I love to eat them, but HATE to bake them.
They never come out perfect. I can't seem to judge when their done. And over-done cookies are a crying shame so I inevitably take them out too soon.
These do NOT look like the photo in the book. They are flatter than pancakes even though the recipe specifically calls for some shortening to give me a bit of height. But...
They still taste really good.
Double Chocolate Chip Cookies
From: Williams-Sonoma Desserts
1 oz unsweetened chocolate, coarsely chopped
1 c all-purpose flour
1 1/2 tsp baking powder
1/4 salt
6 T. unsalted butter, at room temperature
2 T. vegetable shortening
2/3 c firmly packed light brown sugar
1/4 c granulated sugar
1 large egg, at room temperature
1 tsp vanilla extract
1 c bitter-sweet or semisweet chocolate chips
1/2 coarsely chopped pecans or walnuts (optional)
- Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper.
- Melt the chopped chocolate, either in a double boiler (as recommended by recipe) or in microwave for those of us with patience problems. Set aside to cool.
- In a bowl, whisk together the flour, baking powder and salt until blended. In another bowl, beat together the butter, shortening and sugars until well blended and fluffy. (I'm lazy so I used my mixer but the recipe suggests using a wooden spoon - be my guest.) Beat in the melted chocolate. Ad the egg and vanilla and mix until blended. Add the dry ingredients and stir until almost blended. Add the chips and if using, the nuts and continue stirring until blended.
- Drop dough by heaping tablespoonfuls onto the prepared baking sheets, spacing them about 1 1/2 inches apart. Bake until they are puffed but still look moist on top, about 15 minutes. Let cool on racks to room temperature. Serve immediately, or store in an airtight container at room temperature for up to 3 days.
Makes 2 dozen cookies.
OK, now go make some and send them to my house!
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