Sunday, August 9, 2009
A Chocolate Lovers DREAM COME TRUE!!!
Wow!!!! Is all I have to say!! My sister is one of the BEST cookie makers, and she has done it again with this recipe. If you are a chocolate lover like I am, these cookies are the ones for you!! The recipe has a few extra steps than most cookies, but is SO worth the finished product. They are soft on the inside, have an intense chocolate flavor, and ooey--gooey from start to finish. America's Test Kitchen has done it again!
from the Episode: Cookie Jar Favorites (Americas Test Kitchen)
Makes 26 cookies
1/2 c. cocoa powder
1 1/2 cups milk chocolate chips
7 tablespoons butter , cut into pieces
2 teaspoons vanilla extract
3 large eggs , at room temperature
1 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon table salt
1 1/2 cups semisweet chocolate chips
1. Melt cocoa, milk chips, and butter in heatproof bowl set over saucepan of simmering water (or in a microwave safe bowl for 1 minute or until soft), stirring frequently, until completely smooth and glossy. Remove bowl from pan and set aside to cool slightly.
2. Beat eggs, vanilla, and sugar in large bowl with electric mixer at medium-high speed until very thick and pale, about 4 minutes. Add vanilla and beat until incorporated, 20 seconds. Reduce speed to low, add chocolate mixture, and mix until thoroughly combined, about 30 seconds.
3. Whisk flour, baking powder, and salt together in medium bowl. Using large rubber spatula, fold flour mixture and semisweet chips into batter. Cover bowl with plastic wrap and let stand at room temperature for 20 to 30 minutes until batter firms up (it will more closely resemble thick brownie batter than cookie dough).
4. Meanwhile, adjust two oven racks to upper- and lower-middle positions and heat oven to 350 degrees. Line two large baking sheets with parchment paper. Using 1 heaping tablespoon batter per cookie, place cookies 2 inches apart on prepared baking sheets (see photo, right). Bake until cookies are shiny and cracked on top, 11 to 14 minutes, rotating baking sheets top to bottom and front to back halfway through baking time. Transfer baking sheets to racks and cool cookies completely, on baking sheets, before serving.