I'm going thru mood swing.. my back is aching.. my "twins" are hurting.. darn! i get agitated with just abt anything and I want to be left alone... why cant he understand a simple thing like that!! grrr I hate PMS.. it brings out the worst in me.. :o(
So.. anyway...I made these cookies today and its almost gone now. Beware...these cookies dont spread so what you put on your baking sheet, will stay that way... oh and also if ur a big fan of crunchy type of cookies.. dont bother baking em' cos these are like brownies... u can eat it with ice cream.. u can eat it on its own.. These are chocolate divine and they are delicious... Love it!!
1/3 cup all purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking powder
3 tablespoons unsalted butter, cut into 3 pieces
6 oz bittersweet chocolate, coarsely chopped
1 oz unsweetened chocolate, coarsely chopped
2 large eggs, room temperature
2/3 cup sugar
1 teaspoon pure vanilla extract
1 cup semisweet chocolate chips or chunks
1 cup premium quality milk or white chocolate chips or chunks (i used maltesers)
1 1/2 cups coarsely chopped nuts. preferably salted peanuts or toasted pecan (i used walnuts and almonds)
1 cup moist, plump raisins(dark or golden) or finely chopped moist plump dried apricots (I used 1/2 cup of dark raisins and blackberry)
Center a rack in the oven and preheat it at 350F.
Line 2 baking sheets with parchment paper.
Sift together the flour, cocoa, salt and baking powder.
Set a heatproof bowl over a saucepan of simmering water.
Add the butter, bittersweet chocolate and unsweetened chocolate and heat,
stirring occasionally just until melted - the chocolate and
butter should be smooth and shiny but not so hot that the butter
Remove the bowl from the heat and set it on the counter to cool.
Working with a stand mixer, preferably fitted with a paddle attachment,
beat the eggs and sugar together on medium high speed for about 2 minutes,
until they are pale and foamy.
Beat in the vanilla extract, then scrape down the bowl.
Reduce the mixer speed to low and add the melted butter
and chocolate, mixing only until incorporated.
With a rubber spatula, scrape down the bowl, then on low speed,
add the dry ingredients.
Mix just until the dry ingredients disappear into the dough, which will be thick,
smooth and shiny.
Scrape down the bowl and mix in the rest of the chocolate chips/chunks, raisins and nuts -
you'll have more crunchies than dough at this point.
Drop the dough by heaping tablespoons onto the baking sheets, leaving about
an inch of space between them.
Bake the cookies one sheet at a time for 10-12 minutes.
The tops of the cookies will look a little dry but the interiors should still be
Remove the cookie sheet, and using a metal spatula, lift the cookies onto a cooling rack to cool to room temperature.
Recipe is adapted from Dorie Greenspan's book
From My Home to Yours..