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911 Emergency Chocolate Cookies




Source of Recipe


Diane Mott Davidson


Recipe Introduction


These are delicious with or without the frosting.


List of Ingredients




6 ounces semisweet chocolate chips
6 ounces bittersweet chocolate -- chopped
8 Tablespoons soft butter -- divided
1 1/2 cups flour
1/3 cup Dutch-process cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup dark brown sugar
3/4 cup granulated sugar
3 eggs
1 1/2 teaspoons vanilla

Recipe



Makes 48 cookies.

In the top of a double boiler, melt the," chips, chopped chocolate, and 4 tablespoons 1/2 stick) 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 tablespoons of 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 350°F. 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 to 11 minutes, just until the cookies have puffed and flattened. Do not overbake; the cookies will firm up upon cooling. Allow the cookies to cool 2 minutes on the cookie sheet, then transfer them to racks and allow to cool completely.