Ingredients: |
Ingredients: 6 oz. semisweet chocolate chips
6 oz. bittersweet chocolate, broken into large pieces (recommends Lindt Bittersweet,
Godiva Dark)
8 Tbsp. (1 stick) unsalted butter, softened and divided
188 g (1½ cups) AP flour
⅓ cup unsweetened Dutch-style cocoa (recommends Hershey's European-style)
1½ tsp. baking powder
½ tsp. salt
146 g (¾ cup) dark brown sugar, firmly packed
151 (¾ cup) sugar
3 large eggs
1½ tsp. vanilla extract
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Directions: |
Directions:In a double boiler, melt the chocolate chips, chopped chocolate, and 4 Tbsp. (½ stick) of butter. When melted, set aside to cool briefly.
Sift together the flour, cocoa, baking powder, and salt. Set aside.
In the stand mixer, beat the remaining 4 Tbsp. butter with the sugars. When the mixture is the consistency of wet sand, add the eggs and vanilla.
Mix in the slightly cooled chocolate mixture, beating only until combined.
Stir in the flour mixture, mixing only until completely combined and no traces of flour appear.
Cover the bowl with plastic wrap and refrigerate for 25 minutes, until the mixture can be easily spooned up with an ice-cream scoop.
Preheat the oven to 375 ºF.
Grease or put parchment paper on 2 cookie sheets.
Using a rounded tablespoon, spoon onto sheets.
Bake one sheet at a time for 9 to 11 minutes, JUST until cookies have puffed and flattened. Do Not Overbake! The cookies will firm up when cooling.
Allow cookies to cool for 2 minutes on the cookie sheet, then transfer them to a wire cooling rack and allow to cool completely. |
This recipe for 911 Chocolate Emergency Cookies is from