nom nom nom, or: ways to pass the winter in the kitchen

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cookie dough!, originally uploaded by interrobang.

As promised to folks following my flickr, here is how to make some delicious cookies. I think my mom got the recipe from Gourmet but it is not on epicurious, annoyingly. I mailed these to Phil because he linked me to some quality Jens Lekman audio, and then he said that all of the chocolates were in his mouth, dancing. (This is basically the actual quote, verb tenses and pronouns adjusted for context.) I made a lot of batches of them over the holidays to give as gifts, during which period they became colloquially known as “chocolate sex cookies.” And so:

Chocolate Sex Cookies (or, How Phil Dokas Learned to Stop Worrying and Dance with the Chocolates)

4 ounces unsweetened chocolate, chopped
6 TBS butter
2 cups semisweet chips
1/2 cup flour
2 TBS cocoa powder (not dutch processed)
1/4 tsp baking powder
1/2 tsp salt
1 cup sugar
3 large eggs
1 1/2 tsp vanilla

Melt unsweetened chocolate, butter and 1 cup of chips in a quart saucepan over low heat stirring occasionally. Cool.

Whisk together sugar, eggs, vanilla in a large bowl at medium speed until pale and frothy, about 2 minutes. Mix in melted chocolate, then mix in flour and other dry ingredients at low speed until well combined. Stir in remaining cup chips. Refrigerate until firm, about 2 hours.

Put rack in middle of oven and preheat to 350.

With dampened hands, roll heaping teaspoons of dough into 1 inch balls and arrange 2 inches apart on ungreased baking sheets. Bake in batches until puffed and set, 10 – 12 minutes (cookies will still be soft in center).

Cool cookies on baking sheet on rack for 10 minutes, then transfer to racks to cool completely.

Heck yes! It’s going to be 4 degrees this weekend! I may need to learn to bake something slightly less rich than this.

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