Here is an amazing chocolate cookie recipe. I have made it for teachers, friends and for just us. The first two times that I made them I did not beat the eggs for as long as directed (I am not a particularly precise person and this shows in my baking) but the cookies were wonderful and people asked for the recipe. In any event, this time I beat the eggs for 8 minutes and they were incredibly light and gorgeous (sort of like the Earthquake cookies at Sofra although I will not claim that level of wonderful). So, precise or not, these cookies are crowd pleasers.
Chocolate Cinnamon Cookies
- 16 oz, bittersweet chocolate (not unsweetened), chopped
- 2 tbsp. (1/4 stick) unsalted butter
- 1/2 cup all purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. ground cinnamon
- 1/8 tsp. salt
- 4 large eggs
- 1 1/2 cups sugar
- 1 tsp. vanilla extract
- powdered sugar
Stir chocolate and butter in top of double boiler over barely simmering water until melted and smooth (you can also put in glass microwave safe bowl and start with one minute in the microwave – increase time by 30 seconds intervals until melted). Remove from over water, cool to lukewarm.
Stir flour, baking powder, cinnamon and salt into medium bowl. Beat eggs, 1 1/2 cups sugar and vanilla in large bowl until pale and thick, about 8 minutes. (Note: Start beating eggs AFTER chocolate is melted because it takes about 16-20 minutes for chocolate to cool to lukewarm). Fold in melted chocolate. Mix in dry ingredients in two additions.
Chill dough until firm enough to scoop, about one hour. Can be made one day ahead. cover, chill.
Preheat oven to 350 degrees. Butter two large baking sheets. Shape dough by scant 2 tablespoonfuls into 1 1/2 inch balls. Roll in powdered sugar and place on prepared sheets, spacing 2 inches apart. Bake until tops crack and cookies are just firm to the touch, about 12 minutes. Transfer to racks and cool. Makes about 30 cookies.