![]() Place the cookies, still on the parchment, on a rack and cool completely before serving. Bake until the edges of the cookies are just set and the center is still soft, 10 to 12 minutes, rotating the pan halfway through. Place the balls on a greased, parchment-lined sheet pan, leaving 2 to 3 inches between each. Grease your hands (to prevent the dough from sticking) and shape the portions into balls. Cover the batter with plastic wrap and refrigerate for at least 1 hour to chill thoroughly. Stir in the sifted dry ingredients and mix just until combined, then stir in the bittersweet chocolate. ![]() Add the melted chocolate to the egg mixture and mix just until combined. Sift together the flour, cocoa powder, baking powder and salt into a medium bowl. Mix just until incorporated and set aside. In the bowl of a mixer with a paddle attachment, or in a large bowl using a fork, combine the eggs, vanilla and sugar. ![]() In a bowl set over a pot of simmering water, melt the unsweetened chocolate and butter. 1/4 pound (4 ounces) unsweetened chocolate 4 tablespoons ( 1/2 stick) butter 3 eggs 2 teaspoons vanilla extract 1 cup sugar 1/2 cup flour 2 tablespoons cocoa powder 1/2 teaspoon baking powder 1/2 teaspoon salt 1 pound bittersweet chocolate (chunks or chips) 1. Milk’s ooey-gooey double-chocolate cookies Total time: 40 minutes, plus 1 hour chilling time for the batter Servings: 1 1/2 dozen Note: Adapted from Bret Thompson of Milk in Los Angeles.
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