Sunday, January 15, 2006

Very Chocolatey Chocolate Chunk Cookies

The start of this new year proved to be rather intense and i realised that i found myself lacking time to chill out at home and flip through my recipe books to get on with my usual baking or cooking! There's always something on, weddings, birthdays, weekend work commitments etc.....My baking itch kicked in on Friday and i was determined to get working in the kitchen and ignore (or at least try to.....still had a wedding to attend yesterday!) my mobile phone for the weekend and concentrate on what skrat wants. :)

As usual, a girl can never get enough of chocolates. Going through Fran's Pure Chocolate book again, I had the biggest craving for cookies. Having not made cookies for several years (im sure the last time i baked cookies was in my old school kitchen!) i decided to take the challenge. In addition, with Chinese New Year round the corner, i thought i could effectively contribute to the array of new year goodies.

Pure Chocolate-Chunk Cookies


12 oz semi-sweet chocolate, finely chopped
1 1/2 oz unsweetened chocolate, finely chopped
150g unsalted butter, room temp
3/4 cup plus 2 tbsp fine brown sugar
2/3 cup fine sugar
1 1/2 tsp vanilla essense
3 large eggs
1 2/4 cup cake flour
8 oz bittersweet chocolate, cut into 1/4 inch chunks
* 1 oz = 25g


Position a rack in the middle of a medium sized oven and pre-heat at 170 degrees C (325 degrees F). Line 2 cookie sheets with parchment paper or Silpats
In a double boiler melt the semi-sweet and unsweetened chocolate over low heat. Remove from boiler when the chocolate is nearly melted and stir until smooth. Set aside to cool.
In a mixer fitted with a paddle attachment, beat together butter, 2 sugars and vanilla essense until light and very fluffy.
Beat in the eggs one at a time, stopping several times to scrape the bowl.
Pour in the cooled melted chocolate and mix to combine.
Fold in the sifted flour by hand until no traces of white remains. Fold in the bittersweet chocolate chunks. The batter will be quite thick. Chill for 1 hour.
Using a teaspoon, scoop 2 tsp of dough for each cookie and drop onto the lined cookie sheets, leaving about 2 inches of space between each cookie. (They spread to about 3 inches in diameter)
Slightly flatten with fingers and immediately place in the oven. The cookie dough should still be cold when baked.
Bake for 8-10 min or until cracked and puffed on top. The insides should remain moist and soft. Let cool on sheets about 10min. Transfer to cooling racks to completely cool. Store in airtight containers.