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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 24 |
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Big, exceedingly chocolate cookies. I like to use salted peanuts for the nuts in this cookie. From Dorie Greenspan's baking book. Ingredients:
1/3 cup flour |
1/4 cup cocoa |
1/2 teaspoon salt |
1/4 teaspoon baking powder |
3 tablespoons butter, cut into 3 pieces |
6 ounces bittersweet chocolate, coarsely chopped |
1 ounce unsweetened chocolate, coarsely chopped |
2 eggs |
2/3 cup sugar |
1 teaspoon vanilla |
1 cup semi-sweet chocolate chips |
1 cup white chocolate chips |
1 1/2 cups nuts, coarsely chopped |
1 cup raisins (or dried cranberries) |
Directions:
1. Preheat oven to 350.
2. Sift together flour, cocoa, salt, and baking powder.
3. Place butter, bittersweet and unsweetened chocolate in microwave safe bowl, and heat at 50% power for 60 seconds, then stir until smooth. Set aside to cool slightly.
4. Beat eggs and sugar on med-high for about 2 minutes, or until pale and foamy.
5. Beat in vanilla, then scrape down bowl.
6. Put mixer on low and add melted chocolate, then scrape down bowl.
7. Add dry ingredients, mixing just until incorporated.
8. With a wooden spoon, mix in chocolates, nuts, and raisins.
9. Drop by generous teaspoonfuls onto baking sheet lined with parchment paper or silpat.
10. Bake for 10-12 minutes. Tops of cookies should look dry, but middles should still be soft. Let sit on baking sheet for a few minutes, then cool on rack.
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