Chocolate Cavitymakers

It’s officially holiday cookie season in my house, so let’s not waste time talking about leftover turkey and stuffing ideas. I am over Thanksgiving. In fact, the minute we finished our turkey dinner my mind had moved on to my favorite food group: COOKIES!

My mission: to determine exactly how much chocolate can be packed into one cookie (and have it still hold together).

The result: One of my favorite cookies ever…we call it The Cavitymaker. It has a ridiculously low flour content and an off-the charts chocolate content. Use the best chocolate and chocolate chips you can afford…these puppies are all about the chocolate.

p.s. These are also really good with the Andes chocolate mint chips on sale during the holidays!

Chocolate Cavitymakers

Chocolate Cavitymakers


1/4 cup sifted all-purpose flour (1 ounce)

1/4 teaspoon baking powder

1/4 teaspoon salt

8 ounces chopped semi-sweet chocolate, best quality you can find

4 tablespoons unsalted butter

2 large eggs, room temperature

2 packed tablespoons brown sugar

1/2 cup granulated sugar

1/4 teaspoon vanilla extract

1 1/2 cups chocolate chips, best quality


Combine flour, baking powder and salt in a small bowl.

In a double boiler (or metal bowl set over a saucepan of barely simmering water), slowly melt the chocolate with butter, stirring frequently. Cool slightly.

Beat eggs and sugar in a mixing bowl using high speed of an electric mixer for 2-3 minutes. (Don't skimp here because this is what gives the cookies their beautiful shiny tops.) Beat the melted chocolate mixture into the egg mixture. Beat in the vanilla. Add the flour mixture and stir it gently into the batter. Make sure the batter is cool, then stir in the chocolate chips.

Chill dough for at least one hour, up to overnight. Don't skip this...I know you want to...but the chilling really improves the flavor and also helps the cookies retain their shape.

Preheat oven to 375 degrees F. Line two cookie sheets with parchment paper or silipat.

Scoop up rounded tablespoons of dough and set dough balls on parchment paper spacing about 2 ½ inches apart. Bake for 11-13 minutes. Let cookies cool on sheet for about 3 minutes, then transfer to a wire rack to cool.

Makes 18 cookies.

Adapted from Cookie Madness

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