This week's cookie (#6, originally baked in January) are Double Chocolate Chip Cookies from Great Cookies . Use the good chocolate here people, it's totally worth it because you really can taste it - also the better quality chocolate tends to give the finished cookie better colouring.
Chocolate Chocolate Chip Cookies - from Great Cookies
(p. 40)
8 oz bittersweet chocolate, chopped
1 cup unbleached flour
2 tbsp Dutch process cocoa powder
1 tsp baking powder
1/2 tsp salt
1/2 cup butter/Becel
3/4 cup sugar
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1/2 cup lightly packed very fresh brown sugar
2 large eggs
2 tbsp hot water
1 1/2 tsp vanilla extract
12 oz semisweet chocolate chips*
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*The recipe called for bittersweet OR semisweet chunks OR chips. I went with semisweet chips because there was already melted bittersweet in the dough.
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| You're not preheating right away because the dough needs to be chilled. First up then, is melting the bittersweet chocolate. I like to do it in a stainless steel bowl over a pan of simmering water. |
Sift together the flour, cocoa, baking powder and salt. Set this aside for later. |
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| Cream the butter and the sugars. |
Add the eggs, scraping down the bowl a few times, and then the vanilla. |
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| Slowly (and carefully) pour the still warm melted chocolate into the batter, and mix again. |
Add in the flour mixture now, a little at a time until it's all blended. |
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| Fold in the chocolate chunks or chips now and pop this dough in the fridge for an hour or so. |
Preheat the oven to 350, drop the cookies by a little less than a tablespoon fulll for chewy cookies with a little height to them and bake for about 10 minutes per tray. |
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