Post by Deleted on Mar 29, 2017 1:14:20 GMT -6
Whopper Drops
1-3/4 cups all-purpose flour
1-1/4 cups unsweetened cocoa powder
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1 stick plus 3 tablespoons (11 tablespoons) unsalted butter, at room
temperature
2/3 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup whole milk
2 cups chocolate candy, coarsely chopped
6 ounces bittersweet chocolate, coarsely chopped, or 1 cup chocolate chips
Position an oven rack to divide the oven into thirds. Preheat the oven to
350 degrees F. Line two baking sheets with parchment paper.
In a medium bowl, sift together the flour, cocoa, baking powder and salt.
Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the
butter and sugar together on medium speed until very smooth, about 3
minutes. Add the eggs, one at a time, beating for 1 minute after each
addition.
Beat in the vanilla. Don't be concerned if the mixture looks curdled; it
will smooth once the dry ingredients are added.
Reduce the mixer speed to low, add half the dry ingredients, mixing until
they just disappear into the batter. Mix in the milk, then the remaining dry
ingredients, mixing only until they are incorporated. The batter will
resemble frosting more than cookie dough.
With the mixer on low, or by hand with a rubber spatula, mix in the
chocolate candy and chocolate pieces.
Drop the cookie dough onto the prepared baking sheets, one rounded
tablespoon per cookie, leaving about 2 inches between them. Bake for 11 to
13 minutes, rotating sheets from top to bottom and front to back halfway
through.
When done, the cookies will be puffed and set, but slightly soft to the
touch. Let the cookies rest for 2 minutes before using a wide metal spatula
to transfer them to racks to cool to room temperature. Bake remaining dough
in similar fashion.
Makes about 30 cookies.
1-3/4 cups all-purpose flour
1-1/4 cups unsweetened cocoa powder
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1 stick plus 3 tablespoons (11 tablespoons) unsalted butter, at room
temperature
2/3 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup whole milk
2 cups chocolate candy, coarsely chopped
6 ounces bittersweet chocolate, coarsely chopped, or 1 cup chocolate chips
Position an oven rack to divide the oven into thirds. Preheat the oven to
350 degrees F. Line two baking sheets with parchment paper.
In a medium bowl, sift together the flour, cocoa, baking powder and salt.
Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the
butter and sugar together on medium speed until very smooth, about 3
minutes. Add the eggs, one at a time, beating for 1 minute after each
addition.
Beat in the vanilla. Don't be concerned if the mixture looks curdled; it
will smooth once the dry ingredients are added.
Reduce the mixer speed to low, add half the dry ingredients, mixing until
they just disappear into the batter. Mix in the milk, then the remaining dry
ingredients, mixing only until they are incorporated. The batter will
resemble frosting more than cookie dough.
With the mixer on low, or by hand with a rubber spatula, mix in the
chocolate candy and chocolate pieces.
Drop the cookie dough onto the prepared baking sheets, one rounded
tablespoon per cookie, leaving about 2 inches between them. Bake for 11 to
13 minutes, rotating sheets from top to bottom and front to back halfway
through.
When done, the cookies will be puffed and set, but slightly soft to the
touch. Let the cookies rest for 2 minutes before using a wide metal spatula
to transfer them to racks to cool to room temperature. Bake remaining dough
in similar fashion.
Makes about 30 cookies.
