double chocolate cookies
I forgot, I have made a new recipe recently -- these cookies are from The Wednesday Chef. I originally made them as a thank-you present for my chocolate-loving roommate who let us stay in his room in DC, and now I am going to make them as another thank-you for a DC friend who helped me buy a computer. Nothing says thanks like massive quantities of chocolate, right.
Makes 26
1/4 pound (4 ounces) unsweetened chocolate
4 tablespoons (1/2 stick) butter
3 eggs
2 teaspoons vanilla extract
1 cup sugar
1/2 cup flour
2 tablespoons cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 pound bittersweet chocolate (chunks or chips)[I used those Ghiardelli 60% cacao chips and they are excellent]
1. In a bowl set over a pot of simmering water, melt the unsweetened chocolate and butter. Remove from the heat and cool slightly.
2. In the bowl of a mixer with a paddle attachment, or in a large bowl using a fork, combine the eggs, vanilla and sugar. Mix just until incorporated and set aside.
3. Sift together the flour, cocoa powder, baking powder and salt into a medium bowl. Set aside.
4. Add the melted chocolate to the egg mixture and mix just until combined. Stir in the sifted dry ingredients and mix just until combined, then stir in the bittersweet chocolate.
5. Cover the batter with plastic wrap and refrigerate for at least 1 hour to chill thoroughly. Heat the oven to 350 degrees.
6. Drop spoonfuls of the dough on a greased, parchment-lined sheet pan, leaving 2 inches between each.
7. Bake until the edges of the cookies are just set and the center is still soft, 10 to 12 minutes, rotating the pan halfway through. [Gwen's note -- be careful not to overbake these, because it's hard to tell when they're done. The center should still look undercooked when you take them out of the oven.] Place the cookies, still on the parchment, on a rack and cool slightly.
Makes 26
1/4 pound (4 ounces) unsweetened chocolate
4 tablespoons (1/2 stick) butter
3 eggs
2 teaspoons vanilla extract
1 cup sugar
1/2 cup flour
2 tablespoons cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 pound bittersweet chocolate (chunks or chips)[I used those Ghiardelli 60% cacao chips and they are excellent]
1. In a bowl set over a pot of simmering water, melt the unsweetened chocolate and butter. Remove from the heat and cool slightly.
2. In the bowl of a mixer with a paddle attachment, or in a large bowl using a fork, combine the eggs, vanilla and sugar. Mix just until incorporated and set aside.
3. Sift together the flour, cocoa powder, baking powder and salt into a medium bowl. Set aside.
4. Add the melted chocolate to the egg mixture and mix just until combined. Stir in the sifted dry ingredients and mix just until combined, then stir in the bittersweet chocolate.
5. Cover the batter with plastic wrap and refrigerate for at least 1 hour to chill thoroughly. Heat the oven to 350 degrees.
6. Drop spoonfuls of the dough on a greased, parchment-lined sheet pan, leaving 2 inches between each.
7. Bake until the edges of the cookies are just set and the center is still soft, 10 to 12 minutes, rotating the pan halfway through. [Gwen's note -- be careful not to overbake these, because it's hard to tell when they're done. The center should still look undercooked when you take them out of the oven.] Place the cookies, still on the parchment, on a rack and cool slightly.
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