Chocolate Rads

Two pounds of lush chocolate go into this Chocolate Rad cookie recipe making them exquisitely sublime and totally rad!

Cakewalker Chocolate Rads cooling

A little more than a week ago my Instagram thumbing stopped dead in its scrolling tracks when I spied this stunning tart from my gal pal Liz over at That Skinny Chick Can Bake. Seriously, take a gander at this gem, and then be sure to follow her. The caption alluded to taking advantage of summer fruit with the berry tart before autumn arrives. For me, and many who bake, autumn signals a ramped up baking schedule.

It got me thinking. Granted, summer fruits served in a dessert are always a great choice, but I was desiring a jolt of something before things get all pumpkin-y, apple-y and fragrant with spice. I wanted something deep in flavor, bold in character and perhaps a touch unrelenting.

I knew just where to go.

The Napa Valley is home to many world-class wineries and name chefs have defined California cuisine with their farm-to-fork menus. Artisan cheese makers, bread makers and bakeries have also imprinted the area with their first-rate offerings making the region a gastronomy destination in the Golden State. The Model Bakery is such an establishment with a location in St. Helena and a second one in Napa proper at the Oxbow Public Market. When in Napa, you must visit the Model Bakery―their fresh English Muffins are TDF, but arrive early, especially weekend mornings, for they sell out fast.

Another popular item at the bakery is the Chocolate Rad. It’s one part cookie, one part brownie and undeniably delicious. The exterior is somewhat crispy like a French macaron, sumptuously contrasted by the brownie-like chew of the center. The blast of intense chocolate flavor is so pleasing, satisfying and memorable.

Yes, this is what I wanted to segue from summer dessert fare, a cleansing of the palate if you will, before apples, nuts and spice take their autumnal place in the oven.

 

Chocolate Rad Cookie by CakewalkerRecipe adapted from The Model Bakery Cookbook

Chocolate Rads

Rating: 51

Prep Time: 30 minutes

Cook Time: 20 minutes

Yield: Makes 12 large cookies

Serving Size: One cookie

Chocolate Rads

Two pounds of lush chocolate go into this Chocolate Rad cookie recipe making them exquisitely sublime and totally rad!

Ingredients

  • 2/3 cup (95 g) unbleached all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt
  • 1 lb. (455 g) semisweet chocolate (no more than 55% cacao), finely chopped
  • 4 tablespoons (55 g) unsalted butter, at room temperature
  • 1 2/3 cups (330 g) granulated sugar
  • 4 large eggs, at room temperature
  • 1 teaspoon instant espresso dissolved in 1 Tbsp boiling water and cooled
  • 2 1/2 teaspoons pure vanilla extract
  • 2 cups (340 g) semisweet chocolate chips
  • 1 cup (115 g) chopped walnuts

Instructions

  • Sift the flour, baking powder, and salt together into a small bowl and set aside. Put the chopped chocolate in a large heat-proof bowl. Set over a large saucepan of barely simmering water and let stand, stirring occasionally, just until the chocolate is melted and smooth. Remove the bowl from the saucepan and add the butter. Let stand, stirring occasionally, until the butter is melted and incorporated into the chocolate. Set aside.
  • In the bowl of a stand mixer fitted with the whisk attachment beat the eggs and sugar on high speed until the mixture is fluffy, becomes thick, and turns pale yellow, about 5 minutes. (Or whisk the mixture by hand for about 8 minutes.) Beat in the espresso and vanilla.
  • Reduce the mixer speed to low. Add the melted chocolate, being careful not to over-mix. Add the flour mixture, stopping to scrape the sides and bottom of the bowl to ensure that the batter is completely mixed. Remove the bowl from the mixer and stir in the chocolate chips and walnuts by hand. The dough will be quite soft, so allow it stand until firm enough to shape―20 to 30 minutes.
  • Place an 18-by-13-in/46-by-33-cm sheet of parchment paper on the work surface. Drop large spoonfuls of the dough across the width of the paper. Using wet hands, pat and shape the dough into a 12-by-3-in/30.5-by-7.5-cm log. Wrap the dough in the parchment paper, smoothing the dough into an even log. Twist the ends of the paper closed. Place the log on a baking sheet and refrigerate until firm enough to slice, at least 2 hours or up to 1 day. Position racks in the top third and center of the oven and preheat to 350°F/180°C/gas 4. Line two large sheet pans with parchment paper.
  • The log will be flat where it sat on the baking sheet, so roll the wrapped dough on the work surface to smooth it so that the slices will be evenly round; unwrap the dough. Using a thin, sharp knife dipped in water, cut the dough into twelve 1-in-/2.5-cm-thick rounds. Arrange the rounds about 3 in/7.5 cm apart on the lined pans, allowing four cookies per pan. Refrigerate the remaining rounds. Bake, switching the position of the pans from top to bottom and front to back halfway through baking, until the tops of the cookies are cracked and the edges are beginning to crisp, about 20 minutes. Let cool on the pans for 5 minutes. Transfer to wire cooling racks and let cool completely. Repeat with the remaining dough rounds on a cooled pan. Store the cookies in an airtight container at room temperature for up to 3 days.
http://cakewalkr.com/chocolate-rads/

Chocolate Rads from Cakewalker

 

Comments

  1. What an incredible chocolate cookie! I brought a recipe home from Napa for a killer CCC several years ago, from the B&B we stayed it! But I have to confess, this one looks waaaaaaay better!

    • Brooks Walker says:

      I adore collecting recipes from travels. Please give this recipe a try, Eva. Then you’ll know how the two compare!

  2. Wow. Wonderful looking cookie — so full of flavor. Love chocolate, so this is perfect — thanks!

  3. I love the idea of it being part cookie, part brownie, answering 2 cravings at once! And I’m a fan of coffee in my chocolate desserts – I am so in love with this recipe!

  4. Brooks, these are gorgeous! And you know I love the classic chocolate-coffee combination. But, cute as such gigantic cookies are, I’d *have* to make these smaller; it would take me four days to eat a cookie this size! 😀

    • Brooks Walker says:

      I hear you, Jean! In my house, though, these cookies didn’t last long—and I even made them a bit smaller than the recipe calls for! 🙂

      • Shirley Delao says:

        Trying this…and smaller is better because then you can eat more. Yep jus sayin. 😉

        • Brooks Walker says:

          I think you’re going to love these, Shirley, and I like your thinking. 🙂 Happy baking, my friend!

  5. Mmmm….this is MY kind of segue between seasons! These huge, decadent chocolate cookies need to be on our dessert menu very soon. And many thanks for the kind mention—you made my day!!!

    • Brooks Walker says:

      You’re most welcome, Liz. Your kitchen work is impeccable. So happy to call you friend! 🙂

  6. That looks like one serious cookie! I’m under strict orders at my house that more than 50% of all baked things must be chocolate, so I’m sticking this into my rotation immediately.

    • Brooks Walker says:

      The recipe will definitely be in compliance with the strict order. Glad you stopped by, Jeff. Let me know how it goes!

  7. I was already smitten but you had me when you mentioned the exterior was like a macaron. Brooks your cookies look seriously fabulous! Our family is needing chocolate all of a sudden as it’s much cooler in the mornings and nights and so this is the kind of boost we’re needing!

    • Brooks Walker says:

      You’ll likely enjoy these cookies, Jill…the dreamy treats check a lot of boxes. So glad to have you visit. Cheers!

Speak Your Mind

*