LOCATIONS>
ADVERTISE>
CONTACT US>
SUBSCRIBE>
DIGITAL EDITION>
BEST OF SACRAMENTO     GOODIE BAG      MASTERS CLUB MEMBERS     NEWSLETTERS     WEDDINGS     RESTAURANTS     WINE
Eat on the Cheap Recipe: Double Chocolate Chunk Cookies


Posted on December 9


Ingredients

8 ounces semisweet or bittersweet chocolate, cut into chunks
½ stick (4 tablespoons) butter
2/3 cup flour
¼ teaspoon baking powder
Pinch of sea salt
¼ teaspoon cayenne pepper
2 large eggs
¾ cup brown sugar (firmly packed)
1 teaspoon vanilla extract
6 ounces semisweet or bittersweet chocolate morsels

Directions

1. Preheat oven to 350° and prepare a cookie sheet with parchment paper or a silpat. Combine the flour, baking powder and salt in a bowl. Mix well and set aside.

2. In a small saucepan, combine the first 8 ounces of chocolate with the butter and cayenne. Melt slowly over low heat, stirring occasionally until smooth. Do not overcook.

3. Combine the eggs, brown sugar and vanilla in a large bowl and beat with an electric mixer (or a whisk) until light and fluffy. Slowly mix in the melted chocolate. Then, working in small batches, fold in the flour gently, until the mixture thickens to a thick, batterlike consistency. Lastly, mix in the chocolate chips until completely incorporated into the batter.

4. Using a teaspoon, drop spoonfuls of batter onto the prepared cookie sheet (make sure they’re a couple inches apart). Bake until glossy and crackly on top and soft in the center, about 10-12 minutes (do not overbake!).

5. Cool on a rack for 5-10 minutes, serve with a tall glass of ice cold milk, and enjoy!

To read more blogs from Kimberly Morales, check out Poor Girl Eats Well, found at www.poorgirleatswell.com.

Subscribe

SNAPSHOTS

Capital Stage 10 Anniversary Season Kick-Off

Capital Stage 10 Anniversary Season Kick-Off

Published: Monday, September 15, 2014