Edit : Just came back from classes, and the unanimous response for cookie flavours? CHOCOLATE CHIP. Such an oldie but goodie, kids after my own heart. :')
These cookies are fudgey and insanely chocolatey, with a welcomed texture break from nuts!
Adapted from Sarabeth's Bakery : From My Hands to Yours (Makes 12 cookies)
4 tablespoons unsalted butter (60g)
4.5 ounces semisweet chocolate (125g)
3 ounces unsweetened chocolate / cocoa powder (74g)
¼ cup flour
¼ teaspoon baking powder
¼ teaspoon salt
1 teaspoon espresso
2 medium eggs
½ cup sugar
teaspoon vanilla
1 cup white chocolate chips (175g)
1 cup chopped peanuts (175g)
1 1. Preheat oven to 350F (175C). Line baking tray
with parchment paper.
2. Melt butter, add 2 kinds of chocolate, and stir
until smooth. Stir occasionally and let cool until warm, about 5 mins.
3
3. Sift flour, baking powder and salt. Whip the
eggs in a bowl on medium speed, until thick and foamy, about 30 seconds. Increase
speed till high, and add sugar and vanilla. Whip until eggs are pale yellow and very thick, about 3 minutes.
4. Reduce mixer to medium speed, beat in tepid
chocolate. Turn mixer to low, gradually add in flour mixture. Then stir in
chocolate / raisins.
5. Using a 2 inch diameter ice cream scoop, portion
the cookies about 1.5 inches apart. ( I used tablespoons!) Bake 17 – 20 minutes, the edges should set
easily though the centre might seem underdone.
Baker's Notes
- To make the chocolate flavour more intense, I added in 1 teaspoon of espresso powder
- This is a decidedly more adult variation. To make it more kid friendly, add in MnMs / Pretzels / cornflakes.
- It's best baked on the same day it's made - with a shiny crackly top. But I did store the extra batter in the freezer for future treats / guests!
