I know this blog is supposed to be about trying new cookie recipes, but there are a few old favourites that really need to be shared. The lemon pistachio biscotti was one. And this is another. When I posted the grammy’s chocolate cookies recipe a few weeks ago, I said that while they were a good cookie (and they are!), I prefer a more intense chocolate cookie. This? This is that cookie.

Although really, this is more like a brownie than a cookie. Even the ingredients and mixing instructions are more brownie than cookie – the butter is melted with the chocolate before combining with the eggs, sugar, and a tiny measure of flour. Once mixed, the batter is really thin and must be refrigerated for several hours before it can be scooped for baking.

And chocolate? This recipe calls for a full pound of chocolate. Yikes! Be sure you choose a really good one, since that’s where all the flavour will be coming from. I used Cacao Barry for the bittersweet and Valrhona for the unsweetened, and they taste amazing. They’re dense and chewy and oozing with chocolate.

This recipe comes from what I’m pretty sure is the first dedicated baking cookbook I ever bought, Baking with Julia. I bought this book because of Julia Child, but years later I realized that this was my introduction to Dorie Greenspan‘s awesomeness (you’ll see 3 of her books on rotation in the sidebar – go check her out!). It’s loaded with wonderful recipes, thoughtful hints, and clear, concise instructions. She’s such a great writer.

Confession time – I used a coffee extract instead of the called-for instant coffee. I thought I had a jar of instant coffee on my shelf, but apparently not. By the time I realized, I already had the chocolate melting on the stove. I had no idea how much to sub and I didn’t want to add too much additional moisture, so I took a stab and used 2 teaspoons, and it ended up tasting pretty much how I remember it should.