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Betsy Block

Chocolate Cookies


Finale Double Chocolate Cookies
By Nicole Coady, executive pastry chef

6 eggs
2 1/2 cups granulated sugar
1 tablespoon vanilla
6 ounces bittersweet chocolate
17 ounces semi-sweet chocolate
1 cup unsalted butter
1 cup all purpose flour
1/2 teaspoon baking powder
3/4 teaspoon salt


Melt chocolate and butter together in a double boiler until blended.  In a separate bowl, whip eggs, sugar and vanilla until thick and light.  In another bowl, sift all dry ingredient together.  Slowly add chocolate mixture to egg mixture on low speed.  Fold in flour mixture slowly. The cookie batter will be liquid (like cake batter).  Allow to sit for three hours in a cool place.

Scoop heaping tablespoons onto cookie sheet that has been lightly sprayed with a non-stick spray, at least 3 inches apart.  Bake on a doubled cookie sheet (one sheet inside of another) at 350 degrees for 10 to 15 minutes or until the center of the cookie is firm to the touch (cake-like firmness).  Finale Double Chocolate Cookies should be baked as close to serving time as possible.  Yields 3 to 4 dozen cookies.


Tips: Finale says to make sure that you have high-quality chocolate, and that while it is indeed a large amount, that's no mistake. And by the way, for me a half-recipe only yielded a baker's dozen oversized cookies. Just so you know.