[recipe] Chocolate Rads
Chocolate Rads
Adapted from Bon Appétit a while back
Molly / Orangette
http://orangette.blogspot.com/2006/11/to-my-hearts-content.html
11/18/2006
These cookies are all about the chocolate, so don’t skimp. You want these to be, uh, rad, you know. It may be a tad expensive, but buy the good stuff.
1 pound bittersweet chocolate, chopped
1 ¾ cups granulated sugar
4 large eggs
4 Tbs unsalted butter, melted and cooled slightly
1 Tbs pure vanilla extract
1 tsp instant espresso, such as Medaglia D’Oro
½ cup cake flour
1 tsp baking powder
¼ tsp salt
2 cups good-quality semisweet chocolate chips, such as Ghirardelli
In the top of a double boiler or metal bowl set over gently simmering water, melt the bittersweet chocolate, stirring until smooth. Remove from heat, and set aside.
In a large bowl, combine the sugar and eggs, and beat with an electric mixer until thick and pale yellow, about 3-5 minutes. Add the melted chocolate, melted butter, vanilla extract, and espresso powder, and beat to mix thoroughly.
Sift the flour, baking powder, and salt into small bowl. Add the dry ingredients to the chocolate mixture, and stir with a rubber spatula to just combine. [The batter will be fairly gluey and thick.] Stir in chocolate chips. Place the bowl in the refrigerator, and chill until the batter is firm but not too hard, about 30 minutes.
Preheat the oven to 350 degrees Fahrenheit. Line two large cookie sheets with parchment paper. Drop the batter with a spring-loaded ice cream scoop - mine has a capacity of 2 tablespoons per scoop - onto the prepared sheets, leaving about 2 inches of space around each blob of dough. With moist fingertips, press down on each blob to flatten it slightly. Bake the cookies until tops look dry and crackled, about 11-13 minutes. Do not overbake. Transfer the cookies on the parchment paper to a wire rack, and allow to cool completely. Repeat with remaining dough. Remove finished cookies from the parchment paper, and store them in airtight container.
Note: These cookies freeze beautifully, and they can be frozen for up to a month. Allow them to come to room temperature before serving or eating.
Yield: About 35-40 cookies
Adapted from Bon Appétit a while back
Molly / Orangette
http://orangette.blogspot.com/2006/11/to-my-hearts-content.html
11/18/2006
These cookies are all about the chocolate, so don’t skimp. You want these to be, uh, rad, you know. It may be a tad expensive, but buy the good stuff.
1 pound bittersweet chocolate, chopped
1 ¾ cups granulated sugar
4 large eggs
4 Tbs unsalted butter, melted and cooled slightly
1 Tbs pure vanilla extract
1 tsp instant espresso, such as Medaglia D’Oro
½ cup cake flour
1 tsp baking powder
¼ tsp salt
2 cups good-quality semisweet chocolate chips, such as Ghirardelli
In the top of a double boiler or metal bowl set over gently simmering water, melt the bittersweet chocolate, stirring until smooth. Remove from heat, and set aside.
In a large bowl, combine the sugar and eggs, and beat with an electric mixer until thick and pale yellow, about 3-5 minutes. Add the melted chocolate, melted butter, vanilla extract, and espresso powder, and beat to mix thoroughly.
Sift the flour, baking powder, and salt into small bowl. Add the dry ingredients to the chocolate mixture, and stir with a rubber spatula to just combine. [The batter will be fairly gluey and thick.] Stir in chocolate chips. Place the bowl in the refrigerator, and chill until the batter is firm but not too hard, about 30 minutes.
Preheat the oven to 350 degrees Fahrenheit. Line two large cookie sheets with parchment paper. Drop the batter with a spring-loaded ice cream scoop - mine has a capacity of 2 tablespoons per scoop - onto the prepared sheets, leaving about 2 inches of space around each blob of dough. With moist fingertips, press down on each blob to flatten it slightly. Bake the cookies until tops look dry and crackled, about 11-13 minutes. Do not overbake. Transfer the cookies on the parchment paper to a wire rack, and allow to cool completely. Repeat with remaining dough. Remove finished cookies from the parchment paper, and store them in airtight container.
Note: These cookies freeze beautifully, and they can be frozen for up to a month. Allow them to come to room temperature before serving or eating.
Yield: About 35-40 cookies