Rain, cold, rain, pollen, mist , scattered showers. Is it any wonder I woke up with a fierce hankering for chocolate? Forget the toasted pecans - let's chop up this nice bittersweet chocolate bar and throw the whole thing in, so the cookies have those melted chunks of chocolate when you break it in half. Maybe if I toss in some chiles I won't need to put on another sweater.
Makes about 10 medium large cookies, using a 2" ice cream scoop.
From The Cookie Book by Peggy Cullen
Preheat oven to 350F.
Line a cookie sheet with parchment or foil.
1 stick ( 8 T.) soft unsalted butter
3/4 cup sugar
1/4 t. kosher salt
1 t. vanilla
1/3 cup unsweetened cocoa powder (I used Ghirardelli)
1 extra large egg
1 cup King Arthur flour all purpose
1/2 t. baking soda
1/2 t. cayenne pepper ( optional)
1 4 oz. bar of Ghirardelli 60% cacao chocolate, chopped
Beat the butter, sugar, salt, and vanilla well in mixer bowl. Beat in the cocoa, and then the egg. Add the flour, cayenne, and baking soda and mix well. Add the chopped chocolate and mix again.
Using an ice cream scoop, scoop up batter and place on cookie sheet. They don't spread a lot, so 2 or 3 inches apart is fine.
Bake for 11 minutes, let cool for five minutes before removing cookies to cooling rack.
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