Creamy Chocolate Cookies

When it comes to my learning to cook, I have two things to thank: my mother, who swore she wasn’t going to let me leave her house without knowing my way around the kitchen, and the Fanny Farmer Cookbook.  I’ve owned a lot of cookbooks over the years, from the terrible to the sublime, but I’ve always kept Fanny Farmer on the shelf – and not just for sentimental reasons, but because this is one of the simplest, most varied cookbooks around.  I used it as a beginning cook to learn how to identify cuts of meat, when to use different cooking techniques, and just basically how to follow a recipe in general.  Fanny Farmer, along with Julia Child’s Mastering the Art of French Cooking are two cookbooks that any home cook should have around for reference.  So when Jess needed a quick cookie recipe for a work potluck, it was Fanny Farmer to the rescue, and the resulting cookies were delicious – like all the good parts of a brownie rolled up into the shape of a cookie.

Creamy Chocolate Cookies
(from The Fanny Farmer Cookbook, by Marion Cunningham)

  • 6 ounces unsweetened chocolate
  • 2 tablespoons butter
  • 1/4 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 eggs
  • 1.25 cups sugar
  • 6 ounces semi-sweet chocolate chips

Melt the unsweetened chocolate with the butter in a heavy-bottomed saucepan of very low heat.  Mix together the flour, baking powder, and salt.  In a separate bowl, beat the eggs, then add the sugar, beating until light and well-blended.  Add the melted chocolate to the egg mixture and combine.  Add the flour mixture and mix well until blended.  Stir in the chocolate chips and chill the batter for about an hour.  Drop spoonfuls of batter onto a greased cookie sheet and bake for 5-6 minutes at 350.  Serve with a large, cold glass of milk, and most of all – Enjoy!

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