OK, so I finally made the Death by Chocolate Cookies that were part of the MIT Kitchen Chemistry course’s week #2 assignment.
I was only planning on making them and pawning them off on co-workers – not eat them myself (because goodness knows I eat way too much sugar already). But one bite turned into another, and before I knew it, the whole cookie was gone. Whoopsies.
These thick cookies have crispy exteriors and warm brownie-like middles. Containing over 8 ounces of chocolate, they live up to their name … though it’d probably take way more chocolate than that to do me in.
They only take one bowl to make and you can bake up the entire batch of batter at one time. Too easy. Instead of chocolate chips, I used white chocolate chips for color contrast.
For the recipe, click here.
This article appears in Jun 29 – Jul 5, 2010.
Love the fact they only take one bowl to make! Beautiful shot Priscilla!
Gorgeous photos! These cookies look fantastic.
P.S. I love your anti-spam words!
Hey, Joe! How are you liking Charlotte? I follow your blog!
Hi Priscilla, The cookies look fabulous. I was just wondering what kind of chocolate you used? Bakers makes both semi-sweet and unsweetened chocolate that comes in squares in a box. I am guessing semi-sweet, but I just want to be sure before trying the recipe.
Hi Joan, I used semi-sweet Bakers chocolate.
Priscilla – it took a bit to get the house feeling like “home”, but I think we’re just about there!
We haven’t done too much exploring around Charlotte, but what we’ve done has been exciting. Loving the farmers’ market off Yorkmont road!
Yay!thank you so much for your sharing