Triple Threat Chocolate Cookies (Kopie)
adapted from Nigella Express by Nigella Lawson
makes 12 large cookies
125g dark chocolate, chopped
150g plain flour
30g cocoa
1 tsp. baking soda
1/2 tsp. salt
125g unsalted butter, softened
65g dark brown sugar
50g castor or white sugar
1 tsp. vanilla extract
1 large egg
300g dark chocolate chips or chopped dark chocolate
1. Preheat the oven to 170°C/335°F. Prepare two baking sheets by lining with parchment paper.
2. In a small saucepan over low heat (or in the microwave, on in a double boiler), melt the chocolate until smooth. Set aside to cool slightly. Sift together the flour, cocoa, baking soda and salt into a small bowl. Set aside.
3. In a large bowl, cream together the butter and two sugars with a hand mixer (or use a stand mixer). When light and fluffy, add the melted chocolate, and beat until just combined. Add the vanilla and the egg and beat until smooth. Mix in the dry ingredients in two additions, then finally fold in the chocolate chips.
4. Using an ice cream scoop or large spoon, spoon large dollops of dough (about 1/4 cup each) onto the lined baking sheets. Be sure to leave about 3″ between each cookie, as they will spread. Don’t flatten the cookies.
5. Bake for 9-11 minutes until cookies have just darkened at the edges and feel slightly soft on top. Let cool completely before eating.
http://www.kitchenist.com/cooking/sweet/for-a-journey-triple-threat-chocolate-cookies/2261#more-2261
makes 12 large cookies
125g dark chocolate, chopped
150g plain flour
30g cocoa
1 tsp. baking soda
1/2 tsp. salt
125g unsalted butter, softened
65g dark brown sugar
50g castor or white sugar
1 tsp. vanilla extract
1 large egg
300g dark chocolate chips or chopped dark chocolate
1. Preheat the oven to 170°C/335°F. Prepare two baking sheets by lining with parchment paper.
2. In a small saucepan over low heat (or in the microwave, on in a double boiler), melt the chocolate until smooth. Set aside to cool slightly. Sift together the flour, cocoa, baking soda and salt into a small bowl. Set aside.
3. In a large bowl, cream together the butter and two sugars with a hand mixer (or use a stand mixer). When light and fluffy, add the melted chocolate, and beat until just combined. Add the vanilla and the egg and beat until smooth. Mix in the dry ingredients in two additions, then finally fold in the chocolate chips.
4. Using an ice cream scoop or large spoon, spoon large dollops of dough (about 1/4 cup each) onto the lined baking sheets. Be sure to leave about 3″ between each cookie, as they will spread. Don’t flatten the cookies.
5. Bake for 9-11 minutes until cookies have just darkened at the edges and feel slightly soft on top. Let cool completely before eating.
http://www.kitchenist.com/cooking/sweet/for-a-journey-triple-threat-chocolate-cookies/2261#more-2261
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