Post by Deleted on Mar 29, 2017 1:13:52 GMT -6
Rocky Road Chunkers
1/3 cup all-purpose flour
1/4 cup cocoa powder
1/2 tsp salt
1/4 tsp baking powder
3 tbsp unsalted butter, cut in chunks
6 oz bittersweet chocolate, coarsely chopped
1 oz unsweetened chocolate, coarsely chopped
2 large eggs, at room temperature
2/3 cup granulated sugar
1 tsp vanilla extract
6 oz semisweet chocolate, chopped in small chunks
6 oz milk chocolate, chopped in small chunks
1 cup nuts, coarsely chopped
1 cup miniature marshmallows
Sift together flour, cocoa powder, salt and baking powder into a medium
bowl.
In a heatproof bowl set over a pan of simmering water, melt butter,
bittersweet chocolate and unsweetened chocolate. Stir to blend. Remove from
heat. Cool to room temperature.
Using a stand mixer with paddle attachment or a hand electric mixer, beat
eggs and sugar in a large bowl on high speed about 2 minutes, until pale and
foamy.
Beat in vanilla. Scrape bowl. Add melted chocolate mixture. Beat on low
speed just until blended. Scrape the bowl. Add flour mixture. Beat on low
speed until just blended. Scrape the bowl. Stir in semisweet chocolate, milk
chocolate, nuts and marshmallows.
Line a baking sheet with parchment. Use a scoop to transfer dough to the
baking sheet, mounding about 1 inch apart. Cover and refrigerate remaining
dough until needed.
Bake in the centre of preheated 350-degree F oven 10 to 15 minutes, until
tops look a bit dry but interiors are still soft. Cool on rack 5 minutes.
Using a spatula, gently transfer cookies to a rack to cool to room
temperature. For firmer cookies, refrigerate 10 minutes.
Repeat with remaining dough.
Makes 45 cookies.
1/3 cup all-purpose flour
1/4 cup cocoa powder
1/2 tsp salt
1/4 tsp baking powder
3 tbsp unsalted butter, cut in chunks
6 oz bittersweet chocolate, coarsely chopped
1 oz unsweetened chocolate, coarsely chopped
2 large eggs, at room temperature
2/3 cup granulated sugar
1 tsp vanilla extract
6 oz semisweet chocolate, chopped in small chunks
6 oz milk chocolate, chopped in small chunks
1 cup nuts, coarsely chopped
1 cup miniature marshmallows
Sift together flour, cocoa powder, salt and baking powder into a medium
bowl.
In a heatproof bowl set over a pan of simmering water, melt butter,
bittersweet chocolate and unsweetened chocolate. Stir to blend. Remove from
heat. Cool to room temperature.
Using a stand mixer with paddle attachment or a hand electric mixer, beat
eggs and sugar in a large bowl on high speed about 2 minutes, until pale and
foamy.
Beat in vanilla. Scrape bowl. Add melted chocolate mixture. Beat on low
speed just until blended. Scrape the bowl. Add flour mixture. Beat on low
speed until just blended. Scrape the bowl. Stir in semisweet chocolate, milk
chocolate, nuts and marshmallows.
Line a baking sheet with parchment. Use a scoop to transfer dough to the
baking sheet, mounding about 1 inch apart. Cover and refrigerate remaining
dough until needed.
Bake in the centre of preheated 350-degree F oven 10 to 15 minutes, until
tops look a bit dry but interiors are still soft. Cool on rack 5 minutes.
Using a spatula, gently transfer cookies to a rack to cool to room
temperature. For firmer cookies, refrigerate 10 minutes.
Repeat with remaining dough.
Makes 45 cookies.
