Shirley's Recipes

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Preparation: cook, chill, bake\\

Occasion: Christmas, party\\

Comments: Don't overbake! They're best when slightly gooey.\\

1/4 cup unsalted butter, cut into chunks
3 large eggs, at room temperature\\

2 ounces unsweetened chocolate, chopped\\

Name: Chocolate Decadence Cookies
Key Ingredient: chocolate
Preparation: cook; chill; bake
Cuisine: American
Source: Sunset Magazine/December 2009/Leanne Van Horn
Food Group: cookies
Meals: party
Courses: dessert
Temperature: room
Effort: easy
Prep. Time: :30
Elapsed Time: 2:45
Occasion: Christmas; party
Comments: Don't overbake! They're best when slightly gooey
Servings: 40

10 ounces bittersweet chocolate, such as Guittard, chopped
2 ounces unsweetened chocolate, chopped\\ 1/4 cup unsalted butter, cut into chunks\\ 3 large eggs, at room temperature\\ 1 cup granulated sugar
3/4 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon kosher salt

Put chocolate and butter in a medium metal bowl and set over a pan filled with 1-inch simmering water. Cook, stirring occasionally, until melted, then remove from heat and let cool slightly. Whisk in eggs and sugar, mixing until combined. Then whisk in flour, baking powder and salt. Chill dough, covered, until firm, about 2 hours.
Let dough sit at room temperature 15 minutes. Meanwhile, preheat oven to 350F. and line 2 baking sheets with parchment paper. Scoop 1 tablespoon portions of dough, rolling each into a ball, and put onto sheets 1-inch apart. Bake cookies until they no longer look wet on top, about 8 minutes. Let cool on baking sheets.
To make ahead: Batter may be made up to 1 day ahead. The cookies will keep up to 2 days, stored airtight.