It is on a rare day that I crave chocolate. Generally speaking, I’m a savory gal. If I must have something sweet, I dream of strawberry pie or tangy lemon bars. It sounds like Alison and I are in agreement on this. But every once in a while, we have a hankering for a small morsel, literally just a taste of chocolate, preferably dark chocolate. And it is for this instance that these cookies were created.
Seldom though they are, my chocolate cravings tend to come on strongly and usually at night. One minute I’m relaxing on the couch, and the next I’m on my feet urgently searching the refrigerator’s bottom shelf for the Trader Joe's Pound Plus bar I keep in the back. These cravings don’t mess around. Which is why these cookies may be my solution. They take less than an hour to assemble and bake.
Plus, they’re tiny, (which makes them dangerously snackable), and unintentionally gluten free. Ingredients only include cocoa powder, sugar, eggs, brown butter, and chocolate. Alison gives an option for chopped nuts, but I say no nuts, keep it simple.
One confounding aspect of this recipe is the quantity it yields. Alison tells you to “drop quarter-sized blobs of dough” onto the baking sheet. To make sure I achieved the right size, I dug out a quarter from my wallet and laid it on the counter to reference. I’ve never been great at size approximations. She says this should make 24 cookies. But using a quarter as my guide, my dough produced not 24, but 44 cookies! It took four rounds of baking to get them all in and out of the oven. I’m not complaining, more cookies is always better than less. I just kept wondering when this fishes and loaves situation would run out.
These tiny cookies are a real treat, no matter how often you crave chocolate.
26 recipes cooked, 199 to go.
