Double Chocolate Indulgence / by Anne

IMG_6575 Would I call this a chocolate cookie?  It’s airy and crisp on the tender surface, deeply cake-soft inside, and it's dotted with wicked, molten chocolate hotspots throughout.   Having only one is not an option.  Cookie?  It’s more of a dark seduction. This is the kind of recipe to splurge on the finest chocolate, because you might be making excuses and cancelling plans to get alone with these devils.  Don’t say you weren’t warned:  Double Chocolate Indulgence is trouble.

I thank Kristen Schumacher for this mess I’m in now.  She’s the one who modified this recipe from one given to her while she was at Seattle Culinary Academy.   If she weren’t such a gifted flavormaker,  I wouldn’t be here, slapping myself on the hand to keep from eating them all before the bake sale they’re intended for.   Fortunately, it’s a dough that you make ahead, freeze into log shapes, then slice-and-bake when you want them.  But they’re singing their siren song from inside the freezer and it’s a terrible temptation to resist.   

If you don’t want to be stuck alone with a whole batch of these, or if you want to sample treats from a whole lot of great cooks, come to the Seattle Food Blogger Bake Sale this Saturday.  All money goes to Share our Strength, a national organization committed to ending childhood hunger.    The sale is at the Metropolitan Market at the Uptown location – 100 Mercer Street.  It runs from 10 a.m. ‘til noon this Saturday, April 17. 

If you can’t wait until Saturday and would like to have your illicit chocolate experience immediately, here’s Kristen’s recipe.  Have fun!  Don’t do anything I wouldn’t do.

Double Chocolate Indulgence

Printed with Permission from Kristen Schumacher of Heirloom Chef

  • 6oz bittersweet chocolate
  • 1 lb semi-sweet chocolate
  • 3 oz unsalted butter
  • 5 eggs
  • 14 oz granulated sugar
  • 1 tsp vanilla
  • 3 oz cake flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 lb chocolate chips
  • Powdered sugar, for rolling


  1. Place bittersweet and semi-sweet in bowl with butter, and melt in double boiler (or metal bowl inside a similar-sized pot). Scrape sides as it melts- you do not want any chocolate to burn. Cool slightly.
  2. Whip eggs and granulated sugar until fluffy. Add vanilla. Temper the egg mixture into the chocolate by slowly pouring the chocolate into the egg as you stir vigorously. 
  3. Combine flour, baking powder, salt, chocolate chips. Add to the chocolate and egg mixture and stir until combined. Cool the dough until it is firm enough to be handled.
  4. Divide dough into 4-6 portions. Pour dough onto long pieces of parchment. Using the parchment for assistance, roll dough into ropes. Enclose the ropes and refrigerate or freeze until firm (I freeze them).
  5. Once ready to bake, roll ropes in powdered sugar to get the shape you want.  Cut each cookie about ½ inch thick. Bake cookies, double panned at 350˚ for 11-15 minutes. These cook fast. They should be soft in the center and set on the edges, and they will firm up as they cool. Do not overbake!

Makes about 5 dozen cookies