These rich cookies look a bit soft when you take them out of the oven. They will firm up as they cool, so be careful not to overbake them. Source: Martha Stewart Living, June 2005. Makes about 3 dozen. Ingredients: 1 cup all-purpose flour, 1/2 cup unsweetened Dutch-process cocoa powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 8 ounces good-quality milk chocolate, 4 ounces coarsely chopped, 4 ounces cut into 1/4-inch pieces, 1 stick (8 tablespoons) unsalted butter, 1 1/2 cups sugar, 2 large eggs, 1 teaspoon pure vanilla extract. Instructions: 1. Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside. Melt coarsely chopped chocolate and butter in a small heatproof bowl set over a pan of simmering water. 2. Transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment. Add sugar, eggs, and vanilla; mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate pieces. 3. Scoop dough using a 1 1/2-inch ice cream scoop; place 2 inches apart on parchment-lined baking sheets. Bake until cookies are flat and surfaces begin to crack, about 15 minutes. Transfer parchment and cookies to wire racks. Let cool 5 minutes. Cooks Notes: Cookies can be stored in airtight containers at room temperature for up to 3 days.
Jaxon
26.04.2023 @ 23:50
These rich cookies look a bit soft when you take them out of the oven. They will firm up as they cool, so be careful not to overbake them. Source: Martha Stewart Living, June 2005. Makes about 3 dozen. Ingredients: 1 cup all-purpose flour, 1/2 cup unsweetened Dutch-process cocoa powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 8 ounces good-quality milk chocolate, 4 ounces coarsely chopped, 4 ounces cut into 1/4-inch pieces, 1 stick (8 tablespoons) unsalted butter, 1 1/2 cups sugar, 2 large eggs, 1 teaspoon pure vanilla extract. Instructions: 1. Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside. Melt coarsely chopped chocolate and butter in a small heatproof bowl set over a pan of simmering water. 2. Transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment. Add sugar, eggs, and vanilla; mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate pieces. 3. Scoop dough using a 1 1/2-inch ice cream scoop; place 2 inches apart on parchment-lined baking sheets. Bake until cookies are flat and surfaces begin to crack, about 15 minutes. Transfer parchment and cookies to wire racks. Let cool 5 minutes. Cooks Notes: Cookies can be stored in airtight containers at room temperature for up to 3 days.