nyt chocolate chip cookies

If you've read any blogs during the holidays over the past few years, I'm sure you've heard of the New York Times chocolate chip cookies. There are a million chocolate chip cookie recipes out there. They go from super simple to really complicated. 

This one is more on the complicated side. It takes two different types of flour and it has to sit overnight in the refrigerator. When all is said and done, they are definitely delicious. I'm not sure if they're really worth all the extra time and work, but they are delicious. The best thingt about them is that even if you over cook them a tiny bit, they are still nice and chewy! I tried not to change anything, but I decided to go with smaller chunks of chocolate and smaller cookies. Cookies that are FIVE inches are huge, especially when there are so many other cookie choices around to try. I'm not going to include the recipe here, but check it out. They're at least worth a try!

chocolate

I posted Saturday about this year's holiday recipe exchange that My Baking Addiction and Goodlife Eats are hosting. This week I'm joining in with the fun with a flourless chocolate cake!
I've tried a few flourless chocolate cake recipes before and they've all been great. My favorite one is from epicurious. I've made a couple of changes that I think really enhance it.

Flourless Chocolate Cake
Adapted from Epicurious

2 ounces good quality bittersweet chocolate
4 tablespoons butter
1/4 cup + 2 tablespoons sugar
2 extra large eggs
1/4 cup cocoa powder
1 tablespoon strongly brewed coffee

Preheat oven to 375 degrees. Coat 4 ramekins with butter and cocoa powder Melt chocolate with butter in the microwave, 30 seconds at a time. Stir in sugar. Once combined whisk in eggs, cocoa powder and coffee. Once combined pour into ramekins and bake for 15-20 minutes until the top has a thin crust.

 Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Exchange sponsored by Scharffen Berger.