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10.29.2007

D-e-s-s-e-r-t

You guys are so nice. Really. You let me rattle on about bratwurst, and butternut squash, and tomato sauce, and through it all, you just smile and nod. You’re so polite. Especially when I know that all you really want, deep down, is dessert.

You heard me. D-e-s-s-e-r-t. You don’t have to hide it anymore. I know how it is, because I feel the same way. I mean, let’s be real: bratwurst is nice, and so are chickpeas, and so is tapenade, but for crying out loud, people, pass the damn cookies already.

I have long held that a day without dessert is a day poorly lived. We all have different definitions of dessert, I’m sure, but whatever yours is, I hope you’re eating it. There are 1,440 minutes in a day, and if you don’t set aside at least some of them for a square of chocolate or a wedge of apple tart, well, I just don’t know what to say. Maybe you should rethink your schedule? 1,440 minutes is a lot to waste. Which is why it’s so deeply disturbing, so utterly wrong, that there hasn’t been a recipe for cake, pie, cookies, compote, ice cream, mousse, sorbet, or quick bread on this site for over four months. FOUR months. That’s 175,316 minutes. That’s a long time to go without dessert.

I owe you an apology, for sure. And some cookies.



It’s not that I haven’t been eating dessert for the past four months. I assure you, that’s not the case. It’s just the opposite, really. It’s rare that a day goes by without a sweet baked something winding up on the counter, first on a cooling rack and then sealed in plastic wrap, trailing a ragtag parade of crumbs. There have been pies and cakes and cupcakes too. There’s been a lot of dessert around here. It’s just that it’s all for the book, which is to say that it’s a) still in development and b) top secret, and that c) I’m a terrible tease to even mention it here. What I really mean is that I haven’t been doing much pleasure-baking, that’s all. Except for that stupid apple cake, and it made me cry.

But then I remembered a certain cookie that I first made sometime last year, when I saw a version of it over at Baking Bites. I don’t know why on earth it’s taken me so long to tell you about it. Maybe it’s because they settled so seamlessly into my repertoire that I kind of forgot that they hadn’t always been there. (By the way, how lovely is it to say “my repertoire”?! I’ve always wanted to be one of those cooks who has a repertoire. Maybe then, I thought, I would feel like a real grown-up.) These cookies are totally dreamy. Imagine a brownie in cookie form, and you’ve got the idea: chewy, dark, and dense with chocolate flavor, but not too sweet. Now, imagine this: that all the ingredients are common pantry items, just waiting in your cupboard and fridge. And that they take barely half an hour to make, including baking time. And that they’re kind of [shhhhh] low-fat. Just typing that makes my fingers itch to go flick on the oven.




I must have made these cookies at least a dozen times by now. I baked them for a barbeque last June and a picnic on the 4th of July. Sometimes I make them just for the freezer, to stash away for snacks. About two weeks ago, I made a batch for no reason at all. We ate about half of them one evening, me and Brandon and our friend Sam, while sitting around the living room, trying to decide what to eat for dinner. And then, last Saturday, because it was the end of the week, and because I had written a lot, and because writing a lot makes a girl feel kind of hypoglycemic, I made another batch. Plus, the sun was out this weekend, and I’ll bet you’ve heard the old saying “make cookies while the sun shines”? Sure you have.

Anyway, when cookies are such a snap to make, you hardly need an excuse. In fact, you’d need a pretty good excuse not to. So hop to it. No reason to let another minute go by.



Chewy Cocoa Cookies with Chocolate Chips
Adapted from Alice Medrich

The original version of these cookies doesn’t have chocolate chips, so I guess you could leave them out, but I think they’re pretty important. This is a relatively virtuous treat, as cookies go, so that extra boost of richness is nice. Plus, there’s no such thing as too much chocolate. No. Such. Thing. Don’t even try to argue.

Of course, you’re welcome to throw in other additions as well. I’ve put chopped pistachios in here, and they were wonderful. I’ll bet dried cranberries or cherries would be good too. Or toasted walnuts. Whatever you choose, I’d keep the quantity of additions to about ½ cup in total. And I’d make sure that at least some of that ½ cup is chocolate chips. For example, when I do pistachios, I use ¼ cup, plus ¼ cup chocolate chips.

1 cup unbleached all-purpose flour
¼ tsp. baking soda
1/8 tsp. salt
4 Tbsp. (½ stick) unsalted butter
2/3 cup granulated sugar
1/3 cup light brown sugar
7 Tbsp. unsweetened cocoa powder
1/3 cup plain yogurt, preferably not low- or nonfat
1 tsp. vanilla extract
½ cup chocolate chips, preferably Ghirardelli brand, either semisweet or bittersweet

Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone liner.

In a small bowl, whisk together the flour, baking soda, and salt.

Place the butter in a medium microwave-safe bowl, and microwave briefly, until just melted. Add the sugars, and sift in the cocoa. (You can skip the sifting if you want, but my cocoa almost always has lumps, and I don’t like cocoa lumps in my cookies.) Stir to blend well. The mixture will be somewhat thick and pasty, like wet sand. Add the yogurt and vanilla and stir to mix thoroughly. Add the dry flour mixture, and stir to just combine. Add the chocolate chips and stir to incorporate.

Drop the dough by generous tablespoons onto the prepared baking sheet. (I use my tablespoon-size measuring spoon to scoop and shape the dough into little domes. Rinsing the spoon regularly helps to keep the dough from sticking, and leaving the spoon slightly wet after each rinsing helps too.) You should be able to fit about 8 or 9 cookies, nicely spaced, on a standard sheet pan. Bake for 9 to 11 minutes, or until the tops of the cookies have crackled slightly and look set. Transfer the sheet pan to a wire rack, and cool the cookies on the pan for 10 minutes. Transfer them to the rack to cool completely. Repeat with remaining dough.

Note: These cookies keep nicely at room temperature for a couple of days. I store mine in a large plastic bag, and I usually stick a paper towel in there with them. It helps to regulate moisture and keep the cookies fresh and chewy. (It’s a trick Brandon taught me, one he learned from an ex-girlfriend’s mother. Thank goodness for ex-girlfriends, right?)

Yield: About 20 cookies

115 Comments:

Anonymous Luisa said...

Oh, that Alice Medrich and her wondrous low-fat recipes. Hers are really the only low-fat ones worth a lick of salt, aren't they? I'll be trying these soon, I think, if I can ever pry myself away from the office...

2:51 PM, October 29, 2007  
Blogger Ellen said...

mm, chocolate...I'm sure I'll be trying these sometime soon. They look like the perfect mood-booster...

3:07 PM, October 29, 2007  
Blogger Ellen said...

p.s.
You know, Molly, I'm always grateful for recipes involving chocolate, but what I'm *most* grateful for are your recipes for brussels sprouts. (Just bought a hefty bagful...) Going to try your hashed sprouts recipe. :)

3:12 PM, October 29, 2007  
Anonymous Hillary said...

I wasn't going to say anything, really I wasn't. But yes, I do like my dessert hehe. And you made me the chewy kind, how'd you know I like chewy cookies best?! :) Nice entry.

3:19 PM, October 29, 2007  
Anonymous jenmoocat said...

Meh.
I can take or leave cookies.
But that apple/onion compote?!
FABULOUS!
I've had it with pork for dinner twice already since you posted it.
Yum.

(great blog, by the way. Always a good read)

3:29 PM, October 29, 2007  
Blogger christianne said...

Plain yogurt? Ohmigosh, that's practically negative calories. I feel healthy just thinking about baking them. Love it!

3:39 PM, October 29, 2007  
Blogger Caty said...

Wow! They look delicious, I'll definitely be trying them out some time soon.

3:44 PM, October 29, 2007  
Blogger Mandy said...

I am craving for a good chocolate chips cookies, and this seems like a good recipe to crub my craving!!
Can I make this using the dutch-processed cocoa?

3:49 PM, October 29, 2007  
Anonymous emily said...

i just finished the dinner dishes and i was going to leave the kitchen alone for the night. but now, it seems that i'll be making cookies. thanks! (i mean it.)

4:18 PM, October 29, 2007  
Blogger emily said...

that was one of the best blog posts i've read in a long time. Tickled me. You are darling and funny. It was... it was like the dessert of blog posts.

4:35 PM, October 29, 2007  
Anonymous Nicolette said...

Oh, I can't wait to try these! I've been dreaming of baking all kinds of cookies, and as soon as I am relocated and settled, you can bet these are top on my list (followed shortly after by the macaroon experiment)!

5:13 PM, October 29, 2007  
Blogger Nabeela said...

Guess what I'm amking right now? Yup...that picture of perfectly brown cookies were just too tempting!

5:15 PM, October 29, 2007  
Blogger Sara said...

Those cookies sound divine! I was going to ask you about the difference between semisweet and bittersweet chocolate, but this looks like a decent explanation. Do you have a preference of one over the other, or are they truly interchangeable?

5:17 PM, October 29, 2007  
Blogger Casey said...

chewy and chocolate? bliss. and with all that chocolate I'll bet the carb-count is relatively low, right? RIGHT? If I'm deluding myself, do not mess with my reverie.

5:25 PM, October 29, 2007  
Blogger Molly said...

I knew it! I KNEW you guys wanted cookies. I mean, who doesn't? Really. Please.

Luisa, I want you out of that office right NOW. You hear me? Go home and bake some cookies with that lovely man of yours. xo to both of you!

Ellen, these are definitely mood-boosters. The best kind, in fact. And three cheers for Brussels sprouts too! You're a woman after my own heart.

Hillary, I like chewy ones too. Great minds think alike, I hear.

Jenmoocat, I'm so glad to hear it! Good, good.

I hear you, Christianne! The yogurt was the clincher for me too. I always have plain yogurt in the house.

I hope so, Caty!

Sure, Mandy, you can use Dutch-process cocoa in this recipe. I've only used the regular kind, but I hear that Dutch-process is fine too. Let me know how it goes...

You're welcome, Emily!

Aw, thank you, (other) Emily! That made my day.

Nicolette, I hope you're settled in soon! Sounds like you need some cookies, girl.

Oh good, Nabeela! Hope you like them as much as I do...

Yep, Sara, that's a pretty good explanation of the difference. Bittersweet has a higher cacao content, meaning that it also has less sugar. Bittersweet therefore has a darker, more intensely chocolate flavor. (Here's a really good explanation of how this all works.) Conversely, semisweet has a lower cacao percentage and more sugar. You can use them interchangeably, yes, but if you use semisweet in, let's say, a cake recipe that calls for bittersweet, you might want to reduce the amount of sugar in the recipe. Also, the chocolate flavor might not be quite as "chocolatey." Does that help? In this cookie, you're free to use whichever chip you like.

Casey, you'll be pleased to know, I think, that I have no idea what the carb count is here. So carry on with your reverie! I won't stop you.

5:44 PM, October 29, 2007  
Anonymous Dana said...

I had a dinner party Friday, and one of my guests waived her hand when I passed her dessert and said she didn't want any. Didn't - want - dessert. Honestly. After staring at her blankly for a solid 7 seconds, I smiled when I realized that meant more for me! I marked these cookies in my copy of Medrich's book, and now I'll have to make them with your additions!

5:50 PM, October 29, 2007  
Blogger Nabeela said...

Update on my previous comment:
The cookies are delicious!! Sooooo chocolatey and soft and chewy...and tempting!! I just had a little bit of a problem while taking them off the parchment paper. The 10 minutes cooling period didn't do it, the cookies were stuck to the bottom and were breaking off if I tried to lift them...but 13-14 minutes worked fine. Thanks a lot for posting these....these are going in my 'repertoire' too :)
P.S: Shared these cookies with a friend and she LOVED them too!

6:41 PM, October 29, 2007  
Anonymous Katie said...

I want to make these right. this. instant! Even though I just finished up a dinner of the recipe you posted last week -- it was even better than I thought it would be, how do you do that?!

7:30 PM, October 29, 2007  
Blogger Lael said...

you answered my cry for d-e-s-s-e-r-t! I arrived home tonight dying to bake something aromatic and chocolatey. Practicality won out, though, and I'm at my computer working through homework (er, and checking up on blogs). Thanks to you, Molly, I have a date with the oven tomorrow night!

7:52 PM, October 29, 2007  
Blogger Vincci said...

Wow wow wow. Those cookies look great and with ingredients I have on hand (Well, maybe not Ghirardelli brand chocolate chips) to boot! I'll definitely be making these soon!

7:55 PM, October 29, 2007  
Blogger Hungry Hippo said...

This recipe is a favourite of mine too. If you are feeling like something new, I recommend adding some lemon juice and lemon zest to the recipe. It's lovely, especially if you have meyer lemons hanging around, and you can always add the lemon additions to half of the cookies if you don't want to commit to an entire batch of lemony-chocolate cookies.

8:34 PM, October 29, 2007  
Blogger UmberDove said...

Ah dessert. Don't think that we've been without it either! Your AMAZING "winning hearts and minds" cake has been the saving grace of two (yep, two) wedding parties that I have thrown for friends (both here in Seattle - two weeks ago downtown - and back in California). And the guests were won both times (and after giving credit where it was due, you now have even more folk out there eagerly awaiting your book)!
Thank you and keep the dessert AND butternut squash recipes coming.
- K

9:08 PM, October 29, 2007  
Anonymous Gabriela said...

Hi, long time reader, first time commenter!

These look really delicious! Myself and a friend were talking about cooking for about a week straight, because I wanted to some but none really appealed to me. I think I'll definitely try these out though. :]

9:16 PM, October 29, 2007  
Blogger Mindy said...

Ah Molly...I loved that I came home today and found your jaunty little post. ESPECIALLY because its about chocolate cookies- AND today is my go to the store day- SO I can get some chocolates and come home and bake these up with the dregs of the plain yogurt that is hanging out in my refrigerator.

And you are right. A day without dessert or indulgence is not really one worth living (Well except when in exotic locale....no wait- nope even then...)

9:47 PM, October 29, 2007  
Blogger charlotte s said...

what a beautifully written post! an absolute pleasure to read! and the cookies look delicious, will definetely try them!

3:52 AM, October 30, 2007  
Blogger Patricia said...

Molly,
I want to make cookies to give as a gift for a person and can never decide which recipe to use...
I think you have just solved my problem - thank you! :)

4:20 AM, October 30, 2007  
Anonymous radish said...

mmm.. cookies. I think it's the season for filling your house with those glorious baking smells! I'm with Luisa, prying self from office is key. Plus your photographs have that glorious day light - looks so good!

5:27 AM, October 30, 2007  
Blogger Cat K. said...

Oh, thank God! My hubby and I just polished off the last crumbs of Kate's Winning-Hearts-and-Minds Cake (it did!) and I was already on the hunt for my next chocolate project. Going to see if I can hold off until the weekend to bake these, though I wouldn't be terribly surprised if this becomes my Halloween evening project.

5:45 AM, October 30, 2007  
Anonymous chris said...

Oh, Molly, these look absolutely gorgeous. I can already smell them going out of my oven tonight. I have this thing for citrus with my chocolate, though, so I foresee some candied orange rinds stealthily slipping into the mix. I'll call them Orangette cookies!

6:16 AM, October 30, 2007  
Blogger mary said...

These look fabulous. Alice knows her chocolate (her bittersweet brownies are one of my regulars, but there's nothing low-fat about them). I like the paper towel tip. I've tried leaving a piece of bread (yeah, sounds weird) in the container with cookies, which probably works in a similar way to regulate moisture and keep the cookies fresh a bit longer, but a paper towel might elicit fewer bewildered looks.

6:17 AM, October 30, 2007  
Anonymous Ava South said...

Since I'm a recently diagnosed diabetic, I don't bake much any more. ~sigh~ It's not that I don't eat an occasional dessert, but if I bake a whole batch of cookies, they are there and I'll eat them-----all! So, if I bake, I eat a few and give the rest away very quickly. Or I buy one or two cookies an let it go at that.


But thanks for the recipes and good photos too. I am salivating as I type this. LOL

Ava

6:26 AM, October 30, 2007  
Blogger hannah said...

how did you know i needed a new cookie recipe? you must have a legion of spies. i think i need to treat myself to a new silpat as well. man, talk about a good day at orangette!

7:02 AM, October 30, 2007  
Blogger TD said...

After three hours of sleep last night, I decided to work from home today, and seeing this post, I may very well make that "work" from home and make some cookies instead! Besides, the cookies will raise my blood sugar so I can make it through the day. The only thing is, I don't have any yogurt in the house, so I'll have to run get some (well, I do have it, but it's vanilla low fat, which might be OK since chocolate and vanilla are pretty compatible, but I'd rather make them "as written" the first time, and leave improvisation for later executions). They look tres yummy!

7:25 AM, October 30, 2007  
Anonymous Caroline said...

I'm cursed with dating someone who will NOT eat dessert. No, she's not on a diet or anything-- she just doesn't like it. The house could be (and often is) filled with all forms of cakes, cookies, tarts, pie, puddings and the like, and she will ignore them all completely.

....It's a little disturbing.

7:31 AM, October 30, 2007  
Blogger Village Vegan said...

Well, I was going to be all healthy and make poached pears for dessert, but...no offence, pears, I think I'm making these cookies instead! Thanks for the recipe.

7:33 AM, October 30, 2007  
Blogger Julie said...

Yup, I eat dessert everyday too, but don't do a lot of sweets on my blog. I usually go with candy or expensive chocolate. I have a similar cookie in my repertoire, but I make it with mini peanut butter cups from Trader Joe's or peanut butter chips...so good!
Julie

8:02 AM, October 30, 2007  
Blogger Meryl said...

Oh these sound SO good Molly! I have to say, cookies are by far my favorite dessert. And a recipe this quick and simple is perfect :-)

thanks!

8:33 AM, October 30, 2007  
Blogger Christina said...

Something about dense, chewy, chocolate-y cookies is primitively satisfying. Yumm. And they're relatively healthy!

9:25 AM, October 30, 2007  
Anonymous Anonymous said...

aww, poor chickpeas

11:48 AM, October 30, 2007  
Anonymous Ann said...

Mmmmmmm... cookies! They look fabulous! But I kinda like reading about meat and veggies, too. :-)

12:11 PM, October 30, 2007  
Blogger Sarah said...

I made your chewy ginger chocolate molasses cookies not too long ago, and they were divine. I have been getting requests for more ever since, but I might have to make this recipe instead (for health reasons, of course! ;))

12:36 PM, October 30, 2007  
Blogger Juree said...

I LOVE that these call for yogurt. That alone makes me want to try them to see what they are like and anything that is in your "repertoire" is enough to convince me!

1:52 PM, October 30, 2007  
Blogger Kate said...

Oooh, chewy chocolate cookies! And perfect timing, as I have to bake for a bake sale tomorrow. The only difficulty will be ensuring that I have enough cookies left to actually bring to the sale!

2:46 PM, October 30, 2007  
Blogger aubrey said...

i am making these. i love the fact that they take 30 minutes. and can be made from stuff i have in my pantry. you are awesome!

3:50 PM, October 30, 2007  
Blogger Mercedes said...

I have a remarkable sweet-tooth, so it's a tribute to you and your lovely writing that I have been reading along here and not even noticed the absence. But now that you've said it, I think it's high-time for some cookies.

4:54 PM, October 30, 2007  
Blogger Lynn said...

mmmm chocolate!!! That cookie recipe looks really good!!! I guess I will have to make them....go ahead twist my arm!!! I was looking for one or two cookie recipes to add for my holiday baking. This will be one of them!!!

5:54 PM, October 30, 2007  
Blogger Sarah McColl said...

someday i'd like to see pictures of your entire apartment. it looks oh so dreamy.

and you know what i have to say about ex-girlfriends? "I WON!" ;)

7:04 PM, October 30, 2007  
Blogger Stephanie said...

I just recently found your blog and was so excited to see this recipe. My son has dairy & egg allergies and I am always looking for good sweets that appeal to my knowing taste buds as well as his oblivious ones.

I made these tonight with plain soy yogurt and Earth balance buttery spread...DELICIOUS. I was groaning a little as I ate the first one. (okay, the first two.)

Thank you, I will definitely make these over and over.

8:23 PM, October 30, 2007  
Blogger Jessica said...

I've made these as wafers but never as drop cookies. Great idea! PS-I interviewed Alice for Chow, which was a lot of fun.

8:50 PM, October 30, 2007  
Blogger Anali said...

Oh you're so right! I'm all about dessert and was wondering when you'd have some more here!

9:50 PM, October 30, 2007  
Blogger Becky said...

Alas, Molly, I have to report that these cookies didn't turn out for me. They looked perfect at about 8 minutes, all poofy and soft, but as soon as they started cracking on the tops they fell like all the air was leaking out of them. They came out flat as pancakes. I am not sure what happened; this is the first time cookies have gone awry with me. Do you have any ideas as to what you think happened? The dough was *delicious*, so I had high hopes for these cookies.

6:05 AM, October 31, 2007  
Blogger Dominic said...

I have a coworker who is watching her fat intake and these were a perfect birthday treat for her! Thanks for the recipe!

By the way, they turned out great with dutch process cocoa, which I prefer because it is less acidic-tasting and I think more chocolatey. Cook's Illustrated magazine did some tests and found both kinds of cocoa to be interchangeable in recipes, even though the pH differs (due to the alkaline processing of the Dutch cocoa).

Dominic
the zen kitchen

6:15 AM, October 31, 2007  
Blogger Molly said...

Thanks for all the sweet comments, guys. It's a busy week around here - what's new?! - and my manuscript is due in six weeks, so I'm short on time to reply. But really quick...

Sarah, oh, I wish I had the guts to show you the rest of the apartment! I wish it all looked as spiffy as our kitchen table! That's my favorite part of the house (and the only part with wood floors; sigh). Unfortunately, the rest of the place has nasty beige carpet, which looks perpetually dirty. And the living room is currently also my office of sorts, so it's a mess with papers, files, laptops (mine and Brandon's), etc. And don't even ask about the bedroom - we don't do much besides sleep in there, so it's, uh, a little ignored. Maybe someday - A.B., After the Book - it'll all be spiffy enough to show. I do like our furniture - some mid-century, with some other odds and ends - so I'll see what I can do. Thanks for the vote of confidence!

And Becky, I'm so, so sorry to hear about your failed cookies! I've never had that problem with these cookies - nor with any others, although I've heard that it can happen. I'm not sure what to tell you, but there are just a couple of things that I would check, if I were you. First, how new is your baking soda? If it's old, it might not work properly. Also, is your oven running true to temperature? If it's too hot, I hear this can happen. Lastly, I'm sure you measured just fine, but sometimes if there isn't enough flour, things can go awry like this. Just some ideas. I'm so sorry, though. I wish I could be of more help!

10:32 AM, October 31, 2007  
Anonymous EB said...

Oh wow. Ok I've been hoarding some chocolate chipper recipes but oh um now I think I have to make these... I'm just too compelled.

3:18 PM, October 31, 2007  
Blogger Katelyn said...

Oh hooray!!! Cookies! The first pan of mine are in the oven as we speak, the dough was delicious. I ended up using vanilla yogurt because I couldn't find a small enough container of plain (we don't eat yogurt around my house)... but it's fine, I just omitted the vanilla.

4:55 PM, October 31, 2007  
Blogger Carrie said...

OH yum! Yum! Yum!!! I can't wait to make these! And how easy to make them gluten-free! No problem at all! i can't wait to try them! As always, wonderful post!!

6:55 PM, October 31, 2007  
Blogger Cakespy said...

I'm going to admit, sometimes I will even eat cookies like this with soup. It's not so different from having a corn muffin or sweet bread with soup, is it?

OK..maybe that was too much to share. Either way, what a good-looking recipe. These look like perfect morsels, very satisfying.

10:20 PM, October 31, 2007  
Blogger Katie said...

I loved reading this poat. It sounds so happy and free and brought a huge smile to my face. The cookies look and sound wonderful. I agree with you completely that "a day without dessert is a day poorly lived" pass the cake tin someone!

8:56 AM, November 01, 2007  
Anonymous Sherry said...

That...is an awesome looking cookie damn it. *shudders* ;-)

4:46 PM, November 01, 2007  
Blogger Figs Olives Wine said...

It's a rainy day here today, and now I know just what to do with it! And I'm wholly impressed by people with repertoires! Very sophisticated indeed.

5:41 AM, November 03, 2007  
Anonymous bad home cook said...

OOOooh! ooooh! I actually *have* cocoa powder right now! And cranberries....
And if the kids don't like them. well. I'll just have to do the adult thing and eat them all myself.
Sigh.
Thanks for the cookie! Want me to send you a brain cupcake?

9:52 AM, November 03, 2007  
Blogger Crystal said...

I made these cookies today and they were AMAZING!!

4:43 PM, November 03, 2007  
Anonymous Sally said...

I've made a version of these cookies from Cooking Light with dried cherries. They are perfect for Christmas.

9:32 PM, November 03, 2007  
Anonymous pumpkinpie said...

The Cocoa Fudge Cookies from Cooking Light are very close to these, in case anyone wants nutrition information. I used the CL recipe with four tablespoons of butter and they turned out like fabulous brownies.

2:40 AM, November 04, 2007  
Blogger Figs Olives Wine said...

PS. Delicious! Absolutely a brownie in cookie form. Thank you Molly!

5:27 AM, November 04, 2007  
Anonymous Carolyn said...

These are very good -- a bit too sweet for my taste, but by reducing both sugars by 1 tbsp each, they are perfect. Peanut butter and chocolate are the perfect combo.... try this: mix 1/3 c peanut butter with 3 tbsp confectioners sugar. Drop about half the chocolate dough on cookie sheet, and flatten mounds slightly. Drop approx 1 tsp of peanut butter mixture on each chocolate cookie and then top with remaining chocolate dough.Press down slighlty. Bake as directed. 100% yummy!

7:58 AM, November 04, 2007  
Blogger John J. Goddard said...

I really need to sharpen my sweet tooth and work with confections a little more. I've always been more of a savory person, deriving most of my fast calories from, uh... potatoes and pasta. I should explore the higher-end carbohydrates in a little more detail.

Cook hard,
Chef John
Articles of Mastication

10:47 PM, November 04, 2007  
Blogger Sophik said...

oh yes. oh yes! making these tonight. :) How is it your recipes always suite whats in my pantry?

2:58 PM, November 05, 2007  
Anonymous Liza said...

I made these cookies yesterday, brought them to a rehearsal, and got at least two men to fall in love with me.

Amazing.

7:23 AM, November 06, 2007  
Anonymous Marce said...

Thank so much for the recipe, Molly! I made it twice last week (and even tweaked it the second time to do a lemon version for my grandma) and loved it. I just posted about it on my blog linking back to you.

7:27 AM, November 06, 2007  
Anonymous Anonymous said...

I tried these yesterday and they turned out to be delicious! I'm adding these to my "repertoire" as well!

10:05 AM, November 06, 2007  
Blogger charlotte s said...

i made these today and they were absolutely delicious- very rich and chocolatey and addictive!!! oh, and i added them to my repertoire ;)

3:14 PM, November 06, 2007  
Blogger Lisa said...

I made these a couple days ago, and they are indeed yummy-scrummy. Even more so two days on -- when I'm not on the verge of collapse from cleaning off the tablespoon with my own mouth each time, instead of running it under the faucet.

7:26 AM, November 07, 2007  
Blogger Becky said...

Molly, you called it. I just had a repairman out today to fix my oven. Apparently, any thermostat setting above 275 actually correlated to 600 degrees inside my oven! No wonder they came out flat as pancakes. I can't wait to make these when my oven is functioning normally. I am sure they will be delicious. Thanks for the advice, and especially the recipe!

5:19 PM, November 07, 2007  
Anonymous Sijbrich said...

Yum. I made these the other day, and like someone else said, they are like brownies in cookie form! But probably a bit healthier, right? Thanks for the great addition to my recipe book.

4:44 PM, November 08, 2007  
Blogger Em said...

Oh sigh. I made these on Monday and they're almost all gone. Double batch. I don't have roommates.

They're THAT good!!

8:54 PM, November 08, 2007  
Anonymous Anonymous said...

These are the best homemade cookies that I've ever made or eaten! Yum!!

7:45 AM, November 09, 2007  
Blogger Aileen said...

I just dropped my fiance off at the hanger for a flight out to a village hearing.....he boarded his little bush plane with a bag of these absolutely yummy cookies (packed with a paper towel, thank you for the tip!) tucked inside his coat. The sky was that perfect shade of morning blue, and the snow was all crisp and crunchy, and those little bursts of chewy chocolate were perfect for the moment. Not too classy for the hanger coffee with powdered creamer, and yet still so decadent. And so aromatic. I imagine that the bag is being passed around, and all 4 passengers in that full flight are singing your praises. Thank you, again!

12:54 PM, November 09, 2007  
Blogger kristen_anna said...

I made these last night. They are amazing!! I will definitely be making these again... and again. Thanks for posting the recipe!

8:44 AM, November 10, 2007  
Blogger Rebecca said...

Have you ever used Guittard chocolate (www.eguittard.com)? It's really superior chocolate even if it is a little hard to find. It's fantastic for baking - very satiny and smooth, melty without totally losing its shape. It's the only chocolate I ever use in baking - try it, the difference between Guittard chocolate and any other American brand will astound you.

1:06 PM, November 13, 2007  
Anonymous Anonymous said...

Can I do these without the yogurt?
i always have buttermilk powder, and milk on hand...

2:15 PM, November 17, 2007  
Blogger Cabbages and Kings said...

Yum! I am making these for a cast party tomorrow night. Thanks for your lovely, lovely writing and elegant, clean photos. Beautiful blog.

8:14 PM, November 24, 2007  
Anonymous Anonymous said...

I liked these with a little orange zest, but I'm a big orange and chocolate fan. ;-)

I have a tiny ice cream scoop that I like to use to scoop out cookie dough. That way every cookie is the same size and cooks at the same pace.

11:05 AM, November 25, 2007  
Blogger Nick's Mama Nance said...

Oh heavens, these were wonderful. I used coarse chopped Andes Mint candies instead of the chips. They were so moist and fabulous.

9:07 PM, November 26, 2007  
Blogger priya said...

thanks for a really great recipe. i cán't stop eating these.

2:06 AM, December 04, 2007  
Blogger Maria said...

I made these last night, and boy are they fantastic. A great crumb, soft interior and were yummy the next morning, still chewy and a good match for a strong coffee. I used miniature dark chocolate chips, which I think distributed nicely in the small cookies.

And, I am glad I picked up a little container of full-fat yogurt for the purpose, as opposed to using the 1% on hand. I suspect it's what makes these not too virtuous, and gives that wonderful texture.

Fantastic, Molly!

10:32 AM, December 07, 2007  
Anonymous lilyn said...

i just made these with some fresh desiccated coconut instead of choc chips (its what i had lying around the house) and they were WONDERFUL! literally like a brownie in a cake form...i'm thinking they'd be perfect with some vanilla ice-cream sandwiched in between..but that wouldn't be very virtuous then, would it? :)

5:29 AM, December 17, 2007  
Anonymous joanie said...

Oh wow. Chocolate and more chocolate! Thanks for the recipe, the cookies turned out beautifully.

9:29 PM, January 06, 2008  
Anonymous Robyn said...

Longtime lurker and drooler here. Commenting at last because the last time I did these (a quadruple batch, no less!) I hit on something a little novel - if you scoop a half-teaspoonful of dough using a measuring spoon and roll it in a ball, then bake them in those little gold foil cups you use for truffles and such, the result is quite a showpiece. Here are a couple of links if you want to see how they turned out.
http://img.photobucket.com/albums/v202/acroamatica/truffiestray.jpg
http://img.photobucket.com/albums/v202/acroamatica/truffies.jpg
Many, many many thanks from one very grateful cook!

9:53 PM, January 27, 2008  
OpenID flaxenlenape said...

This is one of those recipes that I just haven't messed with... until my boyfriend returned from Denver with Black Onyx Cococa (http://www.savoryspiceshop.com/spices/cocoa.html)

Oh my! It's as if the cookies were "turned up to 11". The dough is literally onyx and the 60% bittersweet Ghirardelli chips looked like milk chocolate in comparison.

I can die a happy women now, having made, eaten and (somewhat reluctantly) shared these little morsels of ambrosia; on New Years Eve no less.

8:46 AM, February 02, 2008  
Blogger Melanie said...

Thanks for posting this simple chocolate cookie recipe Molly. I was searching high and low for one this quick. My chocolate craving this afternoon was a twelve and I am now satisfied.

2:16 PM, March 08, 2008  
Blogger The Thriftymamas said...

Hi, Molly! J'adore Orangette. I just wanted to drop you a line to let you know about a few tweaks that I have made to this recipe (two from necessity, one from curiosity).
I was craving these cookies a few weeks ago and wanted to make them for a friend. While getting my ingredients together I realized that I was short on both chocolate chips and vanilla SO I chopped up a square of semi-sweet baking chocolate to augment my chip supply and added a splash of bourbon whiskey to the my vanilla bottle. The result was incredible. The blend of chocolate chips, chunks and flakes was unexpected and divine and the slight edge that the whiskey gave the chocolate was dead on delicious.
Then, last week, I had friends over for a Mexican-themed dinner. I wanted to serve something gooey and chocolate-y and knew that these cookies would be perfect but I wanted to modify them a bit to suit the theme. So, I added a few generous shakes of cinnamon to the dry mixture and the resulting Mexican chocolate cookies were unbelievable! I ate way to many and craved more when they were gone. One bite and I knew that I just had to leave my very first comment after reading your blog(and sharing it with friends and family) for months. Thank you for the delicious ideas you are sweet enough to share!
xo,
T
PS I am planning on getting married next summer and want a nontraditional wedding cake. The chocolate cake that you served at your wedding sounds perfect. How did you serve it re: presentation? Did you do anything to make it look extra pretty? Thanks for any advice you can give me!

1:56 PM, March 11, 2008  
Blogger Molly said...

The Thriftymamas, I love the sound of all the tweaks you've made to this recipe! Love, love, love it. The next time I make these, I'll think of you and maybe throw in a little bourbon or cinnamon. Mmm.

And as for our wedding cakes, we really kept it very simple. Our caterer put a few of them out on cake stands on a side table, just as display, and topped each with a single rose. That's all. (I had made 20 cakes in total, but most were not displayed.) Then, to serve them, the caterers cut them into slices of varying size - it's such a rich cake; we wanted to make sure people could have as much or as little as they wanted - and people came up to the buffet table to choose their slice. While they were there, they also got to choose from three different types of ice cream (scooped by the caterers, so it wasn't too messy): vanilla, chocolate malt, and raspberry sorbet. All told, it was a huge hit! I'm so glad we did what we did. And I think people were much more interested in how good it tasted than how pretty it was, you know?

4:27 PM, March 14, 2008  
Blogger The Thriftymamas said...

Your presentation of the wedding cakes sounds perfect and delicious. I LOVE that you guys had ice cream, too. Mmmm...
Thank you so much for taking the time out of your busy schedule to respond to my post and my questions. I really appreciate it.
Take care!
xo,
TaRosa

7:21 AM, March 17, 2008  
Anonymous marina said...

i know you posted this ages ago, but i just made these cookies today and the batch i *didn't* overbake got me addicted straight away.

8:14 PM, April 09, 2008  
Blogger cindy said...

I plan on making these tomorrow. I bought a big tub of whole plain yogurt just for the recipe (couldn't find full-fat in the smaller container). I noticed that your recipe uses 4Tbl of butter while the recipe from Cooking Light uses 5Tbl. Yours are not flat like the original. Is it because of the 1Tbl difference? I want mine to look like yours.

8:39 PM, April 25, 2008  
Blogger Molly said...

Cindy, I'm sorry for not replying sooner! It's probably too late now, but here I am anyway. I've only made these with 4 tablespoons of butter, so I can't say for certain, but my guess is that, yes, with 5 tablespoons, they might be inclined to spread more. And if they spread more, they would be flatter.

If you see this, do let me know how yours turned out...

3:24 PM, April 30, 2008  
Anonymous stuckintheeastcoast said...

i'm not quite sure what i was searching for initially, but i'm sure as heck happy that i stumbled upon your blog. good gravy marie! these cookies are so delicious that i can't come up with a clever enough analogy to describe them as such. i'm just finishing up my second batch as i type this. and they're healthy to boot! i love food that only tastes indulgent. (that's only slightly a lie...and besides. chocolate is good for you.)

...i've also made that chocolate cake of yours that calls for european butter - i used kerrygold pure irish butter. so decadent, so good.

anyhoots, i've basically reconfirmed that gluttony is the bestest deadly sin of ever (EVER), and i look forward to trying many more of your recipes.

10:35 PM, May 09, 2008  
Anonymous garbane said...

Those cookies are absolutely DIVINE! I used strawberry yogurt which tasted lovely in the dough but left no trace in the cooked version. Anyway, I guess you can use whatever yogurt you have. I can’t wait to bake them again and try adding different ingredients such as nuts or dried berries.

Thank you, Molly! You are such an inspiration. And your pictures are utterly beautiful. Talent!

2:51 PM, June 11, 2008  
Anonymous Elizabeth said...

Hi Molly, I absolutely adore these cookies, especially with dried bing cherries! I will be the cook for a camping trip in July, and I want the participants on the trip to experience something fabulous and unexpected! I will be baking at a local hostel where I will have access to an oven at 10,000' above sea level. Do you have any suggestions for adjusting the recipe to bake these delicious morsels at altitude?

Many thanks,

Elizabeth in Livermore, CA, 531' above sea level :-)

P.S. My group will be also be dining on black beans with cumin and oregano...any unlikely leftovers will accompany huevos rancheros!

8:44 PM, June 17, 2008  
Blogger Molly said...

Hmmm! Elizabeth, I'm afraid I don't have any experience with high-altitude baking. You might try doing a Google search for "high-altitude cookie recipe," or something like that. Or maybe look in The Joy of Cooking? Maybe it would have some guidelines...

Good luck, and happy camping!

10:18 AM, June 18, 2008  
Blogger Emily Anne said...

I was definitely in the mood for some chocolate cookies, and your recipe intrigued me. I had to use light raspberry yogurt instead of the plain, and I decided to add an egg because, well, it seemed like the right thing to do. The raspberry flavor was undetectable, and the egg made the cookies more cakelike and less chewy, but still delicious. The recipe was also a snap to make! Thank you for the inspiration!

10:22 PM, August 01, 2008  
Anonymous Anonymous said...

I wanted to chime in on the question about Dutch-process cocoa. I've tried this recipe both ways, and I prefer the Dutch-process; the cookies tasted much richer. I can't be sure, but I think using Dutch-process cocoa also lends the cookies a kind of liqueur flavor. Everyone is always asking me if I've added alcohol!

(Btw, this is my first time leaving a comment, but I've been using your recipes for a while now -- always to rave reviews.)

Thanks,
Karen

4:58 PM, November 24, 2008  
Blogger Melanie said...

Molly, I don't know if I've commented this before but you should try this recipe with three sugars: one third cup of brown, one third cup of white, and one third cup of raw. It leaves the cookies with this amazing crunch that is ridiculous. Everyone I make these for loves that little crunch. Next time you make them , try it.

2:47 PM, January 16, 2009  
Anonymous Lisa said...

Oh.my.GOD. I took a break from writing about cucumbers this morning because, well, cookie-baking breaks are where it's at.

They are to die for. Everyone one the farm is munching on one as I type -- some in front of QuickBooks at the computer, others spotting basil, still others preparing the beds for our fourth generation of tomatoes. Thank you.

7:20 AM, July 14, 2009  
Blogger chloe said...

Hi Molly,

Great Blog. Just wondering if there was another ingredient to suppliment the yoghurt? I am living in SE Asia in a province that only sees yoghurt when its specifically brought up from the city? Any tips?
Chloe

5:09 AM, August 23, 2009  
Blogger Molly said...

Chloe, I'm not sure, but maybe you could try using milk instead of the yogurt? Buttermilk would definitely work, I think, but that's probably hard to find too, right? Hmm. I guess I would say that you should try using milk, and maybe cut back the quantity a little, so that the dough isn't too wet. Good luck!

12:14 PM, August 24, 2009  
Anonymous Elaine@MessyKitchen.ca said...

This was such a delicious cookie recipe, Molly. I made them for the first time tonight. I halved the white sugar out of necessity given an weekend on sugar overdrive, but the results were still delicious. Thank you so much for sharing!

10:11 PM, October 27, 2009  
Blogger Alliaz said...

I just made this with brown rice flour instead of all purpose flour and they turned out very nice. Yum yum!

10:24 PM, February 04, 2010  
Blogger Chef Chuck said...

Chocolate dream cookies!! Thank you :)

8:52 AM, May 28, 2010  
Blogger kt said...

OK, here's our take--added 3 tsp of espresso and formed them into small balls. Also used Hershey's Special Dark cocoa--uber-darl mocha-chip cookies! Yum!!

4:10 PM, December 23, 2010  
Anonymous Anonymous said...

Oh my gosh. These are delicious. I have made them a a couple times, once substituting half of the chocolate chips for mint chips. Delicious

6:03 PM, January 06, 2011  
Anonymous Tala said...

I made these and I couldn't believe they tasted even better the next day cold than when they were straight out of the oven!

10:31 PM, April 27, 2011  
Anonymous Anonymous said...

OMG you are so right! These cookie taste soooooo good after they've set. Like a brownie in cookie form, but even better!

7:47 PM, June 26, 2011  
Anonymous Veronica said...

Hi Molly, I know that this is such a late comment after you posted, but I'm so intrigued about yoghurt as an ingredient in cookies. I've almost always got yoghurt on hand, but unfortunately I've got low fat in the fridge at the moment. How do you think it would affect the end result?

4:30 AM, May 01, 2013  

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