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Category: Cookies
Prep Time: Cook Time: Total Time:
1/2 cup unsalted butter
4 oz unsweetened chocolate, chopped
4 oz semisweet chocolate, chopped
1 cup packed light brown sugar
1 1/2 cups sugar
1 tsp pure vanilla extract
4 large eggs
2 tbsp buttermilk
1 cup flour
1/2 cup cocoa powder
1 tsp ground cinnamon
1/2 tsp salt
11 oz (1 bag) semisweet chocolate chunks
Position racks in the lower and upper third of the oven and preheat oven 325. Line 3 baking sheets with parchment or silicone mats. (If you Do not have 3 pans, simply cool the pan between batches.)
Put the butter and the unsweetened and semisweet chocolates in a medium microwave-safe bowl. Heat at 75 percent power in the microwave until soft, about 2 minutes. Stir and heat again until melted, up to 2 minutes more. (Alternatively, put the chocolates and butter in a heatproof bowl.
Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.) Stir the light brown and sugars and vanilla into the chocolate mixture with a wooden spoon. Add the eggs and buttermilk and beat vigorously until thick and glossy.
In another bowl, whisk the flour, cocoa, cinnamon and salt together. Add the dry ingredients to the wet and stir until just mixed. Stir in chocolate chunks. Drop the batter in heaping tbsp onto baking sheets—a small ice cream scoop is ideal for this. Space the cookies about 2 incheses apart. Bake until the cookies set but are soft and fudgy on the inside, 12 to 15 minutes. Cool cookies on the baking sheet for 5 minutes, then transfer to a rack to cool completely. Serve. Store cookies in a tightly sealed container at room temperature for up to a week.
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SUPER GOOEY CHOCOLATE DROPS
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Category: Cookies
Prep Time: Cook Time: Total Time:
1/2 cup unsalted butter
4 oz unsweetened chocolate, chopped
4 oz semisweet chocolate, chopped
1 cup packed light brown sugar
1 1/2 cups sugar
1 tsp pure vanilla extract
4 large eggs
2 tbsp buttermilk
1 cup flour
1/2 cup cocoa powder
1 tsp ground cinnamon
1/2 tsp salt
11 oz (1 bag) semisweet chocolate chunks
Position racks in the lower and upper third of the oven and preheat oven 325. Line 3 baking sheets with parchment or silicone mats. (If you Do not have 3 pans, simply cool the pan between batches.)
Put the butter and the unsweetened and semisweet chocolates in a medium microwave-safe bowl. Heat at 75 percent power in the microwave until soft, about 2 minutes. Stir and heat again until melted, up to 2 minutes more. (Alternatively, put the chocolates and butter in a heatproof bowl.
Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.) Stir the light brown and sugars and vanilla into the chocolate mixture with a wooden spoon. Add the eggs and buttermilk and beat vigorously until thick and glossy.
In another bowl, whisk the flour, cocoa, cinnamon and salt together. Add the dry ingredients to the wet and stir until just mixed. Stir in chocolate chunks. Drop the batter in heaping tbsp onto baking sheets—a small ice cream scoop is ideal for this. Space the cookies about 2 incheses apart. Bake until the cookies set but are soft and fudgy on the inside, 12 to 15 minutes. Cool cookies on the baking sheet for 5 minutes, then transfer to a rack to cool completely. Serve. Store cookies in a tightly sealed container at room temperature for up to a week.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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