Thursday, July 15, 2010
It was time to send out another care package, so I have a few more cookie recipes to share with you! Lance is a simple guy with simple tastes (sometimes), and he is normally quite content with plain ole' chocolate chip cookies. I like to change it up a lot, though, so I try to strike a balance with my packages - reliable comforts he knows and loves, then a few new things I want to test out. This time I didn't send him any chocolate chip cookies, though, because I thought these cookies would satisfy his basic chocolate needs.
I found this recipe on Cookiemadness.net (LOVE that site!) and the title alone made me want to eat them all up. I saved the recipe a while ago and finally got around to making them. Once I started breaking out the ingredients, however, I had to double check my recipe against the site, because surely I had copied it wrong. Only one-quarter cup of flour, and about twenty pounds of chocolate chips? I figured maybe on the site she wrote the recipe wrong, so I checked out the comments, absolutely certain someone would say "hey, you typo'd the flour amount." Nope, none of that! So after about ten minutes of debating whether I should just do regular chocolate chip cookies or to just give this a try, I figured what the hey - might as well.
I honestly don't think you could cram any more chocolate into this cookie if you tried. In fact, I don't even know how you could categorize this as a cookie - it has so much chocolate, it MUST be candy, right? These did bake up like cookies, though, so I was pleasantly surprised. They were shiny, and made me happy, so clearly she knew what she was doing :) The cookies had a brownie-like chewiness and were super chocolately, and I think the best part was the pecans I added - it added the crunch factor I love as well as a nice distraction from all the chocolate. I really loved these rich cookies, and I'm sure I'll get a thumbs up from my basic-needs sailor :)
Shiny Happy Chocolate Cookies
Yields 2 dozen
1/4 cup sifted all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
8 ounces chopped semi-sweet chocolate
4 tablespoons unsalted butter
2 large eggs
2 tablespoons brown sugar, packed
1/2 cup granulated sugar
1/4 teaspoon vanilla extract
1 1/2 cups chocolate chips
2/3 cup walnuts or pecans, chopped (optional)
1. Mix together the flour, baking powder and salt; set aside.
2. In a metal bowl set over a saucepan of barely simmering water, melt chocolate with butter. Cool slightly (about 3 minutes). If you melt the chocolate over barely simmering water, it shouldn’t be too hot in the first place.
3. Beat eggs and sugar in a mixing bowl using high speed of an electric mixer for 2-3 minutes. Beat the melted chocolate mixture into the egg mixture. Beat in the vanilla. Add the flour mixture and stir it gently into the batter. Make sure the batter is cool, then add the chocolate chips and walnuts.
4. Chill dough for at least one hour.
5. Preheat oven to 375˚. Line two cookie sheets with parchment paper.
6. Scoop up rounded tablespoons of dough and set dough balls on parchment paper spacing about 2 ½ inches apart. Bake for 11-13 minutes. Let cookies cool on sheet for about 3 minutes, then transfer to a wire rack to cool.