2 2/3 cups (about 16 ounces) bittersweet chocolate, chopped
4 tablespoons unsalted butter, at room temperature
4 eggs
1 1/3 cups granulated sugar
1 teaspoon vanilla extract
½ cup all-purpose flour
½ teaspoon baking powder
1 cup semisweet or bittersweet chocolate chips
Preheat the oven to 350°F. Line two baking sheets with Silpat mats.Melt the chocolate and butter in a heatproof bowl over a saucepan of barely simmering water, stirring occasionally, until completely melted and smooth. In the meantime, stir together the eggs, vanilla and sugar in a medium bowl. Set aside. In a small bowl, sift together the flour and baking powder. Add the melted chocolate to the egg mixture and stir to combine. Slowly add the dry ingredients, folding them into the batter. Once all of the flour is incorporated, stir in the chocolate chips.
I put the batter into the freezer for 10 minutes to firm up a bit, it is pretty thin and I was afraid the cookies would spread out too much, it worked perfectly.
Scoop a heaping tablespoon of dough onto prepared baking sheets. Bake for 10-12 minutes or until they are firm on the outside. Do not overbake! They are pretty fragile when hot so wait to put them on a cooling rack for at least 10-15 minutes. Cool completely and store in an airtight container for up to a week, they won't last that long but we can dream!
A tall glass of cold milk is a very nice accompaniment.
Enjoy!
Source: The wonderful and talented Brown Eyed Baker!
Okay I have to call your bluff on the cold glass of milk part, as if you like them with a cold glass of milk, you don't like milk!! LOL, it must be your In House Taster that likes milk! LOL!! I bet by themselves they are the best!! And are you bringing me some of these today, you better be!
ReplyDeleteOk you got me, I didn't have the Milk, I had a big glass of Diet Coke! I might be bringing you something as a treat!! See you in like 8 hours!
ReplyDeleteTo die for!!!!!!!
ReplyDelete