Shelly's Recipe

CHOCOLATE COOKIES I

Category: Cookies

1/2 cup flour
1/2 tsp baking powder
1/4 tsp salt
2 oz unsalted butter
1 lb bittersweet chocolate or 4 oz unsweetened chocolate and 12 oz semi-sweet chocolate
1 3/4 cup sugar
1 tsp vanilla

Sift dry ingredients and set aside. Melt butter and chocolate, stirring until smooth. Cool to room temperature. Beat eggs and sugar together to ribbon stage. (Egg mixture will double in volume, and turn light in color. When you lift beater, it will leave a ribbon trail.) Add vanilla, then slowly add chocolate mixture. Mix only until incorporated. Sift dry ingredients into bowls; fold together. Mix only until incorporated. Put mixture into an airtight container and refrigerate until stiff. Scoop dough in desired amount onto parchment-lined cookie sheets.

Bake at 325 until tops cracks and cookies just set, about 7-10 minutes, depending on size. Do not over bake. NOTE: Dough can be scooped onto parchment paper and frozen until needed. Remove from freezer and bake as directed.