Happy Mother's Day!

Sunday, May 13, 2012

Even though I shared this super chocolatey cookie recipe on Mon Petit Plat, I thought I would share it again, because it is really on the must-do/must-make list for all chocolate lovers. I just baked up a half batch of these cookies and made them a little larger than I normally do and baked them a little less than usual, with some extra special extra dark chocolate chips for my mom on this lovely Mother's Day. Though these cookies are great to make all year round (and are especially perfect to sandwich between ice cream in the upcoming summer months), they are especially appropriate to make for the chocolate loving mom on Mother's Day.




Double Chocolate Chunk Cookies

Makes 2 dozen cookies

These dark chocolate cookies are for serious chocolate lovers only. They are rich and decadent and unlike many drop cookies they are best the day after they are made, not warm out of the oven. This recipe was adapted from Martha Stewart's Outrageous Chocolate Cookies.

8 ounces bittersweet chocolate (60-68%), chopped
4 tablespoons unsalted butter, soft
1/2 cup all purpose flour
2 Tablespoons unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup packed brown sugar
1 teaspoon vanilla extract
8 oz semi sweet chocolate bar, cut into 1/4 inch chunks

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

Melt the chocolate and butter in a double boiler or slowly in the microwave, being careful not to burn the chocolate or clarify the butter. Set the chocolate/butter mixture aside to cool.

Meanwhile, sift together the flour, cocoa powder, baking powder and salt. Set aside. In a mixing bowl fitter for an electric mixer with a paddle attachment, beat the eggs and brown sugar on high speed until light and fluffy, about 3-4 minutes. Add the chocolate mixture and the vanilla extract and mix until combined. Gently fold in the dry ingredients. Finally, gently fold in the chocolate chunks. (Note: This cookie dough needs to baked immediately and cannot be made a head of time. It is best to scoop out the cookie dough as soon as possible, since the dough hardens and looses its gloss as it sits.) Place 2 tablespoons of the cookie dough on the prepared baking sheets about 2 inches apart. Bake the cookies for 12-15, minutes depending on the size of the cookies. The tops should be slightly cracked but not firm to the touch. Remove the cookies form the oven and allow the cookies to cool on the baking sheet for 1 minutes; then transfer to a wire rack to cool. Serve warm or at room temperature. These cookies will keep in an airtight container for up to 3 days.


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