Friday, November 18, 2011

super schokolade cookies

Superschokolade: German for a whole lot of chocolate. Or Swiss, more precisely, as the chocolate in question is a whole lot of Lindt. I used a combination of Lindt weiss (white chocolate), milch extra (milk chocolate) and noir intense (dark chocolate, 70% cacao). The resulting cookies did not disappoint: they are crisp out of the oven, but now a day later have developed a pleasant browney-like chewiness. The multiple levels of chocolate tastes and types makes for one very robust, sweet, cookie. I think I've made a new best friend in the guy who lives downstairs, as I payed back his generosity in sharing his wifi password with me in cookies.

Super Schokolade Cookies
Makes 3 dozen

1 c. flour
1/2 c. cocoa powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. butter
10 oz. high quality chocolate* - 4 oz. coarsely chopped to be melted and 6 oz. chopped into 1/4" pieces, to be stirred into cookie batter
1 1/2 c. sugar
2 eggs
1 tsp. vanilla**
*I used a whole milk chocolate bar (half melted, half chopped), a whole dark chocolate bar (half melted, half chopped), and half of a white chocolate bar (chopped).
**The vanilla extract here is crazy expensive - 12 francs per bottle! - so I substituted vanilla sugar

Heat oven to 325 degrees. Mix flour, cocoa powder, baking soda, and salt in a bowl. Set aside.

Melt 4 oz. chocolate and butter in a heat-proof bowl over simmering water. Stir to combine. Remove from heat. Mix in sugar, eggs, and vanilla. Mix in flour mixture. Mix in remaining chopped chocolate.

Form heaping tablespoons 3" apart on parchment lined cookie sheets. Bake 15 minutes. Allow to cool on pan for 2 minutes, then transfer to wire rack to cool completely.

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