I just had these Sunday night at a friend's house and they are like no cookie I have ever tasted.
(And I have tasted hundreds of different kinds of cookie. For real. Yes, I've had double-chocolate cookies before. The glory is in this cookie's flavour and texture.)
I begged my friends for the recipe and they were kind enough to send it before we'd even returned home. Voila!
Chocolate Chocolate Chip Cookies- Burger style
1/2 cup butter
4 1-oz squares unsweetened baker's chocolate, chopped
3 cups (18 oz) semisweet chocolate chips, divided
1 1/2 cups flour
1/2 tsp baking powder
1/2 tsp salt
4 large eggs
1 1/2 cups sugar
2 tsp vanilla
Combine butter, unsweetened chocolate, and half the chocolate chips in a large heavy saucepan.
Cook over low heat, stirring constantly, until butter and chocolate melt; let cool.
Combine flour, baking soda, and salt in a small bowl; set aside.
Beat eggs, sugar and vanilla in a medium mixing bowl at medium speed with an electric mixer.
Gradually add flour mixture to egg mixture, beating well.
Add melted chocolate mixture; beat well.
Stir in remaining half of chocolate chips.
Drop dough by 2 Tbsp an inch apart on greased cookie sheets; bake at 350 for 8-10 minutes.
Cool slightly on cookie sheets; remove to wire racks to finish cooling.
Yields less than 4 dozen, depending on size.
IMPORTANT NOTES TO ACHIEVE EDIBLE PERFECTION; READ BEFORE MAKING:
1. Let the chocolate/butter combo cool fairly far or the dough will be soupy; too far, and it will stick in the saucepan.
2. The dough is supposed to be very sticky.
3. For best results, drop the dough onto the cookie sheet and shape it into a rounded heap with two spoons, then use the back of a spoon to flatten it.
4. These cookies do not spread at all while baking and can safely be put close together on the sheet.
Bon Appetit!
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