Chocolate Indulgence
4 cups semi-sweet chocolate chips, divided
1 stick butter, cut into chunks
2 eggs
1 teaspoon vanilla
3/4 cup plus 2 tablespoons sugar
2/3 cup all-purpose flour
2 tablespoons unsweetened Dutch process cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
Lightly grease cookie sheets or line with parchment paper. In microwave-safe bowl, combine 2 cups chocolate chips and butter. Microwave on high for 30 seconds; stir. Repeat as necessary until chips are melted and mixture is smooth. Let cool slightly. In large bowl, combine eggs and vanilla. Beat with mixer on medium until blended and frothy. Add sugar; beat until thick and light. Add chocolate mixture; beat until blended. In medium bowl, combine flour, cocoa, baking powder and salt; add to butter mixture. Beat until blended. Stir in remaining chocolate chips. (Dough will be soft.) Drop dough by rounded tablespoonfuls 1-1/2 inches apart onto prepared cookie sheets. Refrigerate for 30 minutes. Preheat oven to 325 degrees. Bake for 16 to 20 minutes, or until cookies are firm to the touch. Cool on pans for 2 minutes. Remove to wire racks; cool completely.
Makes about 2-1/2 dozen cookies.
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4 cups semi-sweet chocolate chips, divided
1 stick butter, cut into chunks
2 eggs
1 teaspoon vanilla
3/4 cup plus 2 tablespoons sugar
2/3 cup all-purpose flour
2 tablespoons unsweetened Dutch process cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
Lightly grease cookie sheets or line with parchment paper. In microwave-safe bowl, combine 2 cups chocolate chips and butter. Microwave on high for 30 seconds; stir. Repeat as necessary until chips are melted and mixture is smooth. Let cool slightly. In large bowl, combine eggs and vanilla. Beat with mixer on medium until blended and frothy. Add sugar; beat until thick and light. Add chocolate mixture; beat until blended. In medium bowl, combine flour, cocoa, baking powder and salt; add to butter mixture. Beat until blended. Stir in remaining chocolate chips. (Dough will be soft.) Drop dough by rounded tablespoonfuls 1-1/2 inches apart onto prepared cookie sheets. Refrigerate for 30 minutes. Preheat oven to 325 degrees. Bake for 16 to 20 minutes, or until cookies are firm to the touch. Cool on pans for 2 minutes. Remove to wire racks; cool completely.
Makes about 2-1/2 dozen cookies.
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