Tuesday, July 6, 2010

Mama Needs Chocolate!

Have you ever had one of those days?  Well, mine has been one of those years!  However, one lesson I learned from my mother was...chocolate always makes it better or at least tolerable.  My mom loved chocolate and I remember when I gave her the first box of Godiva chocolates for her birthday.  She said she hid them in her bedroom and allowed herself one a day so they would last longer.  My family will attest to my chocolate stashes; what can I say, it's in the genes.

Today, I thought about creating a chocolate cookie to satisfy even the worse days.  I looked through my pantry and pulled out bittersweet, German's, unsweetened, semi-sweet, and white chocolate; pretty much every kind I had.  Although, my purest daughter, Erin, would argue that white chocolate is not chocolate...and she would be right.  I also decided to add some nuts, toasted to bring out their essence.  Now, all I had to do is add butter, sugar and some flour and voila!

I bit into the cookie and have decided it's a perfect chocolate cookie for those days, weeks, months, or even years you'd rather forget.

Oh! So Chocolate Chocolate Chip Cookie

1 cup unsalted butter
5.3 oz. (Green & Black's Organic) 72% Bittersweet Chocolate bar, chopped
2.25 oz. German's Chocolate, chopped
2 oz. Unsweetened chocolate, chopped
In a double boiler, melt the above ingredients and set aside to cool.

Preheat oven 350F-degrees.  Toast pecans (approx. 1 1/2 cups) for 8 minutes or until golden and you begin to smell the aroma.

Coarsely chop.  Measure (after you've chopped them) 1 cup of pecans.

4 large eggs
1 cup granulated sugar

In a KitchenAid, using the whisk attachment, beat eggs and sugar until thick and lemony.
1 T Vanilla Extract
2 tsp. Espresso Powder

Add the extract and espresso powder and mix well.  Add the cooled melted chocolate and combine thoroughly. 
3/4 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. Kosher salt

Fold the dry ingredients into the wet ingredients, using a spatula to combine.  Fold in nuts and additional chips.  I used:
1 cup semi-sweet chocolate chips
1 cup white chocolate chunks

The "dough" resembles more a batter, but don't put in the refrigerator.  Set aside for 20 minutes while the chocolate sets.  When batter has set-up, use a 1/4-cup-size-scoop for cookie size. Place on a Silpat or parchment lined baking sheet.
Bake 10-12 minutes or until tops are set and shiny.  

Find yourself a quiet corner, grab a couple of cookies and just relax.  Enjoy!


  1. I don't think of chocolate as my #1 comfort food but that could soon change!!! One question though----where would one purchase the Green & Black's Organic 72% bittersweet chocolate? Whole Foods? Or do you order it? Or would any brand be OK as long as it was 72%?

  2. I bought it at Whole Foods, but a couple of regular grocery stores also carry it. However, any bittersweet will do--make sure it's at least 64%. Like I said, I looked in the pantry and pulled out every kind of chocolate I had, but you could easily do all semi-sweet. I just think of the bittersweet as being "healthier"...therefore, I justify eating chocolate!

  3. Oh, Susan chocolate is my comfort food too. And Green & Black's are my favvvvvorite : ) I am sad to read this post yet it is warming because I know that you turn your pain where you can to love and creativity. I am curious what you are working on in your photo! With love Nicole xoxo

  4. continued... I meant to say that by turning your pain to love and creativity you look for the silver lining just like Kelly did. xoxo

  5. Oh, sweet Nicole...it's a surprise!

  6. Chocolate, chocolate and more chocolate! Doesn't get any better than that. Did someone really tell you there is an unhealthy chocolate? I've never heard of such a thing! Maybe after our heatwave goes away I can get my personal baker to make these. Just to be sure there's no mistakes, how large does the cookie sheet need to be?