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Best Chocolate Cookies Ever!

These cookies come from a cookbook written by Maida Heatter.  They are the best chocolate cookies ever! The cookie batter has so little flour in it that without the nuts and chocolate chips, nothing would be holding the cookies together as they bake.  Speaking of nuts, I prefer to add walnuts to these cookies.  I think the bitterness of the walnuts balances out the sweetness of the chocolate.  Simply put, these cookies are delicious and always a crowd pleaser.

Note: I made these cookies for Christmas, and I doubled the recipe. That is why you see 4 eggs in this picture, but the ingredients require only 2 eggs. Also, you will notice that the recipe calls for “semisweet” chocolate, but the picture shows “bittersweet” chocolate. The two are interchangeable when baking. The Ghirardelli 60% Cacao Bittersweet Chocolate Chips have won taste tests done by, among others, Cook’s Illustrated. And, they are easy to find. If you want to taste test, try one and compare it to a Nestle Semisweet Tollhouse Morsel. You will never use Nestle again.

Ingredients

Mulattoes Ingredients

2 ounces unsweetened chocolate (I use Scharffen Berger 99% Unsweetened Baking Chocolate Baking Bar.)
6 ounces semisweet chocolate (see note above)
3 ounces (3/4 stick) butter
¼ cup sifted all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
2 eggs
¾ cup sugar
2 teaspoons instant coffee (I use Ferrara Instant Espresso Coffee)
½ teaspoon vanilla extract
6 ounces (1 cup) semisweet chocolate morsels (see note above)
8 ounces (2 ¼ cups) walnuts or pecans (I prefer walnuts), broken into medium pieces

Instructions

Adjust two racks to divide the oven into thirds
Preheat oven to 350 degrees
Line 2 cookie sheets with parchment paper
Add unsweetened and semisweet chocolates and butter to a microwave safe bowl.

 

Bittersweet Unsweetened Chocolate & Butter
Microwave for 45 seconds at 50% power. Stir. Repeat until mixture is smooth.

 

Melted Chocolates & Butter
Add flour, baking powder, and salt to a bowl. Set aside.

 

Flour Baking Powder Salt
Using an electric mixer, beat the eggs, sugar, coffee, and vanilla at high speed for a minute or two.

 

Eggs Vanilla Sugar Coffee
On low speed, add the chocolate mixture, and finally the dry ingredients, scraping the bowl with a rubber spatula as necessary and beating only until blended.

 

Cookie Batter
Stir in the chocolate morsels and nuts.

 

Mullatoes Batter
Drop by heaping tablespoons 2 inches apart on the lined sheets.

 

Mullatoes Unbaked
Bake two sheets together for 12 to 14 minutes reversing the sheets top to bottom and front to back once during baking.

 

Mulattoes Baked

 

Tops will be dry and show small cracks. Do not over bake.

 

Mullatoes Baked Correctly
Let stand on cookie sheets until firm enough to be moved. Then, with a wide metal spatula, remove cookies to a rack.

 

Mullatoes Cooling Rack

Mulattoes
Author: 
Cuisine: Dessert
 
Lessons Learned: Timing is everything with these cookies. Because of that, I usually don’t start melting the chocolate and butter until I am mixing the egg mixture.
Ingredients
  • Note: I made these cookies for Christmas, and I doubled the recipe. That is why you see 4 eggs in this picture, but the ingredients require only 2 eggs. Also, you will notice that the recipe calls for "semisweet" chocolate, but the picture shows "bittersweet" chocolate. The two are interchangeable when baking. The Ghirardelli 60% Cacao Bittersweet Chocolate Chips have won taste tests done by, among others, Cook's Illustrated. And, they are easy to find. If you want to taste test, try one and compare it to a Nestle Semisweet Tollhouse Morsel. You will never use Nestle again.
  • 2 ounces unsweetened chocolate (I use Scharffen Berger.)
  • 6 ounces semisweet chocolate
  • 3 ounces (3/4 stick) butter
  • ¼ cup sifted all-purpose flour
  • 1 teaspoon baking powder
  • ⅛ teaspoon salt
  • 2 eggs
  • ¾ cup sugar
  • 2 teaspoons instant coffee (I use Ferrara Instant Espresso Coffee, which is available at Fresh Market, but I know that Madaglia d’Oro espresso, which is available at Whole Foods, also works.)
  • ½ teaspoon vanilla extract
  • 6 ounces (1 cup) semisweet chocolate morsels
  • 8 ounces (2 ¼ cups) walnuts or pecans (I prefer walnuts), broken into medium pieces
Instructions
  1. Adjust two racks to divide the oven into thirds
  2. Preheat oven to 350 degrees
  3. Line 2 cookie sheets with parchment paper
  4. Add unsweetened and semisweet chocolates and butter to a microwave safe bowl.
  5. Microwave for 45 seconds at 50% power. Stir. Repeat until mixture is smooth.
  6. Add flour, baking powder, and salt to a bowl. Set aside.
  7. Using an electric mixer, beat the eggs, sugar, coffee, and vanilla at high speed for a minute or two.
  8. On low speed, add the chocolate mixture, and finally the dry ingredients, scraping the bowl with a rubber spatula as necessary and beating only until blended.
  9. Stir in the chocolate morsels and nuts.
  10. Drop by heaping tablespoons 2 inches apart on the lined sheets.
  11. Bake two sheets together for 12 to 14 minutes reversing the sheets top to bottom and front to back once during baking. Tops will be dry and show small cracks. Do not over bake.
  12. Let stand on cookie sheets until firm enough to be moved. Then, with a wide metal spatula remove cookies to a rack.
 

About Daddy

I am a husband and a father of two kids with whom I love to cook and eat. In this blog, I hope to share with you not only some of my, as well as my family’s, favorite recipes, but also some interesting things I have learned or done as a husband, father, and cook.

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