Thirteen years ago, me and this guy became a couple. Shortly after, we left for a 6-month long trip to India, that's where we took this selfie (before anyone called them selfies) on the rooftop of our guesthouse. I love this photo of us, we look so happy and open, and we have fewer
To help celebrate this year, I baked him some cookies. Now if you knew this guy as well as I know this guy, you'd realize that showing him how much you love him pretty much comes down to chocolate. Serious chocolate. I remembered a great recipe for biscuits trés chocolat (very chocolate cookies) from Clotilde Dusoulier's Chocolate & Zucchini cookbook. They are damn fine cookies and über-chocolatey as promised. You might like to make some for the love of your life, too. (Or for yourself, sharing is optional.)
BISCUITS TRES CHOCOLAT
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
5 ounces good-quality bittersweet chocolate, chopped into chip-sized bits
1/4 cup roasted cocoa nibs
1/2 cup + 1 tablespoon unsalted butter, at room temperature
1/2 cup (packed) brown sugar
1/2 teaspoon sea salt
1 teaspoon vanilla extract
In a medium mixing bowl, sift together the flours, cocoa powder and baking soda. Set aside.
Melt half the chocolate in a double boiler, stirring until melted. Set aside.
Mix butter until creamy. Add the brown sugar, salt and vanilla and mix until combined. Add the melted chocolate and mix again.
Add the flour mixture and mix until just combined. Next, mix in by hand the rest of the chocolate and the cocoa nibs. Fold in gently, do not overmix. The dough will be quite thick.
Cover the dough with plastic wrap and chill for 20 minutes.
Preheat oven to 350 degrees and line a baking sheet with parchment paper. Remove dough from fridge and carve out rounded teaspoons of dough, shaping them into slightly flattened balls with the tips of your fingers as you place them 1/2" apart on the baking sheet.
Bake on the center rack for 10 to 12 minutes, until the tops are just set. Transfer the sheet of parchment carefully to a rack and let cool completely. (If you choose to use a spatula to remove the cookies instead, they will seem surprisingly soft, but will firm up fine when cool.)
They really are delicious cookies - crisp, crumbly and intensely chocolatey. I made one slight change while baking this batch and substituted buckwheat flour in place of the whole wheat flour. We both thought it was a nice addition. (I had some left over from baking these nibby buckwheat butter cookies over the holidays - yum!)
So, here's to love... vive l'amour!