|BEST OF SACRAMENTO GOODIE BAG SPECIAL SECTIONS NEWSLETTERS RESTAURANTS WINE LOCAL EATS MASTERS CLUB 2017|
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
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.