another recipe that i should post here...

If it's a recipe chocolate cookie you want, you've come to the right place. I don't know how to describe the taste...just simply delicious and heavenly! i have tried to make it and the result AMAZING!



Chocolate Decadence Cookies are the creation of a Vancouver chef. They're so darned good that they've been written up in the Vancouver Sun,as well as in the Los Angeles Times. You won't believe how good this dome-shaped cookie is.

However, it's easy to get a less-than-perfect result if you don't make them just right.

Here are the secrets to recreating this award winning recipe:

1. Use top quality chocolate. For best taste, and to help the recipe hold its shape, use a bittersweet chocolate with at least 65% cocoa content. I strongly recommend that you try either Varlhona chocolate or Scharffen-Berger for your recipe chocolate cookie. These chocolates can be difficult to find, but you can order online.
2. Be sure to beat the egg-sugar mixture until it reaches a thick ribbon stage. This will take at least 10 minutes; more is better.
3. Chill the beaten mixture well before baking.

Now for your best recipe chocolate cookie:

Decadent Recipe Chocolate Cookie:

1/2 pound bittersweet chocolate
3 tbsp butter, room temperature
2 eggs
1 tbsp honey (blackberry honey is recommended)
1/3 cup sugar, plus a bit more when you are rolling
3/4 cup ground almonds
1 tsp cocoa powder to up coca content
pinch salt
powdered sugar to garnish

Method

Melt the chocolate in double boiler over top of boiling water. Do not let top of double boiler come in contact with boiling water. Cut butter into small pieces and mix into the melted chocolate.

Beat eggs with mixer. Add sugar and honey gradually and beat until the mixture reaches thick ribbon stage. Fold it into the chocolate/butter mixture.

Mix cocoa powder, salt and ground almonds together. Add gently to the chocolate mixture. Refrigerate overnight, covered.

Line a baking sheet with parchment paper. Using an ice cream scoop, form the dough into balls one inch in diameter. Roll the balls in granulated sugar, working quickly so mixture does not warm too much. Place on baking sheet.

Bake at 325 F for 12 minutes. Centers should be moist but not wet. Cool a little then dust with powdered icing sugar.

I don't have to tell you to enjoy recipe chocolate cookie. I know you will.