Chocapocalypse Cookie

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These cookies were absolutely delicious and oh sooooooo chocolatey!!!!! The first time around, I didn't have the cocoa nibs, so I skipped those. Still a fabulous cookie!! My only issue was with the number of cookies the batch made. The recipe says 55 cookies (and that's using a 1 1/4" disher, but I used a 1" disher and only got 35 cookies out of it. I've seen a couple of others here say they didn't get 55 cookies either. One suggested that the measurement of flour in the recipe should be cups, not ounces, but I don't think so. Anyone who's a fan of AB knows that he likes to weigh his ingredients whenever possible. Also, I went back and watched the video, and he says 1 and 3/4 ounces of A/P flour, or about a third of a cup. So, it really is that little amount of flour. I think the consistency of the cookie is great, just wish it made more. I'll make a double batch next time!!

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These are definitely a totally yummy and VERY chocolatey cookie.. (I even used semi-sweet instead of the milk chocolate, and omitted the cocoa nibs (as I didn't have any in the cupboard, and couldn't wait to make them and they were still fabulous.

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These are delicious! I did not use the cocoa nibs, didn't want to hunt for them just to make cookies. They were excellent without them, but would probably be good with them as well. Passed them around to my co-workers and they all loved them. They are definatly very dark and not super sweet, which I liked. Make them tiny, they pack a punch which would be overwhelming in a large package.

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These are expensive cookies - with good quality chocolate it cost ~$10 for a batch of 30 small cookies. But they taste absolutely spectacular. I was a little on the "darker" side (82% vs. 70% dark chocolate; 60% vs. 54% bittersweet chocolate and these are the most chocolatey thing I've ever eaten.

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These cookies are so not worth the trouble. I did not use the cocoa nibs but I did have the 4 other types of chocolate and they were intensely chocolate but could have been a little sweeter. I tried rolling the balls in sugar to add a little sweetness and that helped. Also, they became a little dry if you bake them a minute too long. If you are looking for an easier chocolate brownie-type cookie recipe try Martha Stewart's Chocolate Crackle Cookie. My friend Holly (who is also a chef brought these to a cookie exchange at my house and they have become one of my FAVORITES. Also great are "Chris Gargone's Chocolate Chews" from Nick Malgieri's Book, "How To Bake." If I make them for my family I cut out the nuts because my daughter has allergies but they are even more amazing with the nuts included.

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Warning!!! These cookies are POWERFUL. The intensity of the chocolate will blow you away. I brought some to work, and have been spamming this recipe ever since. If you are not a fan of the deep dark almost bitter power of real chocolate, this is not for you.

Next batch I'm making, I'm including a pinch of cayenne pepper.

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An amazing cookie! it is moist, and above all VERY chocolatey! It is very rich and they go perfect with a nice cold glass of milk. I agree that the nibs are very important to this recipie. my only complaint is that I do not have a scale at this point, I wish I did I wish he would provide a measurement for those of us who don't have scales. Which basically I measured my flour out to halfway between 1/2 cup and 1/3 cup for those others who don't have scales either. I made these cookies the other night when friends came over and we all loved them. Wow was the first comment our friends made! I definitely recommend making this cookie, if you have time and can find all the chocolate you need.

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Delicious!! I'd follow Alton's advice about making the cookies smaller--they are extremely rich!

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I, too, questioned my scale when I got to the flour, but followed the recipe anyway. I'm so glad I didn't second-guess Alton (that is ALWAYS foolish. The batter's scent and flavor, and almost texture, was reminiscent of a really rich, thick chocolate mousse (my 14-yr old son can attest to the fact, and the scraped-clean bowl is a further testament to its deliciousness. I left the finished cookies on the parchment-covered baking sheets until firm and cool, much longer than 5 minutes. The nibs are an absolute MUST (I used Scharffen-Berger, but the other chocolates can be "fudged" (pardon the pun. I used what I had on hand, making sure the weights were equivalent (approximately close-enough percentages of cacao. The name is certainly apt. AWESOME!

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A foolish mistake was made in the dry ingredients. 1 and 3/4 cups of flour instead of ounces. Absolutely gutted that I "ruined" them. However....I baked them all, anyway, and I have to say... They are WONDERFUL, albeit, they are not the consistency they are supposed to be. Although, as far as taste goes: GOOD EATS! I am, in fact, enjoying "The Dark Side", Master.