It sure doesn’t feel like 2 months has passed since the event, but way back in January, I attended a cookbook launch at the Sait Culinary Campus, our local culinary school here in Calgary. It was an evening filled to the brim with great conversation, and of course, great food. They had each chef make recipes from the book to serve as hors d’oeuvres and it was really interesting to see how each one’s experience and background translated into totally different styles of food that ended up on the plate. Chef Michael Dekker made the most delicious Asian style rice cake that he was kind enough to serve to me without the accompanying duck breast. If you get your hands on the book, I also highly recommend trying your hand at the creamy, garlic soup, which requires you to blanch the garlic several times to rid it of it’s pungent flavour.
There were also lots of desserts to be had and naturally I headed straight for the chocolate. Meeting these double chocolate brownie cookies was like love at first site. Just looking at the shiny exterior, I knew that they would be melt-in-your-mouth chocolate perfection. I am not exaggerating, I swear. I had probably 3 or 4 of them over the course of the evening and they were the first recipe I had to make when I got the book home. We had some company over and the cookies were gone by the time they left. Which saddened me because I only got to eat one, but maybe that was a good thing. Next time, I will be sure to bake a double batch!
- 4 whole eggs
- 1 ½ cup (350g) brown sugar
- 2 tsp (10 ml) vanilla
- 1 pound dark chocolate, melted
- ½ stick (125g) butter
- ½ cup (125ml) flour
- ½ tsp (2ml) baking powder
- pinch salt
- ⅔ cup (150g) pecans (optional)
- 1 cup (200g) chocolate chunks/chips (optional)
- Whip the eggs and brown sugar with the vanilla until pale and light.
- Mix the melted chocolate into the butter. Whisk this into the egg mixture.
- Whisk the flour, baking powder and salt into the chocolate/butter/egg mixture. Add the pecans (optional).
- Let the dough cool in fridge at least 30 minutes, or overnight.
- Scoop the dough with soup spoon onto cookie trays lined with parchment. Flatten it out a little and add chocolate chunks on top of cookie batter. This step is optional but who doesn't want more chocolate in their cookies?
- Bake at 325F for about 10 minutes. The cookies should still be soft and slightly glossy on top, but set around the edges. Cool and eat!