Wednesday, May 12, 2010
I just couldn’t resist! What better dessert for this past Mother’s Day than something chocolate. Of course Bob agreed because he could take some in his lunch everyday.
To make it special, I just served some cookies with vanilla bean ice cream and made a luscious chocolate sauce to drizzle over the top. Enjoy.
Death by Chocolate Cookies
2 packages (16 ounces) semi sweet baking chocolate
¾ cup firmly packed brown sugar
¼ cup (half a stick) butter, softened
1 teaspoon vanilla
½ cup flour
¼ teaspoon baking powder
Pinch of salt
2 cups chopped nuts (walnuts or pecans)
Preheat oven to 350 degrees.
Chop 1 package (8 ounces) of the chocolate, set aside. Melt remaining 8 ounces of chocolate. Stir-in brown sugar, softened butter, 2 eggs and vanilla.
Mix together flour, baking powder and salt. Add to chocolate mixture. Fold in chopped chocolate and nuts.
Using a cookie scoop, drop cookie dough scoops onto parchment paper lined cookie sheets, leaving about 2 inches in between each cookie.
Bake for 12 minutes until cookies are puffed and feel set to the touch.
Cool on wire rack for one minute then transfer cookies to rack to cool completely. Makes about 2 ½ to 3 dozen cookies.
1 cup half and half
1 stick cinnamon
½ disk Mexican Chocolate, chopped
Combine half and half and cinnamon stick in medium sauce pan and heat to scalding. Lower heat and add chocolate. Whisk until chocolate melts and remove from heat. Remove cinnamon stick before using.