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Based on a recipe I found at Epicurious on the web, I made a few minor tweaks to these already over-the-top cookies. These cookies are almost brownie-like. They are extremely decadent and full of chocolate flavor. Not for the feint of heart.


Preparation Time: 20 minutes; 20 minutes chilling time    Serving Size: 2 1/2 dozen cookies

  • 10 ounces bittersweet chocolate, chopped fine
  • 1/2 cup plus 2 teaspoons all purpose flour
  • 3 tablespoons Dutch process cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 cup sugar
  • 5 tablespoons unsalted butter, room temperature
  • 3 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 6 ounces (1 cup) semisweet chocolate chips
 In either a double-boiler or a heat-proof glass bowl over a pot of simmering water, melt bittersweet chocolate. Once melted, remove from heat and allow to cool about 10 minutes. Sift together into a medium bowl the flour, cocoa powder, baking powder and salt. In the bowl of a stand mixer with the paddle, beat the sugar and butter together just to combine. Add eggs one at a time, beating well after each addition and continue to beat until light pale in color and creamy, about 5 minutes. Add the lukewarm melted chocolate and the pure vanilla extract. Beat until just mixed. Fold in the dry ingredients and then the chocolate chips. Cover and refrigerate 20 minutes while heating the oven to  350.

Line two large baking sheets with parchment paper. Drop heaping tablespoons of cookie dough two inches apart on the first baking sheet. Bake 12 minutes in the center of the preheated oven. The cookies may not appear to be done, but do not be tempted to over cook them. Allow the cookies to cool completely on the baking sheet. Continue with the other baking sheet. These cookies freeze very well.


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