Tuesday, December 3, 2013

Slave to Chocolate - and a Recipe!

 I'm a sucker for chocolate. Any good chocolate that comes my way, I tend to devour in no time an talk about obsessively to anyone who will listen. After we munched our way through Snackbox, another box arrived at my door, but this one was different; The Missing Ingredient has gourmet items that you cook with. This one is another subscription service, but they aren't snacks-you have to actually cook with them.

Inside was a bag of ... you guessed it... Guittard super chocolate cookie chips.


Not just any chocolate chips, mind you. Melty, smooth, huge chocolate disks. I couldn't just make them in any recipe, either. It needed to be something amazing and new, that these chips would elevate to a higher level. I admit, I was tempted to just rip the bag open and scarf them down immediately.

These brownie batter cookies seemed to be just the thing. I highly recommend this recipe-try making them smallish and cutting down the baking time a little, and tucking into little bags for Christmas. You will be very loved for that, indeed.


1 cup unsalted butter, softened
1 1/4 cups sugar
3/4 cup brown sugar
1 ounce unsweetened baking chocolate, melted
3 eggs, room temperature
2 1/2 cups flour
1/2 cup unsweetened cocoa
1 1/4 tsp baking powder
1 1/4 tsp salt
1 tbsp vanilla
1 1/2 cups semi-sweet chocolate

1. Pre-heat oven to 350 F. Line rimmed baking sheets with parchment paper.

2. Cream the butter until smooth and fluffy. Add the sugars and continue to beat until it forms a grainy paste. Add the vanilla and eggs, beating well after each addition. 

3. In a medium bowl, sift together the flour, cocoa, baking powder, and salt. Add 1/3 at a time to the butter mixture, beating on low after each addition until just combined. Fold in the chocolate chips. 

4. Drop the batter by tablespoonfuls onto the cookie sheets, about 2 inches apart. Bake for 15 minutes until just set when touched.

5. Remove cookies to a rack and allow them to cool. Store the cookies in an airtight container at room temperature for about 3 days, or freeze for up to a month.

There is no way you'll be able to refrain from eating these for a month, but you can try.

Adapted from Food Network

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