911 Chocolate Emergency Cookies
Source of Recipe
Diane Mott Davidson
List of Ingredients
6 ounces semisweet chocolate chips
6 ounces bittersweet chocolate, broken lg. pieces
1/2 cup unsalted butter, soften, divided
1 1/2 cups flour
1/3 cup unsweetened dutch style cocoa
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup dark brown sugar, firmly packed
3/4 cup sugar
3 large eggs
1 1/2 teaspoons vanilla
VANILLA FROSTING:
4 tablespoons unsalted butter, softened
1/3 cup whipping cream
3/4 teaspoon vanilla
2 3/4 cups powdered sugar (more if needed)Recipe
In top of double boiler, melt the chips, chopped chocolate and 4 tbl. of the butter. When melted, set aside to cool briefly. Sift together the flour , cocoa, baking powder and salt; set aside. In a large mixing bowl, beat the remaining 4 tbl. butter with the sugars. When the mixture is the consistency of wet sand, add the eggs and vanilla. Mix in the slightly cooled chocolate mixture, beating only until combined. Stir in the flour mixture, mixing only until completely combined and no traces of flour appear. Cover the bowl with plastic wrap and refrigerate for 25 minutes, until the mixture can be easily spooned up with an ice cream scoop.
Preheat the oven to 350ºF. Butter two cookie sheets. Using a 4 teaspoon ice cream scoop, measure out a dozen cookies per sheet. Bake one sheet at a time for about 9-11 minutes, just until the cookies have puffed and flattened. Do NOT overbake; the cookies will firm up upon coolling. Allow the cookies to cool 2 minutes on the cookie sheet, then transfer them to racks and allow to cool completely. Frost with vanilla icing. Makes 4 dozen.
For icing, beat the butter until very creamy. Gradually add the cream, vanilla and powdered sugar and beat well. If needed, add more powdered sugar to the icing. It should be fairly stiff, not soupy. Spread a thick layer of icing on each cookie.
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