Monday, January 31, 2011

Chocolate Bliss Cookies

Last night I made Banh Mi sandwiches and they continue to be one of our favorites.

Yesterday my goal was to make cookies to mail to Annie. The problem was due to human error - I halved the recipe, but I added the full amount of chopped chocolate (well, chocolate chips, in my version). This led to them being extra fudgy. That is not a bad thing at all, but it is not mailable. One slightly warm draft on the box and all the cookies would melt.

Melting may not be a terrible thing though, because these cookies... well, they look like poo. If you make them (and you should, because they're easy and good and only dirty one bowl in preparation), remember that they retain the shape you give them when you drop them on the pan. And for the love of god, avoid the walnuts. Two words: Corn Poo. They are quite tasty though!

In sum, I failed at making cookies for Annie but at least was left with some delicious cookies for me to eat this week. I will simply have to try again!

cookie

Baker's One Bowl Chocolate Bliss Cookies
KraftFoods

Serve one of these decadent chocolatey cookies along with a glass of low-fat or fat-free milk as a special after-school treat.

2 packages BAKER'S Semi-Sweet Chocolate -- (8 squares each) divided
3/4 cup firmly packed brown sugar
1/4 cup butter -- (1/2 stick) softened
2 Eggs
1 teaspoon Vanilla
1/2 cup Flour
1/4 teaspoon CALUMET Baking Powder
2 cups chopped PLANTERS Walnuts

1. PREHEAT oven to 350°F. Coarsely chop 8 of the chocolate squares; set aside. Microwave remaining 8 chocolate squares in large microwaveable bowl on HIGH 2 min., stirring after 1 min. Stir until chocolate is completely melted. Add sugar, butter, eggs and vanilla; stir until well blended. Add flour and baking powder; mix well. Stir in chopped chocolate and walnuts. (Note: If omitting nuts, increase flour to 3/4 cup to prevent excessive spreading of cookies as they bake.)

2. DROP rounded tablespoonfuls of dough, 2 inches apart, onto baking sheets.

3. BAKE 12 to 13 min. or until cookies are puffed and shiny. Cool 1 min.; remove from baking sheets to wire racks. Cool completely.

Yield: 2 dozen

Alternate Cookie Sizes
Bite-Size Cookies: Drop heaping teaspoonfuls of dough, 1-1/2 inches apart, onto baking sheets. Bake at 350°F for 6 to 7 min. or until cookies are puffed and shiny. Makes 5-1/2 doz. bite-size cookies or 33 servings, two cookies each.

Larger Cookies: Drop dough by scant 1/4 cupfuls, 3 inches apart, onto baking sheets. Bake at 350°F for 13 to 14 min. or until cookies are puffed and shiny. Makes 18 large cookies or 18 servings, one cookie each.

Bar Cookies: Spread into greased foil-lined 13x9-inch baking pan. Bake at 350°F for 22 to 24 min. or until puffed and shiny. Cool completely in pan on wire rack. Cut into 24 bars. Makes 24 servings, one bar each.

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