Photo: Double Chocolate Buzz Buzz Cookies Recipe
Ingredients
- 8 ounces semisweet chocolate chunks, divided
- 1/4 cup unsalted butter
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 cup unsweetened cocoa powder (recommended: Valhrona or Hershey's)
- 1 teaspoon instant espresso powder
- 1 pinch salt
- 1/2 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Directions
Preheat oven to 325 degrees F. Line an 11 by 16-inch baking sheet with parchment paper or use a silicone baking mat.
Melt 4 ounces of the chocolate chunks with the butter. Set aside the mixture to cool slightly.
In a medium bowl, sift together the flour, baking soda and cocoa. Whisk in the espresso powder and salt.
In the bowl of an electric mixer, combine the chocolate mixture, sugars, egg and vanilla at medium speed. Reduce the speed to low and add the flour in thirds. Turn off the mixer and fold in the remaining 4 ounces chocolate chunks.
Using a spoon or an ice cream scoop, form the dough into 1-inch balls and place on the prepared baking sheet, spacing 2 inches apart. Bake for 10 to 12 minutes or until the cookies have spread into disks and the tops are crackled. They will still be soft. Set the baking sheet on a cooling rack and let the cookies cool for about 2 minutes. Remove with a spatula to a cooling rack to let cool completely.
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By four to a dozen
on April 16, 2013
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Best chocolate cookies ever!!!
this is my first review on he FN. I loved these cookies so much that I decided to register and write this review.
I put the batter in the fridge to cool a little before puting it on the cookie sheet.
By ntdavis
Muncie Indiana
on June 15, 2011
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Very good. Taste like brownies. They do not make much, so I would double the recipee. And mine were very oily so I added more flour : overall delicious though!
By maggiesmiller_1...
Hermosa Beach, 43
on February 10, 2011
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From the creator of this recipe:
1. Emeril gave incorrect quantities/ingredients on the show. Follow the recipe as it appears here.
2. Feel free to reduce, increase or omit the espresso powder.
3. If your cookies don't rise or spread, or your dough is crumbly:
- Make sure your baking soda is fresh.
- Use natural, non-alkalized cocoa powder.
- Use semi-sweet chocolate, not milk chocolate.
- Try adding the flour all at once.
4. If your cookies are too crisp, reduce the white sugar to 1/8 cup and/or decrease the baking time.
5. If your dough is crumbly, you might be letting the chocolate-butter mixture cool too much; overworking the dough; and/or letting the dough get too cool before you scoop and bake it.
6. Bake cookies on light colored, matte finish aluminum baking pans such as Chicago Metallic jelly roll pans. Dark baking sheets absorb too much heat, causing browning and spreading.
7. Use an oven thermometer to ensure your oven temp is accurate.
Read all 18 reviews