David Lebovitz's Chocolate Crack Cookies
I don't have an addictive personality, however I could become addicted to these. "Crack" is the perfect descriptive for these cookies.
The majority of the dry ingredient is ground almonds or almond meal ( like to buy a huge vat of ground almond meal at Surfas-makes life so much easier). These cookies look heavy, but they are so incredibly light. They did not sit in my stomach or give me a temporary sugar high.
These cookies could take me to the other side -the other side meaning, using alternative flours and organic sugars. I loved these so much that I took Heidi Swanson's book, Super Natural Cooking, with me to Whole Foods the other day. I spent $95.00 dollars on all kinds of whole grain, organic flours and sugars. I am gearing up to test a new and approved way of giving my kids sweets and treats.
Regardless, these cookies are going to be a cookie jar staple!
8 oz bittersweet chocolate, chopped
3 Tbls. unsalted butter
1 1/2 Tbls. liquor or strong coffee (I used espresso)
1 cup ground almonds (or almond meal)
1/2 cup all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
2 eggs, room temperature
1/3 cup sugar, plus more for coating
powdered sugar for coating
• add chocolate, butter and liquor to a medium heat-proof bowl. set over simmering water, stirring occasionally until melted and smooth. remove from the heat.
• in a food processor, pulse the almond powder (I buy 2 lbs of ground almond meal at Surfas), flour, baking powder, and salt until finely ground.
• in a standing mixer, fitted with the whip attachment, whisk the eggs and the sugar on high speed, until the mixture forms a well defined ribbon. Using a rubber spatula, mix in the melted chocolate mixture and then the almond mixture. Chill dough until firm, about 2 hours.
• preheat oven to 325*. line 2 baking sheets with parchment.
• have a bowl of sugar and a bowl of powdered sugar ready. shape dough into one inch balls. roll in sugar and then powdered sugar. set on baking sheet, spacing 1" apart.
• bake, rotating the pans midway, until firm (they will slide on the sheet). it is very easy to burn chocolate cookies, so don't over bake!
• let them cool and then transfer to a wire rack.
David says (from his book Ready for Dessert) these are best eaten the day they are baked, yet, I disagree. These were still sitting around my house on day 3. I popped one into my mouth and it was pretty darn good.