-Foodmaster Chocolate Chocolate Chip Cookies What you will need: 4 ounces bitter-sweet chocolate; - roughly chopped 4 ounces semi-sweet chocolate; - roughly chopped 4 tablespoon unsalted butter; (1/2-stick) - cut into chunks 1 cup brown sugar; - firmly packed 2 large Eggs 1 teaspoon Pure vanilla extract 2/3 cup unbleached all-purpose flour; (I use the scoop and level method) 1/2 teaspoon Baking Powder 1/2 teaspoon Salt 2 cups milk chocolate chips; (12-oz pkg) - frozen, straight from the freezer Directions: Adjust oven rack to middle position and heat oven to 350 degrees F. Lightly grease or line two large baking sheets with either parchment paper or silicon baking pads (e,g,, Silpad); set aside. In a microwave safe bowl, combine chopped chocolate and butter. Heat in microwave, stirring every 20 seconds, until almost melted. Continue stirring until smooth and completely melted. Do NOT overheat chocolate mixture. Set aside. In a small bowl, whisk together flour, baking powder, and salt; set aside. In a large mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy, about 3 to 4 minutes. Reduce speed to low and slowly add melted chocolate mixture, beating until well combined. Fold in dry ingredients and mix until just combined. Do NOT overmix. Gently fold in chocolate chips. Chill dough in fridge and allow to firm up for at least 15 minutes before baking. Using 1 rounded tablespoon dough per cookie, drop cookies 2-inches apart, in staggered rows of 3-2-3-2-3, on prepared baking sheets. Bake one sheet at a time on middle shelf of preheated 350 degree F oven until the cookies are puffed, centers are slightly soft to the touch and edges are set, about 10 to 13 minutes, rotating baking sheet halfway through baking. Do NOT overbake. Remove from oven and let the cookies sit on the baking sheet for 5 minutes, then use a wide metal spatula to transfer cookies to wire rack to cool completely. If using parchment paper or silicon pad, remove baking sheet from oven and immediately slide cookies on parchment or silicon pad directly onto cooling racks. Store cookies in an airtight container at room temperature for up to 1 week. Cookies freeze well. Makes about 24 cookies..
Posted on: Tue, 02 Dec 2014 14:20:00 +0000