Chocolate Chocolate Chip Cookies
 Click to enlarge | Ingredients: Metric Units 1 c softened butter
1 1/2 c sugar 2 eggs 2 tsp. vanilla 3 oz unsweetened chocolate, melted 1 1/2 c flour 2 tsp. baking powder 1/2 tsp. salt 3 c quick-cook oats 1 c chocolate chips |
Directions:
An oatmeal cookie that feels decadent.
Yield: about 5 doz. cookies
Preheat oven to 350°F.
In a mixing bowl, cream butter and sugar. Beat in eggs, vanilla, and melted chocolate.
In a medium bowl, sift together dry ingredients: flour, baking powder, and salt. Slowly add sifted mixture to batter. Add oats and chocolate chips.
Bake at 350ºF for 12 - 15 minutes. Do not overbake! Should still be soft to touch when done. (sSince these are chocolate color, if you go by visuals, it's easy to burn them.)
On melting chocolate
Do not double-melt chocolate. Ever. Once you've turned it from solid to liquid once, it destroys the crystal structure. If you get interrupted and the chocolate solidifies on you, you don't get a second bite at the apple. It ends up this crumbly mess.
Yield: about 5 doz. cookies
Preheat oven to 350°F.
In a mixing bowl, cream butter and sugar. Beat in eggs, vanilla, and melted chocolate.
In a medium bowl, sift together dry ingredients: flour, baking powder, and salt. Slowly add sifted mixture to batter. Add oats and chocolate chips.
Bake at 350ºF for 12 - 15 minutes. Do not overbake! Should still be soft to touch when done. (sSince these are chocolate color, if you go by visuals, it's easy to burn them.)
On melting chocolate
Do not double-melt chocolate. Ever. Once you've turned it from solid to liquid once, it destroys the crystal structure. If you get interrupted and the chocolate solidifies on you, you don't get a second bite at the apple. It ends up this crumbly mess.
Submitted by Gretchen Grant
Contributed on: Tuesday May 11th, 2004 and modified on Monday April 21st, 2008
Contributed on: Tuesday May 11th, 2004 and modified on Monday April 21st, 2008