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 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 by Shirin Selfelt. It was simple, direct and the resulting bake looked exactly like what I’d want the cookies to be. The first time I published the recipe I had changed just a handful of things from hers: added chocolate chips, modified the flavorings etc. Over the years I’ve started making them a bit differently – I maintain the original proportions of sugar/egg/chocolate/flour but I use a different leavening, I allow them to firm up a bit, and streamlined the mixing method.
The cookies are lighter than brownie cookies, not overly chocolatey (there’s no cocoa!) and they have these gorgeous crinkles all over. When they first come out of the oven they’ve got a crispy shell all over which gives away to a gooey middle (very like their cake namesake). As they cool they turn into a denser, chewy kinda fudgy cookie – minus the intense taste.
Note: Shirin’s website, where I got the original recipe from, looks to be down but I see copies of her original recipe on facebook and elsewhere. Here’s another source for her work (but no kladkaka cookies!).
Salted butter: You can substitute with unsalted if that’s all you have and add 1/2 tsp fine sea salt to the cookie dough.
Chocolate: Don’t use chocolate chips, instead chop up a good quality chocolate bar. Anything that’s at least 60% cocoa solids and tastes good to eat!
Eggs: Large, this recipe cannot be made egg free.
Sugar: Brown, light or dark is fine. You might be tempted to reduce the sugar but bear in mind it’ll mess with the structure and texture of the cookies.
Flour: All purpose flour, if you wanted to make these gluten-free use a 1 to 1 flour substitute.
Flaked sea salt: To sprinkle on top of the cookies pre-bake. This adds a lovely pop of flavor to the cookie.
Add ins or stuffings: Occasionally I’ll add chocolate chips to the cookie, just for pops of pure chocolate. These cookies are also great for stuffing, I’d stuff them with a chunk of white or caramelized white chocolate.
Don’t bake these cookies right away: the butter and chocolate which are melted to make the dough, need to come up to room temperature and firm up the dough. The dough is very very soft but after about 20 minutes, it becomes firm enough to scoop (and shape).
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