Did this name stop you in your tracks? Well, yeah. I know. It’s not like I’m immune to such enticing words all strung together. The first time I made these my husband was on a low-carb diet. I haven’t seen that much naked desire in anyone’s eyes since our honeymoon. Maybe not even then.
Fork in the Road: A creamy peanut butter filling turns these into very special, rich sandwich cookies.
Dietary ConsiderationHalal, Kosher, Peanut Free, Tree Nut Free, Vegetarian
Five Ingredients or LessYes
Taste and TextureChewy, Chocolatey, Sweet
Type of DishChocolate Dessert, Cookie, Dessert
- 8 tablespoons (1 stick) unsalted butter
- 2 ounces unsweetened chocolate
- 1 package (12 ounces) semisweet chocolate chips
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 3/4 teaspoon kosher or coarse salt
- 4 large eggs
- 1 1/2 cups sugar
- 2 teaspoons pure vanilla extract
Preheat the oven to 350°F. Line a baking sheet with parchment paper, if you have it; otherwise leave the baking sheet ungreased.
Place the butter, unsweetened chocolate, and chocolate chips in a small saucepan and melt over low heat, stirring frequently, just until everything is smooth. Set aside to cool slightly.
Meanwhile, combine the flour, baking powder, and salt in a small bowl. Beat the eggs and sugar in a large bowl with an electric mixer until creamy and light yellow, about 1 minute. Beat in the vanilla. With the mixer on low speed, blend the flour mixture into the egg mixture in 3 batches, blending after each addition, just until barely combined. Add the chocolate mixture to the bowl and beat just until combined; the dough will be very thick.
Scoop out heaping tablespoons of the dough and create 12 mounds on a rimmed baking sheet. Bake until the tops are crackly and the edges are set, 9 to 11 minutes. Remove the cookies from the oven and firmly tap the pan against the counter. Let the cookies sit for 1 minute on the baking sheet (they will sink slightly), then transfer them to a wire rack to cool completely. Repeat to bake three sheets of cookies in all.
2015 Katie Workman
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