Monday, July 03, 2006

One for the chocoholics!

Sometimes, you just need some chocolate. And this recipe will either satiate that need...or kill you in the process! I ran across this on another blog and had to give it a try. The cookies are incredibly rich and so chocolately that one cookie is usually more than enough. But if you want to go for broke, sandwich two of them together with some good vanilla bean ice cream...YUM!

(Source: Bon App├ętit, July 2005)

10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 cup plus 2 teaspoons all purpose flour
3 tablespoons unsweetened cocoa powder (I used black cocoa--try Hershey's Dark)
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup plus 1 tablespoon sugar
5 tablespoons unsalted butter, room temperature
3 large eggs
1 1/2 teaspoons vanilla extract
6 ounces (1 cup) semisweet chocolate chips

Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. (I used Silpat-lined baking sheets.) Stir chopped chocolate in top of double boiler set over simmering water until melted and smooth; remove from over water. (I did this in 30-second intervals in the microwave instead.) Cool melted chocolate 10 minutes.

Meanwhile, sift flour, cocoa powder, baking powder, and salt into medium bowl. Using electric mixer, beat sugar and butter in another medium bowl until crumbly. Add eggs, 1 at a time, beating well after each addition. Continue to beat until mixture is light, pale, and creamy, about 5 minutes. Add lukewarm melted chocolate and vanilla and beat just until blended. Fold in dry ingredients, then chocolate chips.

Drop chocolate cookie batter by 1/4 cupfuls onto prepared baking sheets, spacing 2 inches apart. Bake cookies, 1 baking sheet at a time, until tops are evenly cracked but cookies are not yet firm to touch, about 16 minutes (mine took a minute or two less than that). Cool cookies completely on baking sheets. Using metal spatula, carefully transfer 4 cookies to each of 4 large resealable plastic bags, arranging in single layer (I used one gallon-sized bag with wax paper between the cookie layers). Freeze cookies overnight. (Can be made 3 days ahead. Keep frozen.)

Makes about 16.


Randi said...

Thanks for letting me know you made these. I can't imagine eating two, they are so rich. And, strawberry and chocolate together didnt sound good, so i use vanilla or mint chip( bryers)

With Love, Fat Girl said...

Girlfriend, these look heavenly.

I have a question for you as well -do you have any good budget-conscious jam or applesauce recipes? My sister is thinking of using jam or applesauce as wedding favours.

And, on a similar vein, do you recommend any great desserts for bridal showers?!

Julia said...

Good news !! Recently I read in a newspaper here in Holland that a portion like 1 easter egg a day should be very healty for your heart!!!! But when I see these I know for sure I have to eat 2 :)