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addictive dark chocolate cookies.

addictive why? because of the hint of coffee. this recipe is a hybrid i've tweaked from the martha stewart cookie book; i used her recipe "dark chocolate cookies with sour cherries" as a basis - took out the cherries entirely, and changed some of the ingredients to be a bit healthier (less fat and sugar by using splenda and "i can't believe it's not butter"). i recently had an aunt over who lives off of dark chocolate, so i thought it would be a nice gift for her to give her a warm batch of these cookies.


image courtesy of martha stewart.

1 3/4  cup all-purpose flour
1 1/4  cups unsweetened dutch-process cocoa powder
3       teaspoons hot chocolate mix (i used godiva dark chocolate)
2       teaspoons baking soda
1/4     teaspoon salt
2 1/2  sticks of "i used i can't believe it's not butter: for baking" room temperature.
1 1/4  cup of white splenda
3/4    cup of brown sugar splenda for baking
2       large brown eggs
1/4    teaspoon vanilla extract
1/4    teaspoon coffee extract
12     ounces of bittersweet chocolate chips (whole or chopped)

preheat oven to 350℉. line two baking sheets with parchment paper (or silicone baking sheet, preferred). in a bowl, sift together the flour, cocoa powder, baking soda, and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars until fluffy. add eggs and vanilla; beat until well combined. add flour mixture, and beat on low speed until just combined. do not over-beat. you can also wrap well in plastic and freeze for up to one month, thaw before baking. form balls of dough, about 1/4 cup (or use the cookie scoop below); place balls on prepared baking sheets about 2-3 inches apart, bake until puffed or cracked, 12 minutes. rotate the sheets half through at 6 minutes, so that they are evenly baked. transfer to wire rack and let cool.
makes about 3 dozen
can be stored in an air tight container for three days

since two years ago i've been using the following items every-time i bake cookies:
a hand dandy cookie scoop, and -

these tools are not necessary, but they sure do make a difference! the scoop speeds up your production, as well as makes all of your cookies perfectly round - the sheet prevents them from burning, and helps them bake to perfection. if you like photographing your cookies, or just having them be "pretty" - use the two items above.


Mariel Torres said...

omg my mouth watered just looking at this