Monday, May 23, 2011

Double Dark Chocolate Cookies - Project 52: Week 21


Double Dark Chocolate Cookies

2 cups (11.5 ounces) Guittard 63% Extra Dark Chocolate Chips, divided
½ cup unsalted butter, softened (1 stick), divided
¾ cup sugar
½ teaspoon salt
1 large egg
1 teaspoon vanilla extract
1 cup unsifted all-purpose flour
½ teaspoon baking soda

(To make the cookies gluten-free, use your favorite gluten-free flour and add ½ teaspoon Xanthum Gum.)

Preheat oven to 350. Line baking sheets with parchment.

Heat 1 ½ cups of chips and 2 tablespoons butter in small microwave safe bowl at medium power (50% or level 5) for 1-2 minutes, stirring well after 1 minute initially, then at 30 second intervals until smooth. Set aside.

Cream remaining 6 tablespoons butter, sugar and salt in large mixer bowl until light. Beat in egg and vanilla until smooth. Add melted chocolate, stopping to scrape bowl as needed. Mix in flour and baking soda just until incorporated. Stir in the remaining ½ cup of chips.

Drop rounded teaspoonfuls onto prepared baking sheets. Bake 11-12 minutes or until tops are cracked and crusty. Centers should still be soft and appear slightly underdone. Let stand 5 minutes before removing to cooling racks to cool completely. Store in airtight container.


1 comment:

Life Images by Jill said...

Logged in to catch up tonight and I it great to see you are back into the food photography! I really like what you have done with this photo. The cookie stack with the papers between looks really professional and the lighting is great, and I like how you have the stack but then the single cookie. In all - great work.
I have been having fun with food photography and am posting on Flickr, and my husband bought me "From Pixels to Plate" for Mother's Day and it has just arrived - it's a really great book! Now I just have to get more time!!! (damm day job!)
Have fun and have a great weekend.
cheers, Jill (your Aussie "Friend")