Source: Adrienne Welch of St. Louis,
Mo., is the owner of Adrienne’s Chocolates, former test-kitchen director of
Chocolatier magazine, and a cookbook author.
"It’s a very chocolatey and satisfying cookie without being overly sweet. I love
its creamy, fudgy texture, and it is very easy to make.
Triple Chocolate Uglies Cookies
8 T. butter
2 oz. unsweetened chocolate, coarsely chopped
8 oz. bittersweet chocolate, coarsely chopped or 8 ounces bittersweet chocolate
pastilles, divided
3 large eggs
1 C. granulated sugar
1 t. vanilla extract
1 C. and 2 T. unbleached all-purpose flour
1/2 t. baking powder
1/2 t. salt
1 C. semisweet chocolate chips
Position a rack in the center of the oven and preheat to 350°F. Line two baking
sheets with baking parchment.
In the top part of a double boiler, over hot, not simmering, water, melt the
butter with the unsweetened chocolate and 2 ounces of the bittersweet chocolate.
Remove from heat, and let stand until tepid, about 10 minutes.
In a medium bowl, using a hand-held mixer set at high speed, beat the eggs and
sugar for about 2 minutes, until light and foamy. Beat in the vanilla and
chocolate mixture, just until blended. Stir in 1 cup of the flour, baking powder
and salt.
In a small bowl, toss the chocolate chips in the remaining flour. Stir in the
remaining bittersweet chocolate and chocolate chips.
At this point, the cookie "dough" more closely resembles brownie batter. Don’t
worry. If in doubt, scoop up a fingerful and taste it for reassurance. Smile and
know that all is right in the world.
Drop by rounded tablespoon, 1 inch apart, on the prepared baking sheets for a
super-fudgy, flattish cookie, or refrigerate the dough for a couple hours for a
puffier version with less spread.
Bake the cookies for 10 to 12 minutes or until they’re slightly cracked and
still shiny on the outside, soft and gooey inside, and really ugly.
Makes about 18 to 24 cookies. To be perfectly honest, it’s impossible to give a
precise answer, as I generally consume a lot of the batter-dough.
