Tuesday, July 29, 2008
Chewy and Rich Chocolate Cookies
I don't think anything beats a cookie that reminds me of my mom's fudge sauce. This cookie recipe, which I got off the back of a package of Baker's Unsweetened Chocolate, just looked like it might be tasty, and I was very pleasantly surprised.
It's also really easy to make. I'd recommend doing it in a mixer if you have one, because the dough gets very stiff at the end, but it's nothing that a little muscle can't handle either.
If you are in need of a chocolate fix, these cookies are certainly for you!
Makes between 60-70 cookies
4 squares of Baker's unsweetened chocolate
3/4 cup butter
2 cups sugar
1 tsp vanilla
2 1/2 cups flour
Place chocolate and butter into a microwave safe dish. Microwave the chocolate and butter until melted. This will probably take approximately 2 minutes, but depending on the strength of your microwave, might be slightly more or less. It's important not to microwave the chocolate and butter too long; you risk the chance of burning the chocolate. If you are worried about the strength of your microwave, try microwaving just a minute, and then giving the chocolate and butter a stir. When it's almost melted, bring the cooking interval time down to 30 seconds.
Once the chocolate and butter are completely melted, stir until completely blended. Next, mix in the sugar. The mixture will look kind of grainy.
Stir in the eggs and vanilla. I like to lightly beat the eggs before mixing them in so that they blend in well and are not mostly yolk in one place, and white in another.
Finally, stir in the flour. Do this in three or four additions, so that the flour doesn't go everywhere. The dough will feel quite stiff.
If it's not firm and easy to roll, place the dough in the refrigerator for up to an hour.
Preheat the oven to 350 degrees Fahrenheit. Shape the dough into 1 inch balls, and, on to a greased cookie sheet, place approximately 2 inches apart.
Bake for 8 minutes. The cookies should be just set. This will ensure that they stay nice and chewy. Cool the cookies on the sheet for a minute, then remove to a cooling rack.
I ate a couple when they were still warm, and they were soft and chewy and delicious!