I have tried other chocolate cookie recipes, and they usually taste a bit burned, as they call for a hotter oven like most cookies do. These cookies bake in a 350 degree oven for a longer than usual time. The dough starts out right by using real chocolate. It is so much better than cocoa.......and....there is plenty of butter to boot!...Now that's getting off on the right track, if you ask me. The chocolate flavor stays the featured flavor in this cookie, as I include no additions to get in the way. I like a good crisp to a cookie, and these definitely have that going on. Makes 36 cookies.
1In a medium saucepan, melt chocolate and butter over low heat. Stir constantly to avoid scorching. Remove from heat and set on counter to cool 15 minutes.
2While chocolate is cooling, beat eggs in a small bowl. In a separate bowl, mix the flour with the baking soda and baking powder.
3To the cooled chocolate, add sugar, salt, and vanilla and mix well. Add the flour mix, eggs, and cream and mix well.
4Form 1 1/2 inch balls and bake 9 to a sheet in a 350 degree oven for 14 minutes. Cool 2 minutes before transferring to a rack to cool completely. Note: the dough is a little buttery/oily. It is suppose to be that way. Makes 36 cookies.