel this year. And I adore all the links seeded through it--lots to think about and do.

Let us know how it all goes . . . my only problem with making gifts is the inevitable time crunch as Christmas day looms closer. Do you think that particular day slowly sucks the minutes and then hours away from the rest of the month without anyone noticing it?

6:14 AM, November 29, 2006  
Anonymous Patty said...

Molly- I've been reading your blog for quite a while and have never left a post. But envisioning tin upon tin of yummy Christmas cookies, including this scrumptious-looking chocolate item, forced me to comment. I think we're kindred spirits :) I'll be trying this one this weekend. Thanks!

6:28 AM, November 29, 2006  
Blogger hannah said...

oh i am so ready for this cookie indulgence molly! and these do look good good good! congrats on your turkey, i am still not adult enough
to have tackled that one.

7:36 AM, November 29, 2006  
Blogger wheresmymind said...

I think my wife's pitch of moving to Seattle (where "it never snows") took some serious hits with the monsoon ya'll had over the past few weeks ;)

7:51 AM, November 29, 2006  
Blogger foodiechickie said...

I think that is a lovely idea Molly.

9:24 AM, November 29, 2006  
Anonymous krista said...

The more chocolate the better!

9:50 AM, November 29, 2006  
Blogger SF Money Musings said...

i've been following your blog for awhile but had to chime in on the cookies. what a wonderful idea!

i've been inspired to cook and bake again after reading your posts. thanks for sharing!

10:43 AM, November 29, 2006  
Anonymous Caroline said...

Edible gifts are nice because they leave no obligations on the part of the receiver. When you give the gift of food, all the receiver is expected to do is eat it, or at least throw it away and pretend they did (one would hope for the former!). So you don't have to worry about whether your friend actually likes the sweater you spent hours and hours knitting or whether she's just wearing it to make you happy. Likewise, you won't be insulted if the decorative piece of pottery you made for your parents isn't out on display the next time you visit-- with cookies, it's most flattering to the gift-giver if they're nowhere to be found!

But I still find ways to obsess: by Christmastime, does anyone really want to see another cookie? Should I really be contributing to their holiday weight gain? By producing the gifts in my kitchen, which is greatly preferrable to shopping, am I eschewing the toil and sacrifice required to make the act of gift-giving genuine? Still, homemade gifts are often more sincere than store-bought ones, and there is only so much crafting you can cram into the month of December.

Your cookies remind me of a recipe for Nutella Crinkles that my sister was telling me about. The end product sound like a hazelnut-enhanced version of your cookies here, but you use an entire jar of Nutella to make them!

11:54 AM, November 29, 2006  
Blogger Tony said...

Hi Molly, I'm with you about the transition to autumn being the time to cook and bake. Wistful reading as we are transitioning to summer in a big way....

My mind is also turning to the cooking gifts for Xmas. I will try your biscuits this year. Here is the "clove scented" production from last year that even on a boiling Xmas day was a hit:

Panpepato

450g plain flour
0.5tsp baking powder and 0.5tsp bicarbonate
75g citron chopped into small pieces
grate rind of two oranges
6 dried figs thinly sliced
100g almonds roasted and chopped
330g caster sugar
125g cocoa
1.25 cups water
1tsp ground pepper
0.25tsp ground cardamom
0.25 tsp ground cloves

200g bitter chocolate to cover

sift flour, baking powder and bicarb add fruit and nuts and rinds. Combine sugar water cocoa and spices in a saucepan and whisk until combined (do not boil).

Pour wet ingredients onto dry to form a shiny dough. Divide in half and shape into 7cm round and 2cm thick lengths. Bake on grease proof paper at 150C for 1 hour. Cool. Wrap in plastic film and leave at room temperature for 12 hours.

Melt chocolate and cover loaves. Slice thinly when set.

It is dark, scented and medieval. Just perfect for a cold christmas!


Tony

12:56 PM, November 29, 2006  
Blogger jane said...

i am making these for our annual best overall christmas cookie contest between a bunch of friends. we ask our boyfriends, husbands, partners, friends and family to make a blind vote and the competition is absolutely cutthroat. with this recipe, think i can take home the big prize this year, which is bragging rights for an entire YEAR!

3:57 PM, November 29, 2006  
Blogger Shauna said...

Damn it, Molly, here I am trying to finish this book, swearing that I won't bake for presents this year, that I'll be studious and sit in front of the computer all day, and then you come raring in with this recipe, and I just know it would be so, so eay to translate to gluten-free....

What are you doing to me? Look at the length of that non-sentence. Apparently, I have become Faulkner because of these cookies.

I have to make them this weekend.

6:12 PM, November 29, 2006  
Blogger lisa s said...

molly... i am so so so honored to be on the list that you have chosen to purchase from this year.... jen, maria, blair, and camilla are such amazing company - i am humbled!

and those cookies... wow. wow. wow.

9:47 PM, November 29, 2006  
Anonymous Robin said...

I LOVE City Bakery, too! I was just there again a few weeks ago when in NY on business (crafts show!)...
I hope when there you had a chocolate shot!? It is like a liquid truffle, divine and rich! right to the aorta!
My friend & I had the choc shot with the choc cookie, very decadent! I am looking forward to trying your cookie recipe, it looks great! mmmm...
I just made several kinds of shortbreads to go with chocolate mousse and cheesecake for Thanksgiving... but won't have much time to bake again until after xmas. It's too bad as I used to give everyone decorated boxes of different homemade cookies for gifts. It's one of my favorite things to do! Ironically, as I am a craftsperson, I am now too busy making handmade things for other people to give as gifts so I have no time myself!

9:55 PM, November 29, 2006  
Anonymous seta said...

yum..mum..yum...now i am really going to get addicted to your blog!
with your experience in france and your month devoted to cookie-baking I have to ask you for advice. I just moved to paris a few months ago and was a bit shocked when i realized our apartment doesn't have an oven but a combination microwave-convection oven that is quite small!!!

everytime i try to make cookies i end up with flat, rubbery globs - that taste ok but don't a cookie make. any advice? i want to try your chocolate rads recipe!!!!!!!!!!!!!

2:45 AM, November 30, 2006  
Blogger Shari said...

hi molly!
i LOVE that you are buying only handmade gifts. i'm hoping to do the same and i agree about the books. you can never have too many! what are you reading these days? any favorite new books (about cooking or otherwise).
i say...bring on the cookies! can't wait to try your recipe. xoxo shari

6:01 AM, November 30, 2006  
Anonymous Gretchen said...

I love the idea of baking and cooking homemade lovely things for Christmas gifts, but no one in my family wants such things--they are all trying to eat more healthfully and giving people a basket of sugar just wouldn't be a kind thing to do to them. Any suggestions for healthful, low-calorie things that can serve as gifts? (My two ideas so far were homemade applesauce and preserved lemons.)

6:04 AM, November 30, 2006  
Anonymous Traci said...

Wow... Those look great. I want to bake those AND the nutella version Caroline mentioned. And then I'd like to lock myself in a closet and eat myself into a sugar stupor. Happy holidays!

6:50 AM, November 30, 2006  
Anonymous C said...

How much is a pound of chocolate - a cup? I can never tell.

They look really good, though!

6:57 AM, November 30, 2006  
Anonymous fabienne said...

Hi Molly, I loved this post so much I added it to the Netscape front page today. Here is the permalink: http://food.netscape.com/story/2006/11/30/orangette-to-my-hearts-content/

Cheers,
Fabienne
Netscape Anchor

7:48 AM, November 30, 2006  
Blogger talkoftomatoes said...

Yum! Homemade cookies are hard to come by, you know when I bring cookies to my kids' school for their birthday the kids go all wide-eyed on me. They are thrilled---and know the difference---between lovingly crafted cookies and the storebought variety.

What is it with this year? I am back to the voluptuous stack of cookies as well! I just made peppermint bark yesterday!

12:28 PM, November 30, 2006  
Blogger Lia said...

I absolutely love cookies and crave them more than any other sweet treat. Now I have a whole bunch of new types to make, thanks to you! I can't decide which ones to try first!!

And I'm so very glad to see that you're getting into the spirit of the holidays properly. So many people around me these days are being healthy before the holidays when I like to indulge all month long since that's so much more fun, right? :)

5:57 AM, December 01, 2006  
Blogger Ishtani Adhar said...

Hey Molly - Your decision to go homemade is very inspiring. I've been tossing the idea around in my head, and I think I might end up copying you; I hope you don't mind. I'll be hitting up the local farmer's market this weekend and supporting some local artisans, baking to my little heart's content, and maybe making some donations to charity. I can't wait to see what December has in store for this blog. Happy holidays!

9:18 AM, December 01, 2006  
Blogger Molly said...

I will certainly consider it, s@bd - but only because you said "please"! Good manners, you know.

Home cook, I think it's only appropriate to feast a little at the holidays! Not so good for the waistline, maybe, but very good for the spirit, don't you think? Plus, I always love the idea of bundling up for a chilly walk after a big, wintry meal - and that's good for both the waist and the mind.

Homesick Texan, you're so sweet! Thank you. And as for books, that's a very good point - in a sense, books really are handmade. Goodness knows there is a lot of love and care and elbow grease in every one...

Brandon, that makes me so happy! I'm so glad that my thoughts resonated with you. And as for the time crunch of Christmas - oh yeah, I hear you. But I find that baking - even though it does take time - really helps me to slow down, which has the effect of making me feel as though time isn't slipping away quite so quickly! I am doing most of my baking on the weekends, when I can carve out a few hours to relax and enjoy it. It ain't easy, but it's loads better than trying to find a parking space at the mall, you know?

Oh, thank you, Patty! I hope you like them.

Hip hip hooray for cookies, right, Hannah? Those gingersnaps you wrote about are next...

Ah, but wheresmymind, it's so pretty here now! The sun is even shining a little bit, and the streets are clear and dry. See, Seattle is great!

Thank you, dear foodiechickie!

Amen to that, Krista. Yes!

Thank you, California Money Musings. I'm happy to lend a little inspiration! Always. Now, get in the kitchen and bake!

Great thoughts, Caroline. I love the idea that when giving something (or somethings) edible, "it's most flattering to the gift-giver if they're nowhere to be found." Absolutely! Well said. And as for sincerity, to me, giving something handmade - in the kitchen or in the studio or at the sewing machine, wherever - is as genuine as it gets. Any gift is a lovely gesture, but when you make it yourself - or know who did - it often feels even more special. Speaking of which, how about those Nutella Crinkles? Wow! Might you have the recipe on hand? Hmmm?

Oh Tony, your panpepato - does that mean "pepper bread"? - sounds so wonderful. Anything with cloves and cardamom and citrus zest spells Christmas to me. A question: by "citron," do you mean preserved lemons, or maybe candied lemon? I would hate to goof it up.

Whoa, Jane, that's a lot of pressure for a little chocolate cookie! But this one can rise to the occasion, I do believe! I'll keep my fingers crossed for you. Good luck!

Shauna, have I ever told you how much I LOVED Faulkner as a teenager? I wrote several essays / prose poems during my junior year of high school that were straight-up rip-offs of As I Lay Dying. So go ahead, my dear, give me those long non-sentences! And bake some cookies, would you?

Lisa S., you were an easy choice! I love, love, love your totes this year, as you know. Your work is such an inspiration.

Three cheers for City Bakery, Robin! I didn't have a chocolate shot - you mean those little cups of hot chocolate, right? - on this trip, but I've tasted one before, and ooh, oooh, OOOH. So good. And so rich! Mmm, mmm. Good luck with your crafting, and have fun, even if it does keep you awfully busy. I'm sure you have many grateful customers.

Ooh, Seta, that's a toughie. I have never seen a microwave / convection oven combo before, so I'm not sure what to tell you. I can say, however, that a microwave, on its own, will never produce "proper" cookies. [I'm not sure about a microwave / convection oven - does the convection setting work for other things, like roasting vegetables?] I have not tried to "bake" in a microwave, but when I on occasion warm or defrost a muffin or cookie in mine, it has a tendency to make them strange and very rubbery. I'm sorry to say that you might need to wait a little while before you try this recipe - at least until you can spring for a little toaster oven, maybe? There are so many good boulangeries in Paris, so I know you won't suffer too much! Have you been to Au Levain du Marais, at 32, rue de Turenne, in the 4th? Oh my, go.

Shari, I knew you would get behind this! Thank you, my friend. And as for reading, ooh, I'm reading a few different things. My current "top of the stack" books, though, are Slouching Towards Bethlehem, by Joan Didion (a purchase inspired by that notebook essay you linked to a while back), and The Kitchen Diaries, by Nigel Slater, which I am just loving! I wish I could sit around all day and read and cook from it. I'm hoping to try one of his recipes soon, and to write about it too. xo

Gretchen, your ideas are wonderful - homemade applesauce and preserved lemons sound just right for your family. Very inspired! And as for another idea, you might also consider making up packets of your favorite recipes and giving them as gifts. I did that a few years ago - made a little color-copied, comb-bound "cookbook," with help from the good folks at Kinko's - and it was very well received.

Happy holidays to you, Traci - and happy sugar-stuporing too! I know the feeling well...

That's a tough question, C, and there's no real answer. It is best to weigh chocolate, if you can, because depending on how you chop it, a pound of the stuff can measure out to a whole variety of volumes! If you don't have a kitchen scale at home, look at the weight listed on your package of chocolate, or try weighing it in the produce section of the grocery store. Good luck!

Cheers to you, Fabienne, and thank you! Thank you, thank you!

I know just what you mean, talkoftomatoes - there really is no comparing storebought cookies to homemade (or good bakery-made). They're different animals entirely! Your peppermint bark sounds wonderful - for anyone interested in making some, here you go!

Lia, ma cherie, I am all about the fun. Please pass the cookies! Yes, yes, yes!

Ishtani, that's wonderful! And of course I don't mind. I'm thrilled to hear that you're so inspired! Happy holidays to you.

1:44 PM, December 01, 2006  
Blogger Tony said...

Hi Molly, I'm sure your skills in the kitchen will ensure a success even with modifications to the recipe.

Panpepato is originally a christmas treat from Emilia. Perhaps pepper bread but some believe it is a corruption of pope's bread. Citron for the panpepato recipe is a large citrus (quince size) that is candied whole.It has a very thick skin. It is lime green in colour (although whether natural or not, I'm not sure). Other candied citrus will do if not available, as would hazelnuts instead of almonds.

3:04 PM, December 01, 2006  
Anonymous shira said...

I remember a sweeter, confectioners' sugar topped version of this which my mother used to make from the Betty Crocker cookie box. Not quite melting but, to my memory, very moreish.

2:33 PM, December 03, 2006  
Blogger Sandy said...

Hi Molly! I'm new to your blog. I love toffee so I'll have to try that recipe. If you want a killer pear butter recipe (I can it every year for gifts) you can go to my blog (I think Oct. 29 posting).

Happy December!

6:25 AM, December 04, 2006  
Anonymous seta said...

Hi Molly,
Thanks for trying to help me out with my oven situation. I don't want to keep bugging you on the blog about this, but to clarify that my micro/convecto does in fact bake and broil like a toaster-oven. I roasted a very yummy and near perfect chicken in there the other day and even baked a cake and once a tart. It's the cookies that come out weird!!! But I will keep trying - Or i'll just have to keep going to Au Levain du Marais! Thanks for the tip...i'm heading over after work. oh but it's monday and they might be closed! (good old Paris :)

6:48 AM, December 04, 2006  
Anonymous Alexandra said...

Candied citron peel is not always colored green-- I find it uncolored at my local market around the holidays.

Here's a pic of a fresh citron-
http://www.foodsubs.com/Photos/citron2.jpg

and here's the candied peel-
http://www.foodsubs.com/Photos/candied-citron.jpg

12:56 PM, December 04, 2006  
Anonymous Anonymous said...

I made these cookies and took some as a hostess gift at the weekend. Oh boy! do they taste good - but I'm glad they freeze as they are so rich that I can't let my husband eat more than one a day!

Last week I tried your banana cake with coconut frosting and that was excellent as well.

Thank you, Molly for your inspirational writing and great recipes.

Caroline

5:49 PM, December 05, 2006  
Blogger Molly said...

Thank you for the clarifications, Tony! Much appreciated.

Shira, I know just what you mean. I've had a cookie similar to this with powdered sugar, and it was quite lovely. Very festive-looking too, like a cookie in a snowstorm...

Thanks for the tip about your pear butter, Sandy! I'm about to make my first pot of apple butter tonight, actually, but after that, I may have a go at your pear version...

Oh Seta, good luck with that tricky, temperamental oven of yours! Hey, at least you can get good roasted chicken from it, huh?

Thank you for the links, Alexandra. Very helpful for lots of us, I'm sure.

And Caroline, thank you for trying my recipes (or, really, not "my" recipes, but you know what I mean). I'm so glad that they were successes for you! And yes, no doubt, these cookies are rich. Ahh, so deliciously rich.

4:57 PM, December 07, 2006  
Anonymous Kat said...

Those chocolate cookies look so good, I want to go home immediately and make them! Goodbye calorie counter!

5:04 PM, December 07, 2006  
Blogger Jen said...

Molly, you never steer me wrong. I have a tin of these cookies sitting behind me for a work potluck, and I think they may be the chocolatiest things I've ever made. Thanks for the recipe!

6:11 AM, December 08, 2006  
Blogger Molly said...

That's the spirit, Kat! Good riddance, calorie counter! And happy holidays.

You're very welcome, Jen! It's my pleasure.

11:14 AM, December 12, 2006  
Blogger Cipolline said...

Okay, these chocolate cookies are the closest thing I've found to a recipe for the fab choc cookies offered at Blackbird Bakery on Bainbridge Island.

I made your recipe for our neighborhood cookie exchange and defy anyone to say they weren't the best, most chocolatey thing they ever ate.

Thanks for sharing, this has become an instant family tradition in a household where I don't bother much with chocolate recipes anymore because they're never as good as they sound.

9:04 AM, December 18, 2006  
Blogger Molly said...

That's wonderful, Cipolline! Thank you. And happy, happy holidays.

10:51 AM, December 18, 2006  
Blogger Tom said...

Late to the post, Molly, but I just made these cookies tonight, and I had to write. They are stunningly over the top, easily the best cookies ever with a glass of cabernet!

9:44 PM, January 14, 2007  
Blogger Molly said...

Ooh, Tom, I've never tried them with a glass of cabernet! Excellent idea. Or maybe a glass of port? Sounds like I'll have to bake another batch...

9:15 AM, January 15, 2007  
Anonymous Anonymous said...

I live in Chicago, where the downtown smells like melted chocolate from the Blommer chocolate factory. It's more purely chocolatey than a bar or baked good. Something closer to brownie batter or really sludgy hot cocoa. I just made these cookies (for my boyfriend--one-year anniversary gift), and they taste like the Loop smells. AMAZING. Quite possibly the best chocolate baked good I have ever tasted. I'm new to your blog as of last week, by the way. I love it, and I'm going to subscribe to Gourmet.
-melissa

4:53 PM, April 20, 2008  
Anonymous jackson said...

Molly, I made these with Valrhona 70% and a pound of Guittard 73% chocolate chips, and my God, was it worth it. These are nothing but chocolate. These are delicious. I have to say, thank you, and I just hope I can save some of these until Christmas.

7:43 PM, December 12, 2010  

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