Monday, February 21, 2011

Ultimate Double Chocolate Cookies

I was planning to make some sort of Valentine’s Day treat but when I realized that I didn’t have any heart-shaped cookie cutters I was stumped as to what I should make. I came across this chocolate cookie recipe and figured if I rolled them in red sprinkles that could qualify them as a V-Day dessert. To mix it up I left some plain and others I rolled in a mint-sugar mix. The mint-sugar cookies got the most enthusiastic thumbs up as the mint paired really well with the strong chocolate flavor.

I did have a problem with some of the cookies in that the middles never set so they fell apart when I tried to move them off the cookie sheet. There’s nothing sadder than cookies that never got to realize their full potential… I’m thinking that I just made those cookies too big which is why they didn’t quite cook through. So if you keep them on the smaller side than you’ll probably have better luck than I did.

Ultimate Double Chocolate Cookies (from Allrecipes)

Servings: 42

1 pound semisweet chocolate chips

2 cups all-purpose flour

1/2 cup Dutch process cocoa powder

2 teaspoons baking powder

1 teaspoon salt

10 tablespoons unsalted butter

1 1/2 cups packed brown sugar

1/2 cup white sugar

4 eggs

2 teaspoons instant coffee granules

2 teaspoons vanilla extract

Melt chocolate over a double boiler or in the microwave, stirring occasionally until smooth. Sift together flour, cocoa, baking powder, and salt; set aside.

In a medium bowl, cream butter with white sugar and brown sugar until smooth. Beat in eggs one at a time, then stir in coffee crystals and vanilla until well blended. Stir in melted chocolate. Using a wooden spoon, stir in the dry ingredients just until everything comes together. Cover, and let stand in fridge for at least 35 minutes so the chocolate can set up.

Preheat the oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper or Silpat. Roll dough into walnut sized balls, or drop by rounded tablespoonfuls onto the prepared cookie sheets, leaving 2 inches between cookies. You can roll the cookies in sprinkles or sugar if you'd like.

Bake for 8 to 10 minutes in the preheated oven. Cookies will be set, but the centers will still be very soft because of the chocolate. Allow cookies to cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely.