Yield: 999 servings
|1½ cup||All purpose flour|
|½ cup||Nestle unsweetened cocoa|
|1 teaspoon||Baking soda|
|8 ounces||Semisweet chocolate, broken into 1/2 oz pieces|
|4 ounces||Unsweetened chocolate, broken into 1/2 oz pieces|
|1½ cup||Tightly packed light brown sugar|
|12 tablespoons||Unsalted butter|
|1 teaspoon||Pure vanilla extract|
Preheat oven to 325 deg. F.
Sift together all dry ingredients on to a wax paper. Set aside Melt semisweet and unsweetened chocolate in double boiler and stir until smooth. Remove from heat and keep at room temperature until needed.
Place brown sugar and butter in bowl of a electric mixer fitted with a paddle. Mix thoroughly. Add eggs on at a time. Put in vanilla-mix for 30 seconds and then add melted chocolate. Beat on low for 30 seconds, add sifted ingredients, and mix thoroughly.
Portion 6 to 8 cookies per baking sheet by dropping 2 level tablespoons of batter per cookie onto each of the 2 baking sheets.
Place the cookies on the top and middle shelves of the preheated oven and bake for 18 to 22 minutes, rotating the sheets from top to bottom about half way through the baking time. Allow cookies to cool for 5 or 6 minutes on baking sheet before removing.
"Death By Chocolate" Kenan Books, Inc 15 West 26th Street New York By Marcel Desaulniers From Rizzoli International Publication, Inc.
Posted by Ken Strei
Submitted By TIFFANY HALL-GRAHAM On 04-18-95