Chocolate - Chocolate Chip

Yield: about 3 dozen

Source: Food Network .com, creator unknown, link below.

I found this recipe just recently on the Food Network website. I was pretty excited because they look pretty darn chocolaty, and frankly, that always makes me happy.

I read the ingredients before I went to the store, but frankly, I was a little depressed when I started making the cookies and realized I had messed up. I am way too sick of quick grocery store trips to make another one, so I made do. But more on that later.

The recipe is as follows:

1 stick butter

6 oz. bittersweet chocolate, finely chopped

2 eggs

1 egg yolk

1 cup brown sugar

2 tsp. vanilla

1/2 tsp. salt

1 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. ground cloves

1 1/4 cups flour

6 oz. chocolate chips

6 oz. white chocolate chips

The first step here is to finely chop the chocolate. Once I started doing this, I realized I had bought a 4 oz. bar, and the recipe calls for 6 oz. It was then that I decided that 4 oz. was plenty of chocolate for 1 small batch of cookies, and that was all I used. As it turns out, when I made my family taste the cookies and give me feedback, they all told me it was really chocolaty, so feel free to use this trick yourself, if you want. (Incidentally, my family gives this cookie an 8 or 9 out of 10.)

Start by melting the butter, and adding the chopped chocolate to the hot butter. Let it sit for a few minutes to let the chocolate melt. Meanwhile, mix together the eggs and yolk, brown sugar, and vanilla. Then slowly whisk in the melted chocolate mixture. Add the dry ingredients, and mix just until everything is incorporated. Do not overwork the dough. Fold in the chips. Cover in plastic and refrigerate for 2 hours or so.

I was a little concerned about the cloves in this recipe. It is a bit unusual for a chocolate cookie, but it does make it stand out a bit, and gives it a quality that can be noticed. My husband really liked the cloves in it, and I think he liked it more once I pointed it out.

I actually made these cookies quite small, as is my habit lately. The recipe calls for baking for 13-15 minutes at 350 degrees, but since mine were smaller, I baked for only 9-10 minutes. It is best to let these sit on the cookie sheet for a couple minutes before moving them to a cooling rack. These should be moist in the center, and a little crackly on the outside. Honestly, mine turned out a little too soft, I think. They could probably have used another minute to bake.

If you want to have a really fun time, make your family guess the mystery ingredient (cloves) that makes this cookie so different, and see what they come up with.

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