Chocolate Chocolate Cookies with Sea Salt

Hyperbole Cookies

Get ready for some seriously hyperbolic language once I start talking about these cookies.  The Exageratress is in her finest form.

First, this.  I haven't dedicated a whole post specifically to my friend (and Wyatt's godmother) Emily because I wouldn't know where to start.  She's been mentioned countless times, as in "Em said such-and-such and I had an epiphany, " or "Wyatt spent the night at Em's house" or "Please kill me kindly before you ask me to think of life without her."  So I'll just continue to talk about her as the giant part of our life that she is, and maybe, slowly, it will all add up and you'll have some inkling of how amazing she is, how loving, how totally essential to my survival.

For now, these cookies are because of her.  And even if she happened to be an annoying, self-absorbed witch, you would like her because of these cookies.  I know she is laughing right now.  She thinks I'm hilarious, which is one of her best traits. A few weekends ago, the two of us attended three potlucks together over two days.  I love a party and I'm the first to suggest it be a potluck, but puh-lease...Both of us were cooking all weekend.  She brought these cookies to two of the parties, and I watched this happen at both:

Partygoer One: The doctor says I have three weeks to live.

Partygoer Two, intently listening:  Wow.  That's intense. [Bites into said cookie]  OH MY GOD!  HAVE YOU TRIED THESE COOKIES?! [Leaves side of stricken cancer patient, begins canvassing the room]  GET A LOAD OF THESE!  WHO BROUGHT THESE, ANYWAY?  OH MY GOD!

These are sleeper cookies, like the indie film that comes out of nowhere to be a box office hit.  They are so unassuming--small, a bit lumpy, they even look a little bit dry at first glance.  One bite, though, and you will slip into hyperbole.  You might even forget bedside manners for suffering friends, and maybe all manners.  One of my pet peeves is when food bloggers slap "This is the best!" all over everything they make. "Best" things are almost always overrated, and I distrust them immediately.  So I'm not calling these The Best. I'm just saying you may cease to care about much else the moment your mouth meets them.

And another thing while I'm not on the subject.  I LOVE it when I'm begging friends for recipes.  Some of my friends would consider themselves foodies, but many wouldn't.  Em is one of the latter, but I've asked her for lots of recipes over the years. I've heard from (honest) friends that they're intimidated to cook for me, and that makes me sad.  I understand it, but I would always rather share Top Ramen (or a tasteless flop, which I'll heartily enjoy) with a friend than induce one tiny ounce of worry about what to cook or how it turns out.  That's for the record, everyone.

So here they are in all their sleepy glory.  Let me know what happens when you pass them around.

P.S. Wyatt is sitting next to me right now watching the Discovery Channel.  In fact, he's sitting really close to me, sharing a blanket.  He had an awesome second day of school, the anxiety seems to have passed, and something has made him all lovey dovey.  Whatever it is, I'll take it.

Hyperbole Cookies (a.k.a Chocolate Chocolate Cookies with Sea Salt)
The original recipe is from Seattle Homes and Lifestyle magazine.  The only things I changed were putting some salt on top and smooshing the tops down a tiny bit so they weren't totally spherical.  You HAVE TO refrigerate these, or they won't turn out.  And you could make these without salt and they will still be delicious.  And I'll try to withhold my judgement if you do that.

4 oz. unsweetened chocolate, chopped
1/4 c. (1/2 cube) unsalted butter
12 oz. (2 c.) semisweet chocolate chips
1/2 c. flour
2 Tb. unsweetened cocoa powder
1 Tb. instant espresso powder
1/4 ts. baking powder
2 1/2 ts. flaked salt
1 1/2 c. light brown sugar
2 large eggs
1 ts. vanilla

Heat unsweetened chocolate, butter and 1 cup of chocolate chips in a small saucepan over low heat, stirring frequently.  Cool.

Whisk together flour, cocoa powder, espresso powder, baking powder and salt in a large bowl.

In another large bowl, beat sugar, eggs, and vanilla with an electric mixer on medium speed until pale and frothy, about two minutes. Whisk in chocolate mixture until blended.  Stir in flour mixture at low speed until blended.  Stir in remaining chocolate chips. Refrigerate batter, covered, until dough is firm, about two hours.

Place a rack in the middle of the oven and preheat to 350.

Shape dough into 1" balls and arrange 2 inches apart on ungreased baking sheets.  Smoosh down a tiny bit and sprinkled flaked salt on top.  Bake in batches until puffed and set, about 10 minutes per batch.  Cool on baking sheet 10 minutes, then transfer to racks to cool completely.