Two Christmases ago, the dessert I made for our dinner gathering was Kladdkaka, a Swedish Chocolate Cake that translates roughly to sticky or gooey cake. Call Me Cupcake has a great flourless version of it. I had topped mine with homemade honey ice cream, chocolate sauce and sugared cranberries – it was a total hit.
I made the cake a few more times after that – it was such a simple, quick bake and the topping possibilities are endless. I forgot about it for a year or so, save the occasional fond mention of that Christmas. Then a few weeks back I stumbled upon something called Kladdkakekakor, which sounded and read a lot like the cake I knew! A google search brought up a ton of very chocolatey cookies, and sure enough, it appears this is the cookie version of Kladdkaka. They seem to translate to “scratch cake cookies” and gooey is exactly how I would describe them.
I found one recipe in particular that I liked: it was simple, direct and the resulting bake looked exactly like what I’d want the cookies to be. I made some adjustments to the original recipe: upped the vanilla, opted for a dark brown sugar and salted butter, and added chopped chocolate and flaked sea salt. After baking and cooling, the cookies settle into a deliciously chewy, gooey chocolatey cookie. They are about as close as it gets to a perfect brownie cookie; honestly taste more like a brownie than any brownie cookie I’ve met so far!
Use a very good quality chocolate for these, as it will make the flavor of your cookie. Darker is better, it will have more cocoa and less sugar and since you are adding sugar to the dough you’ll want to focus on the cocoa solids. The recipe is dead simple and can be whipped up fairly quickly. They’ll be tender when they first come out but don’t let that stop you from sneaking a warm bite!
Gooey Chocolate Cookies (Kladdkakekakor)
- Adapted from Shireen Selfelt, recipe makes about two dozen cookies.
- For ‘red velvet’ variation: add 1 tablespoon dutch process cocoa, as much red food coloring as you’d like, and omit the chopped chocolate.
- 225g dark chocolate, chopped
- 60g salted butter, softened
- 2 eggs
- 2 cups dark brown sugar
- 2 teaspoons pure vanilla extract
- 1 ½ cups all purpose flour
- ½ teaspoon baking soda
- ⅓ cup chopped chocolate
- Flaked sea salt
In a double boiler, melt the chocolate and butter.
In the bowl of a stand mixer or using a hand mixer, beat the eggs and sugar until very light and fluffy. Beat in the vanilla.
Once chocolate and butter are melted, beat it into the egg mixture.
Add flour and baking powder, beat until just combined.
Fold in the chopped chocolate.
Set the dough to rest at room temperature for 20-30 minutes.
Preheat oven to 350. Line two cookie sheets with parchment paper.
Drop cookies in 1.5 tablespoons onto sheet, sprinkle sea salt over them and bake for 10-12 minutes.