The best cookies ever

The Best Cookies Ever

ByRenee

The sub-title in the book says “No. Stop. Don’t make these.” but I would say make these now and make them often and share them with everyone.

This original recipe for “Chocolate Damnation Cookies” came from a book called “The Clueless Baker”. I’ve made a couple of changes since I first found the recipe.

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8 – 10 squares (1 oz) semi-sweet chocolate – I only had 1 box (8 squares) of chocolate on hand and didn’t want to make a trip to the store. So even though the recipe called for 10 oz of chocolate I really didn’t notice the difference.
1/2 cup butter, softened
1 cup brown sugar
1/2 cup sugar
4 eggs
1 tsp vanilla
2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tablespoon black coffee
2 cups semi-sweet chocolate chips
1 cup dried cranberries

Melt the chocolate squares stirring until the chocolate is smooth. Let cool slightly while you get everything else together. You can do this in a double boiler or in the microwave. Just be sure not to get any water in the chocolate or to burn it. I have some really heavy stainless steel pans that I can just throw in the chocolate and melt it over low heat.

In a large bowl, cream the butter, brown sugar and sugar until smooth. Add the eggs and vanilla and beat until well blended. Beat in the melted chocolate. Fold in the flour, baking powder, baking soda, salt and coffee. Add the chocolate chips and dried cranberries. Stir until everything is evenly distributed. Cover the bowl with plastic wraparound and chill for about an hour to allow the dough to firm up.

Preheat the oven to 350°. Either grease your baking pans or use parchment paper. I use parchment paper on a baking stone.

Place golf ball sized balls of dough about 2 inches apart on the cookie sheet. An ice cream scoop is a good tool to use to get a consistent size for the dough. Bake until just set—about 13 to 15 minutes. These cookies are best if you undercook them slightly, so remove them from the oven while they are still a bit soft—they will firm up as they cool.

Best cookies ever - just out of the oven
Slightly puffy – They will sink down a bit when they cool

Makes about 2 dozen of the best cookies you will ever eat.

best cookies ever closeup
Close up of the yummy goodness
The Best Cookies Ever
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The Best Cookies Ever

Recipe by Renee
Servings

24

Cookies
Prep time

10

minutes
Baking time

15

minutes
Total time

1

hour 

10

minutes

This original recipe for “Chocolate Damnation Cookies” came from a book called “The Clueless Baker”. I’ve made a couple of changes since I first found the recipe. The sub-title in the book says “No. Stop. Don’t make these.” but I would say make these now and make them often and share them with everyone.

Ingredients

  • 8 – 10 squares (1 oz) semi-sweet chocolate – I only had 1 box (8 squares) of chocolate on hand and didn’t want to make a trip to the store. So even though the recipe called for 10 oz of chocolate I really didn’t notice the difference.

  • ½ cup butter, softened

  • 1 cup brown sugar

  • ½ cup sugar

  • 4 eggs

  • 1 tsp vanilla

  • 2½ cups flour

  • 1 tsp baking powder

  • 1 tsp baking soda

  • ½ tsp salt

  • 1 tablespoon black coffee

  • 2 cups semi-sweet chocolate chips

  • 1 cup dried cranberries

Directions

  • Melt the chocolate squares stirring until the chocolate is smooth. Let cool slightly while you get everything else together. You can do this in a double boiler or in the microwave. Just be sure not to get any water in the chocolate or to burn it. I have some really heavy stainless steel pans that I can just throw in the chocolate and melt it over low heat.
  • In a large bowl, cream the butter, brown sugar and sugar until smooth. Add the eggs and vanilla and beat until well blended. Beat in the melted chocolate. Fold in the flour, baking powder, baking soda, salt and coffee. Add the chocolate chips and dried cranberries. Stir until everything is evenly distributed. Cover the bowl with plastic wraparound and chill for about an hour to allow the dough to firm up.
  • Preheat the oven to 350°. Either grease your baking pans or use parchment paper. I use parchment paper on a baking stone.
  • Place golf ball sized balls of dough about 2 inches apart on the cookie sheet. An ice cream scoop is a good tool to use to get a consistent size for the dough. Bake until just set—about 13 to 15 minutes. These cookies are best if you undercook them slightly, so remove them from the oven while they are still a bit soft—they will firm up as they cool.
  • Makes about 2 dozen of the best cookies you will ever eat.

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