In need of an off-the-charts chocolate fix? Look no further folks. This cookie is as chocolaty as can be, thanks to a high ratio of chocolate (and I mean actual chocolate, not cocoa) to flour. With only enough flour to hold the baked cookie together, there's very little to stand in the way of the pure chocolate flavor. And with heaps of additional chocolate chunks stirred into the batter, the cookies emerge from the oven so gooey with chocolate, they're almost too chocolaty. If that's even possible.
Still, I wanted more. While I'm not a huge Oreo cookie fan (I find they have too sweet of a filling), I love the super dark cocoa cookie. Could the chocolate wafer in an Oreo make my cookie even more chocolaty? I stirred in a handful of crushed cookies (sans filling) into the batter before baking.
The result was a turbo charged chocolate cookie. You see, if you were to add pure cocoa to the batter, the cocoa would affect the texture of the cookie, making it too dry and too delicate. Here, the big shards of chocolate wafer stayed intact—jamming dark chocolate flavor into the cookie without ruining the texture. Chocolate fix guaranteed.
About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), and available at Barnes & Noble, IndieBound, Powell's, The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and Let Them Eat Cake columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore.