Each week, I think that we can't top the previous week's decadence. Especially as the Tuesdays with Dorie crew ventures into layer cakes, puddings, and cookies. But then Claudia of Fool for Food chose these cookies - these cookies! Cookie doesn't really describe what these are, and pictures don't do justice to how they taste. Let's be honest. They look like turds. Lumpy, brown, and studded with random chunks, these are not photogenic cookies. Not only that, but how do they manage to stick together? Let me give you a quick rundown of what's in these things - chocolate, chocolate, chocolate, chocolate, cocoa, oh and peanuts and currants too. Maybe a little flour? Just a spoonful though, not too much.
Yeah, these babies have over a pound of chocolate in them, and more cocoa than flour! I saw this recipe and immediately wondered how in the world they would stick together! As I melted, stirred, and added ingredients, my skepticism remained. I had been asked to bring these to the boyfriend's apartment just this past weekend to snack on since we had a couple college friends visiting from Iowa, so I had to hope that they would turn out okay. After mixing up the batter last Wednesday, I had to quickly stash it in the fridge so I could go to my kickball game (yeah, kickball is awesome - there are three full leagues here in Oshkosh arranged by skill level!). I had expected to bake them that night since I didn't want them to chill too long, but after a trip to the local pizza place afterwards, I realized I'd have to bake them Thursday.
Well, Thursday came along, and I pulled the bowl out. Taking my trusty medium cookie scooper, I scoo- Okay, no biggie, the scoop got stuck. And the "batter" is now rock hard. So I should have thought that, given the large quantity of chocolate, this cookie dough would harden into some funky rock. But hey! I was excited about kickball! So sue me, k?
Crossing my fingers, I turned my oven on and place the bowl of cookie dough right in front of the vent on the top of my oven. It's my chosen dough-rising and butter-softening place, since hot air is vented out of the oven right there. I cheat, it's true. After about a half hour, my oven was up to temp, but the dough? Yeah, still not scoopable. I had to practically chisel the stuff out of the bowl, pack it into the cookie scoop, and then pry it out and pat it into a semi-cohesive lump on the silicone mat. Over and over again. Into the oven they went, and 11 minutes later, out they came. They hadn't changed. No rise, no melting, no spreading. Umm... I've reached the praying stage here, just so you know. Again with the chiseling, packing, and shaping, into the oven, out of the oven. Again and again. Because even though the recipe says 24 cookies, it LIES. Lies I tell you! Mine made 44 cookies using a medium cookie scoop. 44!
As you well know, these all got packed away the next morning to take to the boyfriend's, no snacking as they came out of the oven. I did manage to con a friend and coworker into trying them near the end of the workday though. She ate one, and almost immediately asked if I had brought milk with me. Evidently, one cannot eat that much chocolate without needing something to cut the sweetness and clear the chocolate from their mouth. In fact, when the boyfriend and our college friends tried them, they had the same reaction. Milk. Now. Oh yeah, and can I have another? Their verdict (besides a desperate need for milk) was fudge. Fudgy, chunky brownie cookies. You couldn't really taste the peanuts or currants very strongly, so they were definitely background flavors. Dorie's penchant for putting raisins into chocolate things is growing on me though, I have to admit.
PS - I changed things up just the littlest bit, mostly because I'm easily conned into trying novelty chips for cookies. Instead of the semisweet and white chocolates, I used mini Reese's pieces and semisweet - white chocolate swirled chips. Instead of raisins, I plumped up the same amount of currants because I like the size of currants better (and because I had run out of raisins). Baking for 11 minutes might have been a little short too, because these were Fudgy. Yes, fudgy with a capital F. You could probably get away with baking them for 12-13 minutes instead, especially right out of the fridge.
PPS - Did anyone else gasp with shock when they realized there were only 3 tablespoons of butter in these? I went and softened two sticks just out of habit before I realized I wouldn't even need half a stick!
Last Week: Chocolate Malted Whopper Drops
Next Week: Dimply Plum Cake