I've been making these during the holidays for the last few years - everyone always loves them! They're rich without being too heavy. I extracted the cookie from a Food and Wine recipe for Triple chocolate peanut butter sandwich cookies... I tried them with the filling a few times, and it never comes out quite right. The cookies on their own are just stunning, so they stand on their own.
Makes about 3.5 dozen cookies.
1c. unbleached all-purpose flour
1/2 c. unsweetened cocoa powder, preferably dutch process
1/2 tsp. baking soda
1/4 tsp. salt
4 oz. unsweetened chocolate, coarsely chopped (i usually use sharffenberger)
1 stick (4 oz.) unsalted butter, cut into tablespoons
1.5c. granulated sugar
1 tsp. pure vanilla extract
2 large eggs, lightly beaten
4 oz milk chocolate, chopped into 1/4 inch chunks (i have often used callebaut chips for this purpose)
1. Preheat the oven to 325F. Line several baking sheets with parchment paper. In a medium bowl, whisk the flour with the cocoa powder, baking soda, and salt.
2. In a medium saucepan, melt the unsweetened chocolate with the butter over low heat. Scrape the melted chocolate into a medium bowl and let cool. Stir in the granulated sugar and vanilla until blended, then mix in the eggs. Stir in the dry ingredients until a soft dough forms, then fold in the milk chocolate.
3. Roll slightly rounded teaspoon of the dough into 3/4 inch balls. Arrange the balls 2 inches apart on th eprepared baking sheets and flatten them slightly. Bake the cookies for about 13 minutes, or until firm outside but still soft in the center; rotate the baking sheets halfway through. Slide the cookies onto wire racks to cool.
Notes from meriko: i cook mine around 9-10 minutes, and i use silpats or non-stick cookie sheets to good effect to replace the parchment paper. I often use semi-sweet chocolate instead of milk for the chips, and noone complains. And yep, the dough will be pretty sticky - just make sure you roll it in your palms, and wash your hands before you do your intra-tray-bake tasks.Posted by shock on December 15, 2002 | TrackBack