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Correo Electrónico
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Ingredientes
- 1/2 c. Unsweetened cocoa
- 1 1/2 c. All-purpose flour
- 1 tsp Baking soda
- 1 tsp Salt
- 8 ounce Semisweet baking chocolate, broken
- 4 ounce Unsweetened baking chocolate, broken
- 1 1/2 c. Firmly packed light brown sugar
- 3/4 c. Unsalted butter
- 3 x Large eggs
- 1 tsp Vanilla
- 18 ounce Semisweet chocolate chips
- 1 c. Whipping cream
- 2 Tbsp. Unsalted butter
- 2 Tbsp. Granulated sugar
- 12 ounce Semisweet baking chocolate, broken
Direcciones
- To prepare Cookies: Preheat oven to 325 degrees.
- Sift together cocoa, flour, baking soda and salt onto a sheet of wax paper.
- Set aside.
- Heat 1 inch of water in the bottom of a double boiler over medium heat.
- Place semisweet and unsweetened baking chocolate in top half of the double boiler. Tightly cover the top pan with plastic wrap and heat 12 to 15 min. Remove from heat and stir chocolate till smooth. Keep at room temperature.
- Place brown sugar and butter in the bowl of electric mixer and beat on medium speed 1 minute. Scrape down bowl and beat on high speed additional 30 seconds. Scrape down bowl. Add in Large eggs, 1 at a time, while beating on medium, stopping to scrape down bowl after incorporating each addition.
- Add in vanilla and beat on medium 30 seconds. Add in melted baking chocolate and beat on low 10 seconds more. Scrape down bowl and beat additional 30 seconds. Add in flour mix and beat on low till thoroughly combined, 20 to 30 seconds. Remove bowl from mixer, add in chocolate chips and mix thoroughly with rubber spatula.
- Using 2 baking sheets, portion 6 to 8 cookies per baking sheet by dropping 2 level Tbsp. batter per cookie onto each sheet. Place pans on top and middle shelves of oven. Bake 18 to 22 min, rotating sheets from top to bottom about halfway through baking time. Cold cookies on pans 5 to 6 min.
- Transfer cookies to wire rack. Repeat procedure till all cookies have been baked. Cold cookies thoroughly before storing in sealed plastic container.
- To prepare Chocolate Ganache: Heat cream, butter and sugar in medium saucepan over medium-high heat. When warm, stir to dissolve sugar. Bring mix to boil.
- Place chocolate in stainless steel bowl and pour boiling cream over chocolate. Let stand 5 min. Stir till smooth. Cold to room temperature. (Ganache can be made 3 to 4 days ahead and refrigerated.
- Reheat, stirring. Bring to room temperature before using.)
- Put ganache in a serving bowl, so guests can dip their cookies in before eating.
- Makes about 2 1/2 c..
- Makes 3 to 3 1/2 dozen cookies.
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