These chocolate cookies are just ridiculous. Ridiculously messy to make. But also ridiculously pretty. And ridiculously soft and fudgy. (Mmm.)
Now if you think they’re worth the mess and effort, read on! (Or may I suggest my much simpler Chocolate Chocolate-chip Cookies recipe?)
The reason why I say making these cookies is ridiculously messy is down to the weather — it’s just too hot where I live.
I spied this recipe on Brown Eyed Baker and the cookies looked so pretty with their cracked powdery-white finish revealing dark chocolate cookie beneath. The recipe said “let the dough sit at room temperature for 10 minutes” and it should be workable. It wasn’t. The dough was practically leaking between my fingers as I tried to shape it.
It’s not the first time I’ve discovered a recipe wasn’t written for tropical climates. (Read how I get around making pie crusts in the warmth.) So I followed my instincts and tossed the dough in the freezer. Sure enough, 15 minutes later, the dough was firm and workable.
Now that my suspicions were confirmed about the brisker origins of this recipe, I knew to involve refrigeration in the recipe.
Was it worth the hassle? I’d like to think so. These chocolate cookies are so deliciously soft and rich, dense and chocolate-ty, almost like a good brownie. And of course, that beautifully fractured exterior.