Monday, October 05, 2009

Ultimate Double Chocolate Cookies

These double chocolate cookies are the most decadent cookies you'll ever eat! The one third cup of all-purpose flour is a correct measurement. (I had my doubts the first time I made these cookies.) The dough is very soft and must be chilled before baking cookies. The directions say to form two logs, wrap in plastic wrap, and chill. You could also leave dough in bowl, cover with plastic wrap, and chill. Then dip out tablespoonfuls, form balls, and bake on greased cookie pans.

Ultimate Double Chocolate Cookies
12 ounces Semi-Sweet Chocolate Chips
11 1/2 ounces 60% Cacao Bittersweet Chocolate Chips
6 tablespoons unsalted butter
3 eggs
1 teaspoon Watkins Double Strength Vanilla
1 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1 cup chopped walnuts

In double boiler over hot water, melt bittersweet chocolate chips and butter. In large bowl with electric mixer or whisk, beat eggs and sugar until thick; stir into chocolate mixture. Add vanilla. In small bowl, stir together flour and baking powder; stir into chocolate mixture. Gently mix in semi-sweet chocolate chips and walnuts.

Using a sheet of plastic wrap, form dough into two logs, each 2 inches in diameter and about 12 inches long. As dough will be quite soft, use plastic wrap to hold dough in log shape. Wrap tightly; refrigerate at least 1 hour or until firm. (Dough may be frozen; thaw in refrigerator before proceeding with recipe.) Heat oven to 375°F. Unwrap dough; with sharp knife, cut into 3/4-inch slices. Place slices 1 1/2 inches apart on greased or parchment-lined cookie sheet.

Bake 12 to 15 minutes or until shiny crust forms on top but interior is still soft. Cool on baking sheet; do not remove cookies while warm because they will fall apart. Store in airtight tin up to 1 week. Makes 2 1/2 dozen cookies.

Tips for Melting Chocolate
Here are three methods for melting chocolate. Melt chocolate carefully. Overheating or adding moisture may cause chocolate to thicken.

Double Boiler Method
Break chocolate into small pieces, and place in top pan of double boiler over hot, but not boiling, water. You may also use a glass or metal mixing bowl on top of a saucepan half-full of water. Do not let bottom of bowl touch water.

Allow chocolate to melt, stirring occasionally.

Direct Heat Method
This method may be used if chocolate is to be added to a batter. Do not use for dipping or molding.

Use very low, even heat. Stir constantly to avoid scorching. Remove from heat when small lumps remain, and stir to complete melting.

Microwave Method
Using microwave-safe container, place chocolate in microwave oven at medium power (50 percent) for 1–1 1/2 minutes. Remove and stir.

If chocolate is not melted, return to microwave and repeat heating step, stirring every 15-30 seconds to avoid scorching. When small lumps remain, remove and continue to stir to complete melting.

General Tips
•Baking bars should be stored in a cool place, wrapped airtight.
•Break or cut chocolate into small (1/2-inch) pieces for even melting. Stir gently and frequently while melting.
•When melting chocolate, do not apply too much heat. Chocolate burns easily. It’s best to melt chocolate slowly. See tips for melting chocolate.
•Be certain that your work surface, pans, and tools are absolutely dry before melting chocolate.


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