Saturday, July 12, 2008

Outrageous chocolate cookies

This was my second effort after the first failure last month. What happened last time? It was a shame that I altered ingredients, as I was short of "real" chocolate and replaced with cocoa powder then added some butter intuitively. Result? weird pieces of hard cooked/bland biscuit. Lesson learned? YES. Don't be frugal on ingredients or alter the recipes unless you are experimenting a new one.

Okay then I promised I would decipline to what said in the recipe, and yes with all my respect (and from the failure last time) I measured up as accurate as I could. Sometimes you just trust your eyes and ears thinking that you've been baking for awhile and that measuring seems to be less necessary. Believe me, baking is art and science , the latter of which implies that you must follow instructions as much as possible.

I put loads of chocolate in. I love this recipe. It's easy, no fuss. While baking, my kitchen smelled like the house of chocolate. I love the look of cookies, cracky and crisp. They actually are very soft. The chocolate chucks are half melted inside, make you crave for a cup of coffee.

The orignal recipe is from Martha Stewart's website

Makes 2 dozen

8 ounces semisweet chocolate, roughly chopped
4 tablespoons unsalted butter
2/3 cup all-purpose flour, spooned and leveled
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup packed light-brown sugar
1 teaspoon vanilla extract
1 package (12 ounces) semisweet chocolate chunks


Preheat oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring in between, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.
In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.
Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.

I love the photo from this site. They close up the inner texture.


gretchen said...

I am writing in regards to the glorious sponge cake you made off of all recipes .... the photo of your cake looks very good .... what kind of glaze did you use? Their is none listed on the recipe. please help!

Nuntiya said...

Hi Gretchen,

The Glorious sponge cake's glaze is made of a special kind of flour I bought back in my home town. Let me find out if there is any replacement you can use. You can see the post again in one or two days.

thanks !