The ChocolateDoctor’s Chocolate Chewies

Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

This cookie has to be filed under my great “chewy” cookies file. Both kids and adults can’t get enough of them. They are rich, buttery and filled with chocolate flavor with just a hint of fresh citrus. It is a real chocolate lover’s delight. I like to make these on the small side, and because Chocolate Chewies aren’t too sweet, they are perfect to pair up with ice cream, Crème Brûlée or even yogurt. You can always drop these by the heaping tablespoon and bake for a larger stand-alone snack or dessert.

Why is the almond extract optional? I love the taste (and smell) of almonds and almond extract. My partner Joan always thinks I go a bit overboard on the AE. She thought these cookies were a bit on the floral side. Chef Jonathan and I just had to shrug our shoulders with that comment which irked Joan to no end.

“Are you two just going to shine me on and ignore me?” she demanded.

“No dear, we will make the almond extract optional,” I dutifully replied.

If you want them to taste as I intended, follow the recipe. If you want them with a little less complexity, leave out the almond extract.

Prep Time: 15 minutes
Cook Time: 10 minutes
Cool Time: 20 minutes
Ready In: 45 minutes
Yield: 96 Cookies

Ingredients:
1 1/4 cups unsalted butter, softened
2 cups granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1/2 teaspoon pure almond extract (optional)
2 teaspoons fresh orange zest
2 cups all-purpose flour
3/4 cup Choclatique Rouge Unsweetened Cocoa Powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups Choclatique Semi-Sweet Chocolate Mini Chips

Directions:

  1. Preheat an oven to 350º F.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla and almond (if used) extracts and orange zest.
  4. Whisk together the flour, cocoa, baking soda and salt and stir into the creamed mixture.
  5. Fold in the chocolate chips.
  6. Drop dough by heaping teaspoonful onto ungreased baking pans.
  7. Bake 8 to 9 minutes. The cookies will be soft and chewy.
  8. Cool slightly on baking pan then remove the cookies from pan onto a wire rack to cool completely.

ChefSecret: You can substitute chocolate chips with butterscotch or peanut butter chips, walnuts, pecans, M&M’s or Reese’s Pieces.

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