I can say very honestly that chocolate dishes taste better when they are organic; it's just a fact of culinary life. I discovered this long ago, when I was prowling Tucson's stores looking for fine chocolate. It doesn't take a rocket surgeon to recognize the quality of the organic baking cocoa products that I found at Sprouts in Tucson, especially the types that come from South America.
Actual chocolate that you melt into recipes is just the same, and the reason that you use one or the other is whether you want the oil content of chocolate. I like to use cocoa-based recipes to cut calories, but that doesn't mean that I am cutting flavor, that's for sure. So if you want some soft, dense, chewy cookies, get some organic semi-sweet baking chocolate and baking cocoa and have at these amazing fudge cookies.
decorate these great cookies by melting the white chocolate with some oil, and use a fork to make fine drizzles over the top of each one. They are quite festive, and you can also include seasonal spirit by sprinkling the melted white chocolate with red or green sugar crystals...my, my.
12 ounces of semi-sweet organic chocolate, melted
2 cups organic all-purpose or pastry flour
1/4 cup organic baking cocoa
1 teaspoon baking soda
2 sticks organic butter, at room temperature
1-1/2 cup organic light-brown sugar
3 large organic eggs, at room temperature
2 teaspoons vanilla
4 ounces white baking chocolate, melted with 1 teaspoon organic vegetable oil
Preheat your oven to 300 degrees.
Whisk together the flour, cocoa and baking soda in a mixing bowl. Set them aside.
Beat the butter with the sugar until light and fluffy. Beat in the eggs one at a time, mixing until each is thoroughly incorporated. Add the vanilla and the melted chocolate.
Lower the mixer speed to Low or Fold and add the flour mixture in three increments, mixing until you cannot see any streaks.
Scoop the batter onto baking sheets. Bake the cookies for 18-22 minutes, being sure that they do not burn (chocolate burns easily).
Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes, and then transfer to wire racks. Using a fork, drizzle each cookie with the white chocolate when they have cooled thoroughly.
Do not attempt to drizzle chocolate over hot or even warm cookies--it will simply disappear. Let these cookies get completely room temperature before anything else and it will all come out perfect. And if you are going with the sugar-crystals idea, be sure to sprinkle as soon as you have drizzled the cookie, or the chocolate will harden and the crystals will not adhere to it.