Sunday, December 21, 2014

Chocolate Bliss Cookies...

This Christmas...

Chocolate Bliss Cookies
Makes 22 Cookies

2-2/3 cups (250 g) semisweet chocolate chips, divided 
1 cup all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup unsalted butter, slightly softened
1/2 cup packed brown sugar
2 Tbsp. granulated sugar
1 large cold egg
1 tsp. vanilla extract

Preheat the oven to 325F. Line two baking sheets with parchment paper.

Put 2/3 cup of chocolate chips in a heatproof bowl or the top of a double boiler and place it over a saucepan, and not touching, barely simmering water. Stir in the chocolate chips until melted and smooth. Remove from water; set aside.

Sift the flour, cocoa powder, baking soda and salt into a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the butter and sugars until smoothly blended, about one minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix in the melted chocolate until blended. Add the egg and vanilla, mixing until blended, about one minute. Add the flour mixture, mixing just until it is incorporated. Mix in the remaining 1-1/2 to 2 cups chocolate chips.

Place heaping tablespoons of dough onto the prepared baking sheets, spacing cookies two-inches apart. Bake the cookies one sheet at a time until they crack slightly on the top and a toothpick inserted in the centre of the cookie, not a chocolate chip, comes out with moist crumbs and not wet batter, about 15 minutes. Cool cookies on baking sheets for five minutes before transferring to a wire rack to cool completely. 

Store cookies in an airtight covered container at room temperature for up to four days.

Loads of chocolate chips for the chocolate lover in you!

Here is a round up of my holiday treats: No-Bake White Chocolate Cranberry Pecan Clusters and Fruit and Nut "Fudge", S'Mores Cookie Crisps, Make-Ahead Ice Box Sugar Cookies, Big-Batch Kris Kringle Cookies, and Milk Chocolate Scones.

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