This type of cookie was everywhere during the 90’s. While the names changed, they almost always had Death, Sin, Ultimate or Decadent in the title – something on the dark or racy side.
These are from my “Whisk and a Bowl” series where that is basically all you need save a few measuring cups or spoons to complete a recipe. I had my 10 year old grandson, John make these on a recent trip to Chicago. I gave him the recipe and then went to play chess with Sam, my oldest grandson. John is quite the baker – Sam is quite the chess player!
While this is based on the Baker’s Death by Chocolate recipe, there is an optional ingredient that adds a depth of flavor not found in theirs. Hot chiles and chocolate are a natural, exciting taste combination. I have added some to these cookies. If you’re not into too much adventure or the cookies are for children, omit it.
These cookies are large and can be made smaller as you wish. Just remember to adjust the time downward as they should remain almost gooey inside.
So get your best whisk and a large bowl. Treat time is here!
1/2 cup all purpose flour (70 grams or 2 1/2 ounces)
1/4 teaspoon baking powder
1/4 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper, optional
8 ounces semisweet chocolate chunks, divided (225 grams)
4 tablespoons butter (60 grams or 2 ounces)
3/4 cup firmly packed brown sugar (150 grams or 5 1/3 ounces)
1 teaspoon vanilla
2 cups walnuts coarsely chopped (225 grams or 8 ounces)
Preheat oven to 350 degree. Line 2 baking sheets with parchment.
Whisk together the flour, baking powder, salt and cayenne if using. Set aside.
Microwave 4 ounces of the chocolate and all of the butter at half power to melt it. Alternatively, melt in the top of a double boiler. Set aside.
Whisk in the brown sugar followed by the eggs and vanilla. When they are well combined, add the flour. Lastly, add the remaining chocolate and walnuts.
With a #16 disher or scooper or a 1/4 cup measure, drop the cookies, well apart on the baking sheets.
Double pan them (place the cookie sheet with the cookies on top of a second sheet). This will slow the heat to the bottom of the cookie. With the chocolate and brown sugar, they an burn quickly. Place in the middle of the oven and bake for 12 to 13 minutes.
Cool for about 10 minutes and remove to a rack.
©Copyright Helen S. Fletcher 2013. All rights Reserved.