Creepy Cookies

The first baked good of any semester must have a story behind it.

This one starts with stories about creeping people out, knocking on doors in the middle of the night and scaring them as they sit alone in their apartment at night. The best part comes when you see someone coming down the path whom you've never encountered before, you watch them go into a previously empty apartment and set down bags of luggage. Now those are the best "victims."

Unaware (ok... not all of them, only the ones who haven't heard of me and my oddball ways), they ask "who is it?" and I respond in a perky voice. Clearly, something is off. The best part is when the door opens and a puzzled face peers from behind the door. =D

I know... perhaps I take too much pleasure in it. But the best time to bake is the midnight hour. And anyone who is awake at that hour deserves a treat, no questions asked. =)

So, to ring in a new semester and welcome the newest members of our Regency family, here's a creepy chocolate cookie for late nights.
Salted Double Chocolate Cookies

8 oz. semisweet chocolate
4 tbs unsalted butter (1/2 stick)
2/3 cup all-purpose flour
1/2 tsp baking powder
3/4 tsp fleur de sel (sea salt)
2 eggs
3/4 cup packed light brown sugar
1 tsp vanilla
12 oz. semisweet chocolate chips or chunks

Preheat the oven to 350 degrees. Line two pans with parchment or foil.

In a double boiler, melt the 8 oz of chocolate and butter together until smooth. If you don't have a double boiler, place a heatproof bowl over about an inch of simmering water, making sure the bottom doesn't touch the water.

In a separate bowl, combine the flour, fleur de sel and baking powder. Mix until incorporated. Set aside.

In a small bowl, whisk together the eggs, brown sugar and vanilla until thoroughly mixed. Once the chocolate and butter has melted, quickly incorporate the egg mixture into the chocolate mix. Stir to combine and add the dry ingredients. Mix until no more streaks of flour remain.

Stir in the chocolate morsels.Drop tablespoons of dough onto the cookie sheets. Bake for 10-12 minutes or until the top is crackly but the cookie is still soft.

It's like a decadent brownie in cookie form. Nom nom nom.