This was the way last Saturday looked out my back windows:
Sometimes, this is just the kind of weekend I want. I spent the day making lists, organizing, doing laundry, and making these cookies. I love to spend time in the kitchen on a rainy day. I don’t feel obligated to do anything outdoors or out of the house, so it feels like a perfect way to while away an afternoon…
These cookies were so chocolatey, fudgy good. They only have 6 tablespoons of flour in them, so you know they are just FULL of chocolate goodness! Mine turned out a bit thinner and more delicate than the photo that accompanied the recipe, but still tasted delicious. Maybe refrigerate them a bit longer so they don’t spread as much during baking? The girls loved them, even when they broke apart!
Black Gold Cookies
Yield: about 2 dozen cookies
6 Tbsp. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
2 cups semi-sweet chocolate chips, divided
2 oz. unsweetened chocolate, chopped
6 Tbsp. unsalted butter
2 large eggs
1/2 cup granulated sugar
2 tsp. vanilla extract
1. Preheat oven to 325 degrees.
2. Sift the flour, baking powder and salt; set aside.
3. Melt 1 1/4 cups of the chocolate chips and the unsweetened chocolate in a double boiler or microwave.
4. Beat the butter, eggs, sugar and vanilla in the bowl of an electric mixer for 4 minutes at medium speed. Scrape down sides and beat 2 minutes more.
5. Add the melted chocolate and beat 1 minute more.
6. Add the sifted dry ingredients and the remaining 3/4 cup chocolate chips and beat on low speed until just mixed.
7. Refrigerate the batter 15 minutes.
8. To form the cookies, use 1 heaping tablespoon of dough for each and place on greased or parchment-lined cookie sheets.
9. Bake about 9 minutes. (Don’t overbake – they’ll harden as they cool.)
Source: Houston Chronicle, June 22, 2005