What you need for the cookies:
1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 ounces coarsely chopped good-quality semi-sweet chocolate,
6 ounces Andes chips
1 stick (8 tablespoons) unsalted butter
1 1/2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
To make the cookies:
1. Preheat oven to 325 degrees. Whisk together your flour, cocoa
powder, baking soda, and salt in a medium bowl; set aside.
2. Melt coarsely chopped chocolate with the butter in a microwaveable
bowl on low; stir about every 30 seconds until melted.
3. Transfer chocolate mixture to a bowl. Add sugar, eggs, and vanilla;
mix on medium speed until combined.
4. Reduce speed to low; gradually mix in flour mixture. Fold in Andes
chips with a spatula.
5. Refrigerate dough for about a half hour or until firm. (I once again left mine
overnight and then took it out about an hour before I was ready to use it. The
batter is really gooey right away so it really should be chilled for at least a
little bit.)
6. Form batter into balls and place 2 inches apart on parchment-lined baking sheets.
ENJOY!!
ps. For those of you who love our cat as much as us...
Hello, Merry Christmas, those cookies sound amazing, but I'll have to wait till later to try, Teddy is adorable! love you, mommy
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