Late last night, in a desperate attempt to avoid work, I decided to bake some cookies. The fall is baking time for me, and hardly a day goes by that something doesn’t get baked. I wanted to make my infamous Chocolatey McChocolate Chocolate Chip Chocolate But Chocolate cookies, but I decided to tweak the recipe a bit, in lines with a long tradition of experimental baking, one of my favourite pursuits. Please do not ask me to explain the name of these cookies, because I can’t. Or, rather, I could, but then I would have to kill you. You are, however, required to use the full title in all baking, reprints, and cookie distribution. (Although there is some debate over whether it’s “But” or “Butt.”)
Please note the following allergy hazards: wheat, dairy, nuts.
You may also want to be aware that these cookies are insanely rich and highly addictive.
Please do not try to veganize this recipe. If you are allergic to nuts, you may replace the almond extract with vanilla extract.
Chocolatey McChocolate Chocolate Chip Chocolate But Almond Cookies
Makes 12 cookies
Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius)
1/2 cup butter
4 ounces baking chocolate (er…for readers who don’t know what this means, unsweetened chocolate)
3/4 cup brown sugar
1 teaspoon almond extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups flour
1 cup chocolate chips
In a heavy saucepan, melt the butter and baking chocolate. Set aside to cool.
In a mixing bowl, beat the egg with the sugar, adding the almond extract, baking soda, and salt. Add 1/4 cup flour and then the molten ingredients, beating to make a thin batter. Add the remaining flour, beat to form a stiff paste, and then integrate the chocolate chips.
The dough/batter will look weird. Don’t worry about it.
Use a large spoon to scoop out mounds of dough onto an ungreased baking sheet. Bake for nine minutes. Don’t fret if they look a little underdone.
Cool. Eat. Repeat as needed.