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Tuesday, August 19th, 2008

Cocoa, a bit of espresso powder and some Ghiradelli 62% dark chips make these a bite of extreme chocolate. I dressed up the package with a small pink box with a gold tie and a gold "homemade" label. The circulation worker (I'm guessing volunteer) signed deeply and said "oh, you have brought us a treat again!" I suggested opening the box in the back since the chocolate fumes might create a stampede at the desk. :)


10 Comments
nheinzel
I think we might need another recipe, Linda!
!   Tuesday, August 19, 2008
lgrant
Glad to oblige! :)

Dark Double Chocolate Cookies
1 1/4 cups all purpose flour (6 1/4 oz)
1/2 cup cocoa powder (1 1/2 oz)
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter, room temperature
1 cup sugar (7 oz)
1 large egg
1 tsp instant espresso powder (optional)
1 tsp vanilla extract
1 1/4 cup semisweet or dark chocolate chips (7 1/2 oz)

Preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, sift together flour, cocoa powder, baking soda and salt. In a large bowl, cream together butter and sugar. Beat in egg, followed by vanilla extract. Gradually, with the mixer on low speed, blend in the flour mixture, stopping when no streaks of dry ingredients remain. Stir in chocolate chips. Place rounded tablespoons of dough (about 1-inch balls) onto prepared baking sheet. Bake for 10-12 minutes, until cookies begin to crack on the top. Cool for 2 minutes on the baking sheet, then transfer to a wire rack to cool completely. Makes 2 1/2 dozen

Recipe doubles well. I use a #100 cookie scoop (approx. 1 3/4 t. of dough and bake 10 mins. (rotating the pan at 5 mins.)
LGrant   Wednesday, August 20, 2008
nheinzel
Thank you very much, Linda! I can't wait to try these!!
!   Wednesday, August 20, 2008
lgrant
AFTER October!! Don't forget! :) I'm working up another double-batch as I write this. I gave some to the maintenance guy yesterday and there's another guy coming today to clean the roof and gutters--I'm thinking he could use a bag and maybe the postman--he has so much fun avoiding that tree that I can't cut down. And there is a woman at Tuesday Morning who likes chocolate. :) I was a little shy on the chocolate chips this AM (well, didn't want to open another bag for 1 oz), so I tossed in some cappucino chips to make up the difference. I'm thinking if someone really wants to up the coffee aspect they could substitute cappucino chips instead of chocolate. I made another batch last week and upped the coffee aspect by adding a chopped chocolate espresso bar (since I know the party really likes espresso and chocolate). That would be another great idea for upping the coffee/chocolate quotient if you want the coffee more pronounced. Just some ideas for others--I know you don't like the coffee other than heightening the chocolate flavor in baked goods. :)
LGrant   Wednesday, August 20, 2008
justmeg
yum - everything you bake always looks sooo good. I have a horrible sweet tooth.
justmeg   Wednesday, August 20, 2008
lgrant
We'd be dangerous together, then, Meg. LOL
LGrant   Wednesday, August 20, 2008
justmeg
very dangerous because I like to bake also but just don't have the time. My latest thing is making new types of breads in the bread machine because after I turn it on - I can get other stuff done around the house.
justmeg   Wednesday, August 20, 2008
lgrant
I got into bread a lot before summer but mine was by hand and mixer. Then, it was just too hot to bother. I'll get back to the bread when the weather is more accomodating in the kitchen. :)
LGrant   Wednesday, August 20, 2008
nheinzel
I wish I lived at your house. It must smell heavenly all the time!
!   Wednesday, August 20, 2008
lgrant
I have 3 favorite baking smells: cinnamon, chocolate and lemon. All three seem to be the most aromatic and remain the longest to give the house a homey smell. :)
LGrant   Wednesday, August 20, 2008
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