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Thursday, May 14, 2009

Midnights at Midnight

When the dough looks this good, you know you're in for a treat!

Tonight I made "Midnights" again from my Cookie Companion.
It's not that I don't have other recipe books, but I've made most of those :).  Anyway, the description for this recipe is, "...for those of you for whom the chocolate, only the chocolate, and nothing but the chocolate will do."


The results:  Slightly crumbly (although I think they may turn chewy as they sit over night) and intensely chocolate.  I made them rather small, and, as someone who could eat an entire tray of cookies, I was done (and I mean done) after two.  These are for the hardcore chocolate lover.

The recipe:
1 2/3 bittersweet or semisweet chocolate chips or chunks
6 ounces unsweetened chocolate
1 cup unsalted butter
1 2/3 cups brown sugar
2 large eggs
1 teaspoon vanilla extract
2 teaspoons espresso powder
3/4 cup all-purpose flour
3/4 cup natural cocoa powder
1 1/4 teaspoons baking soda
1 2/3 cups semisweet chocolate chips

Just a side note:  Espresso powder is a new staple in my baking.  Adding just a little to chocolate recipes (so far I've tried it in cookies and brownies) is a secret weapon.  You don't need much, usually just a teaspoon or two, and the resulting flavor isn't coffee in the slightest.  Adding the espresso powder just brings out the chocolate and intensifies the flavor...people will wonder what kind of fancy imported chocolate you used.

  1. Over low heat, melt first two ingredients, stirring frequently until smooth.  Remove the chocolate from the hear before it's entirely melted to prevent burning.
  2. In a large bowl, cream together butter and brown sugar, then beat in the eggs one at a time, scraping the bowl down and beating well after each addition.  Add the vanilla, espresso, powder, salt, and baking soda.  Stir in the other 1 2/3 cups chocolate chips.  Cover the bowl and refrigerate for 1 hour (or until firm). Another side note:  Don't refrigerate it too long.  I left it in for about 2 hrs, and it was really difficult to scoop out.
  3. Preheat the over to 350 degrees.  Lightly grease two baking sheets.
  4. Drop the dough by tablespoonful onto the prepared baking sheets.  Bake the cookies for 9 minutes, until they set.  Remove from oven and allow to cool 5 minutes on sheet before moving them to a cooling rack.

These are definitely going on the list...they'll be perfect at the reception.  

For those keeping track, so far we have:
A couple other standard recipes that I know work...I'll share those when I'm out of the testing phase and into the preparation phase.

1 comment:

  1. So after a day or two, these cookies still tasted fabulous...but they basically disintegrated. It could the the way I stored them or too much flour. If you need to keep these for transport, make sure to store layered in flat container, not in a ziplock bag. Those crumbled cookies; however, would make and AWESOME crust...maybe to a frozen lemon dessert...mmm


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