Chris (chrisjournal) wrote,
Chris
chrisjournal

Happy New Year

To all. I didn't get to see VM last night, so desperately waiting for torrents to appear...

I said that I wouldn't have any new recipes to share this year, but I lied. There's this one. I got it from food_porn a week or so ago, and decided to give it a go while I had the mixer out. To *die* for chocolate cookies. Seriously the best chocolate cookies I've ever had. They look like normal "crinkles", but wow, the taste difference. I didn't quite follow the recipe as designed -- namely, I melted the semi-sweet chips right in with the good chocolate. The texture of the cookies is very smooth and rich that way. Walnuts would be *wonderful* in this, but they'd need to be chopped up some rather than left whole.



INGREDIENTS

1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
2 large eggs
2/3 cup sugar
1/2 tablespoon brewed espresso (or double-strength coffee)
1 teaspoon vanilla extract
2 tablespoons unsalted butter
5 ounces extra-bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
3/4 cup mini chocolate chips

DIRECTIONS

Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.

In a small bowl, whisk together the flour, baking powder and salt. Set aside.

In the bowl of an electric mixer, briefly whip the eggs to break them up. Add the sugar, espresso, and vanilla and beat on high speed for 10-15 minutes, until thick.

While the eggs are whipping, place the butter in the top of a double boiler, or in a metal bowl suspended over a pot of simmering (not boiling) water, and scatter the extra bittersweet and unsweetened chocolate on top. Heat until the butter and chocolate melt. Remove the boiler top from the water and stir the butter and chocolate until smooth.

Gently fold the chocolate mixture into the egg mixture until partially combined (there should still be some streaks). Add the flour mixture to the batter and carefully fold it in. Fold in the chocolate chips. If the batter is very runny, let it rest until it thickens slightly, about 5 minutes.

Drop the batter by heaping teaspoonfuls onto the prepared baking sheets and bake until puffed and cracked, 8 to 9 minutes. Cool on a wire rack before removing from the baking sheet.
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