Grammy's Chocolate Cookies (Pg 75)

I don't know about your Grammy, but my Grammy never made cookies like this! I made another oopsy on this one, but this was a good oopsy. This is what happens when I'm left home alone with my Mom's pantry. I really have no idea what's in it or how to find anything. It should be simple, I know, but I'm a bit challenged, I guess. So I was making these gorgeous giant chocolate cookies and I needed chocolate...no problem. I found this dark cocoa powder. Now, when I say dark, I don't mean an ordinary dark brown like you'd imagine from a dark cocoa powder. This stuff is black as night. Beautiful, fine, chocolatey, dark dark dark cocoa powder. Well I remembered using it when making a chocolate cake or cupcakes and I remembered it being quite nice and rich. So I used it in my chocolate cookies. The detail that I forgot was that when I used it in cake I mixed it with regular cocoa powder - probably only 1/3 of the black stuff to 2/3 regular. And of course, with the cookies, I used 100% black cocoa. My mistake, as my Mom pointed out. It is supposed to be mixed, just so it adds a nice richness. On its own....well it's a cookie of a different color, so to speak.

After the dough is refrigerated, it's rolled into balls and rolled in sugar before baking. So once they were baked they were black as night with a really subtle pretty sparkle from the sugar. They came out big and round and thin, but they had a nice cakey texture. They were, of course, very chocolatey. Sinfully chocolately, but oh so rich and oh so good. This recipe will also be re-visited and made with the proper chocolate, just for the sake of comparison.