Tuesday, July 6, 2010
Quick post today, as the little Humble and I are getting ready to go hunt for cars again.
Today I whipped up a big batch of cookies. Chocolate cookies. Serious chocolate cookies. A baking friend of mine gave me this cookie recipe a few months ago. They're absolutely wonderful and luckily, I have permission to share.
They're basically two pounds of chocolate bound together with a bit of butter and flour. Cooked just right, they're moist and fudgy like brownies, laden with bits of chocolate.
How can that be anything but great! Right?
On a quick blog-related note. Once again, I might be deviating a little from my normal blogging schedule this month. On Wednesdays--and possibly Friday's--I'll be setting aside my baking pans and doing some volunteer work. It has been too nice in Seattle to stay in the kitchen all week baking. So, I'm going to get out and be useful to others while the weather is nice. I do hope no one minds too much.
Alright, so let's get down to the chocolate...
Chocolate! Chocolate! Chocolate! Cookies!
yields 5-6 dozen cookies
1 cup (two sticks) unsalted butter, at room temperature
2 cups all purpose flour
2/3 cups extra dark, unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 pound bittersweet chocolate, chopped (I'm using 53% cacao)
2 cups firmly packed light brown sugar
4 large eggs
1 1/3 cups white chocolate morsels
2/3 cup milk chocolate (or semi-sweet) morsels
Pre-heat your oven to 350°F.
In a double-boiler, melt the pound of bittersweet chocolate. Set it aside to cool, stirring occasionally.
Sift together the flour, baking soda, cocoa and salt in a large bowl and set aside.
In your mixer, using the paddle attachment, cream together the butter and brown sugar. Add the eggs, one at a time, mixing well after each addition. Add the cooled chocolate to the mixture and blend. Be sure to scrape down the sides and bottom of the bowl to ensure the mixture is uniform.
Add half the flour mixture and combine on low speed, then add the remaining flour and mix until the batter comes together.
Now add the chocolate morsels--feel free to add a couple handfuls of nuts too, if that's your style--and stir them in by hand.
Line a baking sheet with parchment, or silicone baking sheets, and drop spoonfuls of the cookie batter onto the sheet. Give the cookies plenty of room to spread.
Bake the cookies for approximately 10 minutes until puffy and the edges start to crisp. Be careful not to over bake. These cookies should be moist and chewy.
Allow the cookies to cool and firm up on the baking sheet for a few minutes before attempting to move them to a wire rack.
The cookies are best enjoyed slightly warm from the oven. If you're not able to gobble up five dozen cookies fresh from the oven, allow them to cool completely and store in a air tight container for up to a week.