Super-Chocolatey Cookies (GF)

Many years ago I threw a party, for which I prepared a particularly wicked cookbook recipe for chocolate chip cookies. The recipe quickly became known among my friends as the "Death by Chocolate Chip Cookie" recipe, so named because the cookies were massive and each contained enough chocolate to fell a grown man.
The cookies were very well loved, but after a while I stopped making them, because there are only so many occasions for which you can make something as over-the-top extravagant as those cookies.

This recipe is a somewhat toned down version of the original. Don't get me wrong - these cookies are still extremely chocolate-y. They are also still about as far away from "diet food" as possible. However, compared to the truly staggering originals, they are somewhat saner. And they are certainly delicious.

Because they have so little flour in them, I made mine gluten free, but of course they can also be made using regular flour. 

Super Chocolatey Cookies

 Ingredients (for about 15 medium cookies): 

*   115 grams (about 4 ounces) dark chocolate, chopped (or high quality dark chocolate chips)
*  42 grams (about 1.5 ounces) cold butter, cubed
* 1 large egg
* 1/3 cup (75 grams, about 2.5 ounces) white sugar
* 2 tbsp gluten free flour (any neutral flavored kind will do) or regular flour
* 1/4 tsp baking powder
* a pinch of salt
* 200 grams (about 8 ounces) of chocolate chips of your choice (I used dark and white, but you can mix dark, white and milk, or whichever you prefer)

Preparation: 

1. Preheat oven to 180 C/375 F.

2. Line a baking pan with parchment paper.


3. Using a microwave, melt the dark chocolate (the first quantity listed) with the butter, by heating at 30 second increments and then stirring before continuing to heat.


4. Beat the egg and sugar together at high speed until a you get a very light yellow, fluffy mix.


5. Fold the melted chocolate into the egg mix.


6. Add the flour, baking powder and salt, and fold until just mixed.


7. Fold the chocolate chips into the mixture (for a prettier cookie, save 1/4 of the chips for decoration).the mixture will basically look like lots of chocolate chips covered in a rather liquid batter. That's totally fine.

8. With a spoon, make lumps of cookie batter on the lined pan. (If you saved some chocolate for decorating, sprinkle it on top of the cookies).

9. Bake for about 10 minutes. The cookies should be taken out of the oven when the sides are stable and no longer shiny, but the insides are still very moist. The cookies will look like they are not ready yet, but they will harden upon cooling!

10. allow the cookies to cool completely in the pan without touching them (they will fall apart if they are moved from the pan while warm). Keep in an airtight container at room temperature.