These cookies should appear slightly soft when taken out of the oven. They will set as they cool, so be careful not to pull them. Source: Martha Stewart Living, June 2005. Makes about 3 dozen. Ingredients: 1 cup all-purpose flour, 1/2 cup unsweetened Dutch-processed cocoa powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 8 ounces high-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. Directions: 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 with butter in a heatproof bowl set over a pot 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 on parchment to wire racks. Let cool 5 minutes. Notes: Cookies can be stored in an airtight container at room temperature for up to 3 days.
26.04.2023 @ 23:54
These cookies should appear slightly soft when taken out of the oven. They will set as they cool, so be careful not to pull them. Source: Martha Stewart Living, June 2005. Makes about 3 dozen. Ingredients: 1 cup all-purpose flour, 1/2 cup unsweetened Dutch-processed cocoa powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 8 ounces high-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. Directions: 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 with butter in a heatproof bowl set over a pot 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 on parchment to wire racks. Let cool 5 minutes. Notes: Cookies can be stored in an airtight container at room temperature for up to 3 days.