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Need A "knockout" Cookie Recipe!

Healthy Recipes for Weight Loss

Need A "knockout" Cookie Recipe!

Postby Eker » Wed Nov 12, 2014 1:55 am

From America's Test Kitchen and the authors of Cook's Illustrated I bring you... Thick & Chewy Triple-Chocolate Cookies 2 cups unbleached all-purpose flour 1/2 cup Dutch-processed cocaoa powder 2 teaspoons baking powder 1/2 teaspoon salt 16 ounces semisweet chocolate, chopped 4 large eggs 2 teaspoons vanilla extract 2 teaspoons instant coffee or espresso powder 10 tablespoons(1 1/4 sticks) unsalted butter, softened 1 1/2 cups light brown sugar, packed 1/2 cup granulated sugar 2 cups semisweet chocolate chips 1. Sift together flour, cocoa, baking powder and salt into medium bowl, set aside 2. Melt chocolate in a medium heat-proof bowl set over pan of almost simmer water, stirring once or twice, until smooth. Remove from heat. Or melt in microwave: heat at 50% power for 2 minutes, stir, then heat another minute at 50% power. If it is not completely melted, continue heating, for 30 second incrememts at 50%, stirring after each time, until smooth. Be very careful not to burn it! Beat eggs and vanilla lightly in a small bowl with a fork, sprinkle coffee powder over, and stir to dissolve 3. In the bowl of a standing mixer fitted with the paddle attachment, beat butter at medium speed until smooth and creamy, about 5 seconds. Beat in sugars to combine, about 45 seconds, mixture will look granular. Reduce speed to low and gradually beat in egg mixture until incorporated, about 45 seconds. Add chocolate in steady stream and beat until combined, about 40 seconds. Scrape bottom and sides of bowl with a rubber spatula. With mixer at low speed, add dry ingredients and mix until just combined. Then mix in chocolate chips...do not overbeat! Cover bowl with plastic wrap and let stand at room temperature until consistency is scoopable and fudge-like, about 30 minutes. 4. Meanwhile, adjust oven racks to upper-middle and lower-middle positions, and preheat to 350 degrees F. Line two baking sheets with parchment paper or Silpat. Leaving about 1 1/2 inches between balls, scoop dough onto cookie sheets using an ice-cream scoop. The balls should be about the size of golf balls. 5. Bake, reversing position of baking sheets halfway through baking(from top to bottom and front to back) until edges of cookies have just begun to set, but centers are still very soft, about 10 minutes. The cookies will look like they are not done, but don't bake them any longer than this...they will firm up as they cool. 6. Cool cookies on baking sheets for about 10 minutes. If using parchment, then carefully slide the parchment with cookies onto wire racks, and let cool to room temperature. Put new parchment onto the baking sheets, scoop out remaining dough, and bake and cool as above. Makes about 3 1/2 dozen cookies.   Fair disclaimer: I've never made these.  I've watched my boyfriend make them(and I helped a tiny bit, but not much).  I can tell you from personal experience, however, that they are AMAZING.  DELICIOUS.  Very rich and chocolaty and completely fabulous.  I'm drooling just remembering them.    If this isn't what you are looking for - adding a few tablespoons of ginger puree to your favorite sugar cookie recipe makes for a delicious delight as well.  Sources: Cook's Illustrated(actually, the big baking book)   EmpressPixie's Recommendations Baking Illustrated: A Best Recipe Classic(The Best Recipe Series) Amazon List Price: $35.00 Used from: $17.15 Average Customer Rating: 4.5 out of 5(based on 53 reviews) This is a really fabulous book for any baker. EmpressPixie 81 months ago Please sign in to give a compliment. Please verify your account to give a compliment. Please sign in to send a message. Please verify your account to send a message.
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