Chocolate Oblivion Cookies Recipe on Food52 (2024)

Chocolate

by: TasteFood

October19,2009

2 Ratings

Chocolate Oblivion Cookies Recipe on Food52 (1)

Serves 30 cookies

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Author Notes

Chocolate is the star of the show with these cookies. The key is to use high quality dark chocolate and just a little flour to bind the batter. A generous number of eggs contributes to the light and airy results which showcase the intensely chocolate flavor of the cookies. No need for extra spices or flavors, it's all about the chocolate. —TasteFood

What You'll Need

Ingredients

14 ouncesdark (70%) chocolate
¹/₄ cupunsalted butter
1 ¹/₂ cupsgranulated sugar
4 large eggs
2 teaspoonsvanilla extract
¹/₂ cupall-purpose flour
1 teaspoonbaking powder
¹/₂ teaspoonsalt
7 ouncescoarsely chopped dark chocolate or dark chocolate chips

Directions

Melt 14 oz. chocolate and butter in top of double broiler, stirring until smooth.
Remove from heat.
Beat sugar and eggs in bowl of electric mixer until thick and very pale in color, 4 minutes.
Add chocolate and vanilla to eggs and mix well to combine.
Sift flour, baking powder and salt together in a small bowl.
Stir into chocolate batter.
Add chopped chocolate and stir to combine.
Refrigerate batter 1 hour to allow to thicken. (Do not refrigerate longer, or the batter will begin to harden.)
Line baking sheet with parchment paper.
Drop heaping tablespoons of batter onto parchment.
Bake in pre-heated 350 F. oven until tops crack, about 12 minutes.
Remove from oven and cool completely on parchment.

Tags:

Cookie
Chocolate
Vegetarian
Dessert

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10 Reviews

raseeka June 24, 2016

I made them yesterday ... mine too Just spread all over the tray .. and were not puffy like in the pic... and i could not get them off the butter paper .. not evenafter freezing... had to throw the whole batch out ... the batter did taste awesome though ... i would like to try again.. only suggest some changes.. may be add a little extra flour ...

Susan G. May 16, 2015

These are delicious but I experienced the same thing as alliedoesstuff. The dough flattened out as soon as they hit the oven. Any tips on how I can make the cookies look like the ones in the picture? I would love to give it another try...

TasteFood May 19, 2015

Try refrigerating the cookies for an hour instead of 30 minutes and see if there is a difference - let me know if that helps!

anything-once February 8, 2011

Oh these are so good, didn't have enough dark chocolate for chunks, so used milk.
Really yummy

Mariya April 1, 2010

These are great! Just tried them tonight and made a few adjustments by adding cocoa nibs, sea salt, and hazelnuts. Love them! Thank you for the great recipe. If you don't mind, I quoted you on my blog: http://mariyayufest.blogspot.com/2010/04/chocolate-oblivion-cookies.html

TasteFood April 1, 2010

Thanks, Mariya - I am happy you liked them. Nibs, hazelnuts and (especially) sea salt sound like great additions!

Mettch February 20, 2010

I loved these! I added a splash of coffee extract and it was a wonderful complement to the dense chocolate taste.

alliedoesstuff October 22, 2009

I made these last night and they were fantastic! I only have a few (teensy tiny) complaints. First, mine weren't all poofy like the ones in the picture. They flattened out a lot in the oven, which was fine, just different than I was expecting. Second, it was impossible to remove the cookies from the parchment paper until they were completely cool. This was TORTURE. The boyfriend and I ended up scraping a few cookies from the parchment with a spoon before they were cool because we had planned on eating warm cookies on the couch together before going to bed. In the morning they were perfect and came off the parchment very easily.