2 cups all-purpose flour
1/2 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
12-oz milk chocolate
3/4 cup unsalted butter
3/4 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsps vanilla extract
Heat oven to 375 degrees.
Whisk together the flour, cocoa, baking soda, and salt in a medium bowl.
Coarsely chop half of the chocolate and finely chop the other half.
Microwave the coarsely chopped chocolate with the butter for 1 minute, stirring after 30 seconds. Microwave another 15 seconds if necessary to melt all the chocolate, stir until smooth.
Transfer the melted chocolate to mixer bowl; add sugar, eggs, and vanilla; beat until well combined. Reduce speed to low and gradually beat in the flour mixture. Stir in the finely chopped chocolate.
Drop by heaping tablespoonfuls of dough, about 2-inches apart, onto ungreased baking sheets.
Bake at 375 degrees 9 to 11 minutes or until set. Allow to cool on the baking sheets on wire racks for 2 minutes before transferring to the wire racks to cool completely.
Note: This is a quite old Family Circle magazine recipe.
1 tsp baking soda
1/2 tsp salt
12-oz milk chocolate
3/4 cup unsalted butter
3/4 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsps vanilla extract
Heat oven to 375 degrees.
Whisk together the flour, cocoa, baking soda, and salt in a medium bowl.
Coarsely chop half of the chocolate and finely chop the other half.
Microwave the coarsely chopped chocolate with the butter for 1 minute, stirring after 30 seconds. Microwave another 15 seconds if necessary to melt all the chocolate, stir until smooth.
Transfer the melted chocolate to mixer bowl; add sugar, eggs, and vanilla; beat until well combined. Reduce speed to low and gradually beat in the flour mixture. Stir in the finely chopped chocolate.
Drop by heaping tablespoonfuls of dough, about 2-inches apart, onto ungreased baking sheets.
Bake at 375 degrees 9 to 11 minutes or until set. Allow to cool on the baking sheets on wire racks for 2 minutes before transferring to the wire racks to cool completely.
Note: This is a quite old Family Circle magazine recipe.
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