As soon as your Christmas food coma passes, make these! You will not be disappointed. Self restraint is required since the batter is just as good as the final product. (This e-card sums up my thoughts on eating cookie dough fairly well). Note to the baker, read the whole recipe before starting. I had my oven preheated and ready to go when I realized that the batter needed to sit for two hours. My afternoon project turned into a late night in the kitchen.
4 oz unsweetened chocolate, chopped
3/4 stick (6 tablespoons) unsalted butter, cut into small pieces
2 cups semisweet chocolate chips, divided
1/2 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
3 large eggs
1 1/2 teaspoons vanilla
- Melt unsweetened chocolate, butter, and 1 cup chocolate chips in a 1-quart heavy saucepan over low heat, stirring occasionally. Cool.
- Stir together flour, cocoa, baking powder, and salt.
- Beat together sugar, eggs, and vanilla with an electric mixer until pale and frothy, about two minutes. Mix in melted chocolate mixture and then flour mixture at low speed until combined well. Stir in remaining cup of chocolate chips.
- Chill covered, until firm, about 2 hours.
- Preheat oven to 350 degrees.
- Roll heaping teaspoons of dough into 1-inch balls with dampened hands and arrange 2 inches apart on ungreased baking sheets. Bake in batches in middle of oven until puffed and set, about 10 minutes (cookies will be soft in the center). Transfer to racks to cool.