My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Saturday, November 27, 2010

Ultimate Double Chocolate Cookies

These are a good example of your own slice and bake cookies. Always fresh from your refrigerator or freezer. My freezer always has a batch of these ready to bake. The instructions say to let them thaw in the refrigerator, but I don't always have time and let them set out for about 30 minutes. They are fine, you might have to add a minute to the cooking time. These are my most requested cookie.

Ultimate Double Chocolate Cookies
24 cookies
print recipe

12 ounces Semi-Sweet Chocolate Chips
11 1/2 ounces 60% Cacao Bittersweet Chocolate Chips
6 tablespoons unsalted butter
3 eggs
1 cup sugar
1/3 cup of all-purpose flour
1/2 teaspoon baking powder
1 cup chopped walnuts, toasted, English or Black

In double boiler over hot water, melt bittersweet chocolate chips and butter. In a large bowl with electric mixer or whisk, beat eggs and sugar until thick; stir into chocolate mixture. In a small bowl, stir together flour and baking powder; stir into chocolate mixture. Gently mix in semi-sweet chocolate chips and walnuts. This is to soft to try to roll into logs at this point. Place in the refrigerator for about 20 minutes for it to firm up a bit.

Using a sheet of plastic wrap, form dough into 2 logs, each 2 inches in diameter and about 12 inches long. Wrap tightly; refrigerate at least 1 hour or until firm. (Dough may be frozen; thaw in refrigerator before proceeding with recipe). Heat oven to 350 degrees F. Unwrap dough; with sharp knife, cut into 3/4-inch slices. Place slices 1 1/2 inches apart on greased or parchment-lined cookie sheet.

Bake 12 to 14 minutes or until shiny crust forms on top but interior is still soft. Cool on baking sheet; store in airtight tin up to 1 week.

COOK'S NOTE: Use the best chocolate you can find. I like Ghirardelli.

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