Wednesday, December 3, 2008

Becky Teagarden's Salted Chocolate Cookies

Makes 5 dozen cookies

4 ounces unsweetened chocolate, chopped
1/4 cup unsalted butter
12 ounces (2 cups) semisweet chocolate chips
1/2 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1 tablespoon instant espresso powder
1/4 teaspoon baking powder
2 1/2 teaspoons flaked salt (such as Maldon or Fleur de Sel)
1 1/2 cups light brown sugar
2 large eggs

1 teaspoon vanilla extract Directions: 1. Melt unsweetened chocolate, butter and 1 cup of chocolate chips in a small saucepan over low heat, stirring frequently. Cool.

2. Whisk together flour, cocoa powder, espresso powder, baking powder and salt in a large bowl.

3. In another large bowl, beat sugar, eggs and vanilla with an electric mixer on medium speed until pale and frothy, about two minutes. Whisk in chocolate mixture until blended. Stir in flour mixture at low speed until blended. Stir in remaining chocolate chips. Refrigerate batter, covered, until dough is firm, about two hours.

4. Place a rack in the middle of the oven and preheat to 350 degrees Fahrenheit.

5. Roll dough into 1-inch balls and arrange 2 inches apart on ungreased baking sheets. Bake in batches until puffed and set, about 10 minutes per batch. Cool on baking sheet 10 minutes, then transfer to racks to cool completely.

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