I made these cookies for the first time today. You never know how a recipe will work. This one had a few problems but I think I figured them out for next time.
Preheat the oven to 400 if you don’t have a confection oven, if you do, do it at 350.
6 ounces unsweetened chocolate combined with 16 ounces bittersweet chocolate. Melt and set aside.
6 Tbsp. unsalted butter and 2 cups of white sugar mixed with a electric mixer, until light and fluffy. I used a paddle not a whisk attachment. Add 5 eggs, one at a time. Then add in a pre-sifted mixture of 1/2 cup flour, 2 3/4 tablespoons baking powder and 1 1/4 teaspoons salt. When this is totally mixed in, add the chocolate mixture. When thoroughly combined use a wooden spoon to add in 16 ounces of bittersweet or semi-sweet chocolate chunks or chips. I went with the semi-sweet chips.
Pour this mixture into a parchment lined baking sheet. I needed 1 1/2 pans, so I obviously used 2. Spread it out and then put in the refrigerator for about 5-10 minutes.
When cold, flip the chocolate over and take off the parchment. Cut into medium squares. I took each square and made it into a ball. Not too small, not too big. I put them on a parchment lined cookie sheet. You can also use those cooking plastic sheets that substitute for parchment. Don’t put the cookies directly on to the cookie sheet or they will burn. I learned this the hard way. I did about 12 per sheet. They need room to spread.
They bake about 8-10 minutes or more. They should be toasty on the outside. Let them sit for about 20 minutes before eating. The insides should be gooey.
I made about 54 cookies and found that they cooked quicker than I realized. They are delicious…
Next time, pictures. I swear.