Tuesday, September 16, 2008
TWD Chocolate drops
After the first bite I asked myself, continuing to eat the cookie, why I am doing this to myself , I already know that willpower is not one of my assets and my shape is not fit at all ! Maybe I want to improve but I don't know on what side ...
This week the recipe was chosen by Claudia from Fool for Food and I and my neighbours are glad she did, Check the TWD Blogroll for more baking. And here is the recipe (I halved the nuts(pistachios), raisins, and chocolate content but it still was enough !) :
from Dorie Greenspan's book Baking From My Home To Yours
1/3 cup all purpose flour
¼ cup unsweetened cocoa powder
½ tsp. salt
¼ tsp. baking powder
3 tablespoon unsalted butter – cut into three pieces
6 oz. bittersweet chocolate, coarsely chopped
2 large eggs, at room temperature
2/3 cup sugar
1 tsp. pure vanilla extract
6 oz. semisweet chocolate, chopped into chunks or 1 cup chocolate chips
6 oz. milk or white chocolate, chopped or 1 cup chocolate chips
1 ½ coarsely chopped nuts ( I used pecans)
1 cup moist, plump raisins (dark or golden) or finely chopped, moist, plump dried apricots
Center a rack in the oven and preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicon mats.
Sift together flour, cocoa, salt and baking powder.
Set a heatproof bowl over a saucepan of simmering water. Add the butter, bittersweet chocolate and unsweetened chocolate and heat stirring occasionally, just until melted-the chocolate and butter should be smooth and shiny, but not so hot that the butter separates. Remove the bowl from the heat and set on the counter to cool.
Beat eggs and sugar on medium high speed for about two minutes until they are pale and foamy. Add vanilla and scrape down bowl. Reduce mixer to low speed and add melted chocolate, mixing only until incorporated. Add dry ingredients until they disappear into the dough, which will be thick, smooth and shiny.
Scrape down the bowl and mix in the semisweet and white or milk chocolate chunks (or chips), nuts, and raisins. Drop dough by heaping tablespoons leaving about an inch of space between mounds of dough. Bake one sheet at a time for 10-12 minutes. The tops of the cookies will look a little dry, but the interiors should still be soft