There are four eggs in this cake-like cookie, a generous amount of butter, unsweetened chocolate, brown and white sugar, a little instant coffee and cinnamon, and chocolate chips. The latter are almost completely unnecessary. Then there’s the overkill: A glaze of melted white chocolate mixed with crème de cacao. The final stroke? (I really hope that isn’t a prescient and macabre pun…) A sprinkling of grated semi-sweet chocolate. Seriously. Ms. Herbst doesn’t mention gilding the lily this time around, but she certainly could have without fearing reprisals from me! Wow.
Most went straight to the freezer, saved up for the next few weeks when I will have very little time for cookie-making. The batter was supposed to be rolled into little balls before baking, but I think I rolled eight before quitting that method. It’s far too messy to work with for that — at least it was for me — and so I took Ms. Herbst’s advice and dropped the remainder onto the cookie sheets from a teaspoon. Our egg supplier has been delivering extra large eggs lately, and four of them might have been too many for this recipe. Not that I’m complaining. They are very good eggs!