CHOCOLATE CHOCOLATE CHIP COOKIES
"These are the best chocolate cookies I've ever made. In order to bake them perfectly, you must watch them carefully and remove them from the oven while they are still shiny and molten in the center but cooked on the outer edges. Before you bake them all, you may want to bake one or two as testers to find out how fast they will bake in your oven."
1 pound bittersweet chocolate, coarsely chopped
4 tablespoons (1/2 stick) butter cut into pieces
1 cup walnuts, toasted
4 large eggs, at room temperature
1 3/4 cups sugar
1/2 teaspoon vanilla extract
1/2 cup flour
1/2 teaspoon baking powder
2 cups chocolate chips
1: Melt the chocolate and the butter in a bowl set over a pan of simmering water, stirring occasionally. Meanwhile, coarsely chop the walnuts. When the butter and chocolate have melted, remove from the heat.
2: In a standing electric mixer, using the whisk attachment, whip the eggs, sugar, and vanilla at high speed until they form a well-defined ribbon when you lift the whisk. Remove the whisk and attach the paddle to the mixer. Turn the speed to low, and mix in the melted chocolate mixture.
3: In another bowl, stir together the flour and baking powder, then add them to the batter. Add the chocolate chips and the nuts. Chill the dough until it is firm, at least 30 minutes.
4: On a lightly floured surface, roll the dough with your hands into three 10-inch logs, 2 inches in diameter. (If the dough is too cold and firm, wait until it becomes malleable.)
5: To bake the cookies, position the oven racks in the center and upper part of the oven and preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
6: Slice the logs into 1/2-inch-thick cookies, and place them on the baking sheet, evenly spaced. Bake for about 9 minutes. Rotate the baking sheets and switch racks midway through baking. Once they have cooled, store the cookies in an airtight container.
Note:
The logs can be refrigerated for up to 1 week or frozen for up to 2 months. These cookies can also be baked immediately without first chilling the dough and rolling it into logs: Drop the dough onto baking sheets in generous, evenly spaced tablespoonfuls.
Makes about 60 cookies
Makes one 9-inch cake; 10 to 12 servings
Source: Room For Dessert by David Lebovitz, Alice Waters, Michael Lamotte
"These are the best chocolate cookies I've ever made. In order to bake them perfectly, you must watch them carefully and remove them from the oven while they are still shiny and molten in the center but cooked on the outer edges. Before you bake them all, you may want to bake one or two as testers to find out how fast they will bake in your oven."
1 pound bittersweet chocolate, coarsely chopped
4 tablespoons (1/2 stick) butter cut into pieces
1 cup walnuts, toasted
4 large eggs, at room temperature
1 3/4 cups sugar
1/2 teaspoon vanilla extract
1/2 cup flour
1/2 teaspoon baking powder
2 cups chocolate chips
1: Melt the chocolate and the butter in a bowl set over a pan of simmering water, stirring occasionally. Meanwhile, coarsely chop the walnuts. When the butter and chocolate have melted, remove from the heat.
2: In a standing electric mixer, using the whisk attachment, whip the eggs, sugar, and vanilla at high speed until they form a well-defined ribbon when you lift the whisk. Remove the whisk and attach the paddle to the mixer. Turn the speed to low, and mix in the melted chocolate mixture.
3: In another bowl, stir together the flour and baking powder, then add them to the batter. Add the chocolate chips and the nuts. Chill the dough until it is firm, at least 30 minutes.
4: On a lightly floured surface, roll the dough with your hands into three 10-inch logs, 2 inches in diameter. (If the dough is too cold and firm, wait until it becomes malleable.)
5: To bake the cookies, position the oven racks in the center and upper part of the oven and preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
6: Slice the logs into 1/2-inch-thick cookies, and place them on the baking sheet, evenly spaced. Bake for about 9 minutes. Rotate the baking sheets and switch racks midway through baking. Once they have cooled, store the cookies in an airtight container.
Note:
The logs can be refrigerated for up to 1 week or frozen for up to 2 months. These cookies can also be baked immediately without first chilling the dough and rolling it into logs: Drop the dough onto baking sheets in generous, evenly spaced tablespoonfuls.
Makes about 60 cookies
Makes one 9-inch cake; 10 to 12 servings
Source: Room For Dessert by David Lebovitz, Alice Waters, Michael Lamotte
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