Steve Poses, an excellent restaurateur in Philadelphia created a rich, dense chocolate cookie that almost resembles a chocolate truffle when served within an hour or so after baking. I experimented with this cookie to make it usable for Passover and gluten-free. You can make these in advance and freeze them for holiday use. The following is adapted from his recipe. You may substitute unsalted butter for the coconut oil for a dairy version. Enjoy!
3 ounces semi-sweet chocolate broken into pieces
1 ounce square unsweetened chocolate, broken in half or coarsely chopped
1 tablespoon coconut oil (unfiltered or filtered)
1/3 cup light brown sugar
1 tablespoon potato starch
1 large pinch of Kosher for Passover baking soda, optional
1 tablespoon Kosher for Passover Orange liqueur
½ teaspoon orange extract or almond extract
1 cup semi-sweet chocolate chips
- Combine the first three ingredients in a 1 quart bowl, place in an 8 inch frying pan filled with ½ inch of water. This creates a double boiler effect. Melt chocolate over moderate heat, stirring once to combine ingredients. Remove the bowl of chocolate from the water bath. Set aside.
- Whisk the brown sugar, potato starch and baking soda (if using) in a 2 quart bowl.
- Add the egg, orange liquor and the extract and whisk well to incorporate some air. Add the chocolate mixture and whisk to combine.
- Stir in the chocolate chips and mix with a rubber spatula. When combined, cover with plastic wrap and refrigerate until firm but not hard- about 40 minutes.
- Pre-heat oven to 325F.
- When dough is chilled, use a melon baller or a small ice cream scoop or a teaspoon to scoop out about 25-30 balls of dough. You can use your hands to form balls but it will be a little messy as chocolate melts in your hands.
- Place cookies on parchment lined cookie sheets and bake for 8-10 until tops are crisp but cookies are soft. Serve soon after baking or cool completely before freezing for later use. Defrosted cookies can be re-heated in the microwave for 15 seconds if you like. You could also shape into balls, freeze unbaked and then bake from their frozen state for 8-10 minutes to create a molten chocolate cookie. Let them sit for at least 15 minutes before serving so that you can pick them up.