Double Chocolate Decadence Cookies! These cookies are Money! As my brother would say :) Truly there are no words! Except... yummmmmmmm. You must make them!
It's another amazing recipe from this December's issue of Sunset Magazine. There are four variations to this recipe, which I'm going to use for the next few "Days of Cookies". They are made with melted bittersweet chocolate instead of cocoa which gives them a rich, true chocolatey flavor. They also have white chocolate chips. This is a recipe for a lifetime!
Chocolate Decadence Cookies-
Makes about 40 cookies
Time 30 minutes, plus chilling time
10 oz. bittersweet chocolate, such as Guittard, chopped (I used Toll House Bittersweet Chips and they worked really well)
2 oz. unsweetened chocolate, chopped
1/4 cup unsalted butter, into chunks
3 large eggs, at room temperature
1 cup sugar
3/4 cup flour
3/4 tsp. baking powder
1/4 tsp. kosher salt
(1 cup white chocolate chips for this variation.)
(For this variation: prepare Chocolate Decadence Cookies, chilling dough 30 minutes in step 1, then mixing 1 cup white chocolate chips into dough. Chill dough another 1 1/2 hours. Continue with step 2, forming and baking cookies as directed. Makes 40.)
1. Put chocolates and butter in a medium metal bowl and set over a pan filled with 1 in. simmering water. Cook, stirring occasionally, until melted, then remove from heat and let cool slightly. Whisk in eggs and sugar, mixing until combined. Then whisk in flour, baking powder, and salt. Chill dough, covered, until firm, about 2 hours.
2. Let dough sit at room temperature 15 minutes. Meanwhile, preheat oven to 350 degrees and line 2 baking sheets with parchment paper. Scoop 1 tbsp. portions of dough, rolling each into a ball, and put onto sheets 1 inch apart. Bake cookies until they no longer look wet on top, about 8 minutes ( a few more minutes for me ). Let cool on baking sheets.
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