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Recipe: 911 Emergency Chocolate Cookies
Similar Categories: 911, Emergency, Chocolate, Cookies
6 ounces semisweet chocolate chips
6 ounces bittersweet chocolate -- chopped
8 Tablespoons soft butter -- divided
1 1/2 cups flour
1/3 cup Dutch-process cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup dark brown sugar
3/4 cup granulated sugar
3 eggs
1 1/2 teaspoons vanilla
In the top of a double boiler, melt the," chips, chopped chocolate,
and 4 tablespoons 1/2 stick) of the butter. When melted, set aside to
cool briefly.
Sift together the flour, cocoa, baking powder, and salt. Set aside.
In a large mixing bowl, beat the remaining 4 tablespoons of butter
with the sugars. When the mixture is the consistency of wet sand, add
the eggs and vanilla. Mix in the slightly cooled chocolate mixture,
beating only until combined. Stir in the flour mixture, mixing only
until completely combined and no traces of flour appear.
Cover the bowl with plastic wrap and refrigerate for 25 minutes, until
the mixture can be easily spooned up with an ice-cream scoop.
Preheat the oven to 350F. Butter two cookie sheets.
Using a 4-teaspoon ice-cream scoop, measure out a dozen 'cookies per
sheet. Bake one sheet at a time for about 9 to 11 minutes, just until
the cookies have puffed and flattened. Do not overbake; the cookies
will firm up upon cooling. Allow the cookies to cool 2 minutes on the
cookie sheet, then transfer them to racks and allow to cool completely.
6 ounces bittersweet chocolate -- chopped
8 Tablespoons soft butter -- divided
1 1/2 cups flour
1/3 cup Dutch-process cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup dark brown sugar
3/4 cup granulated sugar
3 eggs
1 1/2 teaspoons vanilla
In the top of a double boiler, melt the," chips, chopped chocolate,
and 4 tablespoons 1/2 stick) of the butter. When melted, set aside to
cool briefly.
Sift together the flour, cocoa, baking powder, and salt. Set aside.
In a large mixing bowl, beat the remaining 4 tablespoons of butter
with the sugars. When the mixture is the consistency of wet sand, add
the eggs and vanilla. Mix in the slightly cooled chocolate mixture,
beating only until combined. Stir in the flour mixture, mixing only
until completely combined and no traces of flour appear.
Cover the bowl with plastic wrap and refrigerate for 25 minutes, until
the mixture can be easily spooned up with an ice-cream scoop.
Preheat the oven to 350F. Butter two cookie sheets.
Using a 4-teaspoon ice-cream scoop, measure out a dozen 'cookies per
sheet. Bake one sheet at a time for about 9 to 11 minutes, just until
the cookies have puffed and flattened. Do not overbake; the cookies
will firm up upon cooling. Allow the cookies to cool 2 minutes on the
cookie sheet, then transfer them to racks and allow to cool completely.
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