Scharffen Berger.

I love chocolate.

I'm sorry.....have I said that already??

This chocolate "incident" occurred when my sister Kathy and I went on a shopping trip into the North End of Boston or "Little Italy". It is a day that we usually plan out only a couple of weeks in advance, but it is a trip that is immensely anticipated. We talk, we laugh, we shop.

Bellissimo.

On our last visit there, we spent several hours visiting our favorite shops to buy anise oil, balsamic vinegar (the real stuff), wine, cheeses, pastas, etc. After leisurely enjoying a cappuchino at Caffe Sporto on Hanover Street, we loaded up the car and headed into the South End of Boston (not to be confused with "Southie") . My sister had heard about a new bakery-style restaurant and since they had cupcakes on the menu, she thought we should spy on them investigate.

The name of the establishment is Flour...such a great name for a bakery, right? Well, it gets better. Since parking spaces in the South End are as scarce as hens teeth, Kathy waited in the car while I sprinted inside to grab a few items for lunch. I ordered a couple of sandwiches and a couple of vegan cupcakes (they were sold out of the regular ones) That's it. No. Wait. Good lord, what are those big, fat chocolate cookies next to the muffins??? No, the other way.....they're smiling at me.......no.....no......over there....in between those fabulous looking, gigantic sticky buns (sweet Moses) and that mouth-watering lemon cake (sweet Maria).....yes, those. What's that?? Scharffen Berger Double Chocolate Cookies?? Never heard of him. Okay, I'll take one......no, two. Um...just make it three.

I returned to the car and Kathy and I started on the 30 minute ride home. At a lull in the conversation, I casually mentioned that I had purchased a couple of Double Chocolate Cookies along with the sandwiches. Scharffen Berger Double Chocolate Cookies. The car swerved violently. Struggling to compose herself and appear nonchalant, she quietly cleared her throat and said "Have you ever tasted Scharffen Berger chocolate?" I gave her a sidelong glance as I gingerly reached into the bag to retrieve a morsel. I broke off a small piece and put it into my mouth. I remember instantly seeing a brilliant light and hearing a choir of angels singing" Oh sweet mystery of life at last I've found you".........Thankfully I was already seated, because I surely would have fallen to my knees. If I had been the one driving the car, this posting would have ended up being an obituary. I can see the headline now...."Sisters plummet for Scharffen Berger". Okay, I'm joking but yes..... it was that good. It was truly the richest and most decadent chocolate cookie that I had ever tasted. IN MY LIFE.

Now I'm ruined for chocolate because once you've tasted Scharffen Berger Chocolate, you can never go back. Ever. Don't get me wrong about Nestles and Hersheys. I will always love both of those bad boys, but there's a new kid in town, "he" is the baddest kid around and "his" name is NOT Leroy Brown......it's Scharffen Berger. (sorry....couldn't resist that one) Decadence doesn't come cheap, but just one taste and you'll know the reason why.

Here's the "evil and deviant" recipe. The actual Scharffen Berger recipe is decadent, but I love the Martha Stewart version as well. So this recipe is a combination of both. This is the one that ruined me. Be careful when you make these.......because they're gonna ruin you too.

Consider yourself warned.

8 ounces Scharffen Berger 70% Cacao Bittersweet Chocolate
1 cup plus 1 tablespoon all-purpose flour
½ cup plus 2 tablespoons Cocoa Powder
2 teaspoons baking powder
½ cup unsalted butter at room temperature (one stick)
1 cup plus 2 tablespoons sugar
2 large eggs
¼ teaspoon salt
1 teaspoon vanilla extract

Roughly chop the chocolate.

Preheat the oven to 325 degrees F. Line baking sheets with parchment paper. Melt about 6 ounces of the chocolate and the stick of butter in the top of a double boiler or in a stainless steel bowl set over simmering water. Be sure that the water does not touch the bottom of the bowl.

When the chocolate is melted, remove from the heat and let cool a bit.

Stir together the flour, cocoa powder, and baking powder and set aside.

Using a standard mixer with the paddle attachment, beat the chocolate mixture, on medium speed. Add the eggs, one at a time, mixing well after each addition.

Scrape the sides the bowl as needed. Beat in the vanilla, and then add the flour mixture and beat on low speed until incorporated. Stop the mixer and fold in the remaining 2 ounces of chopped chocolate by hand. Drop the dough by heaping tablespoonfuls onto the prepared baking sheets, spacing them about 1 inch apart. I usually use a medium-sized scooper and put 12 scoops to one cookie sheet.

Bake the cookies until they are just barely firm on top when lightly touched but are still very soft underneath, about 12 minutes. They will get firmer as they cool.

Transfer the cookies to a wire rack and let cool. I get about 2 1/2 dozen cookies from this recipe. They will keep in an airtight container at room temperature for several days. Yeah, right.

That last sentence is an absolute joke. "Several days?" You will be very lucky if these cookies last several hours.

So, if these fabulous cookies will only survive a few hours.....I wonder how they would hold up to shipping?

I wonder if I packed them tightly in parchment paper them sealed them in an airtight container.....

hmmmmm....how would they hold up?

Or better still WHERE would they end up??

I guess we'll never know......

or will we??