Ingredients
8 ounces semisweet chocolate, chopped
4 tablespoons unsalted butter
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
3/4 cup packed light-brown sugar
1 teaspoon pure vanilla extract
1 package (12 ounces) semisweet chocolate chunks, or equal
amount of semisweet chocolate chips
Instructions
1. Preheat the oven to 350 degrees. Heat 8 ounces semisweet
chocolate chips and butter in a microwave-safe bowl in 20-second increments,
stirring between each, until almost melted. Make sure not to over melt the
chocolate, melt it just enough to mix – as I emphasized above in the post.
2. In a separate bowl, whisk together flour, baking powder, and
salt.
3. In a mixing bowl, beat eggs, brown sugar, and vanilla on
high speed really well, until light and fluffy. Reduce speed to low; beat in
melted chocolate (remember, the melted chocolate should not be too runny). Mix
in flour mixture until just combined. Stir in chocolate chunks (or chocolate
chips). If your batter is too runny (due to over melting the chocolate in step
1), let the batter stand for some time to get hard.
4. Spray baking sheets with cooking spray – it’s important: I
found that these cookies really stick to the baking sheet if you skip this
step. Drop tablespoons (or less) of dough onto cold baking sheets 2 inches
apart. Let me emphasize – cold baking sheets (not hot or warm baking sheets
that have been sitting underneath your pre-heated oven). Bake, rotating sheets
halfway through, until cookies are shiny and crackly yet soft in centers, 12 to
15 minutes. Do not overcook the cookies, the texture should still be soft, that
of a brownie, when you take them out of the oven. If you overcook them, they
will be too hard. Do not bake them to a crisp, they are supposed to be soft.
5. Cool on baking sheets 10 minutes; transfer to a wire rack to
cool completely.
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