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"What's for Dinner Honey?"

The World’s Best Chocolate Cookies from Cindy Prentice

We'd like to say that "world's best" is a bit of an overstatement- but it's not.  She's right.

1/3 C + 1 T flour
2 T unsweetened cocoa
½ t baking powder
1/8 t salt
3 eggs
1 C + 2 T sugar
2 t light corn syrup [check ingredients for high fructose corn syrup, don’t buy it if it has it]                                                 
1 stick unsalted butter, melted and cooled to tepid
9 oz bittersweet chocolate, melted and cooled to tepid
3 oz unsweetened chocolate, melted and cooled to tepid
2 t vanilla
1 ½ C semi-sweet chocolate chips

Set oven to 325º.  Line several cookie sheets with parchment paper.  Sift together flour, cocoa, baking powder and salt.  Set aside.

With electric mixer beat eggs, sugar and corn syrup on low for 1 minute.  Blend in butter, bittersweet chocolate, unsweetened chocolate and vanilla.  Beat on low until smooth.

Resift flour and cocoa mix into chocolate mixture and blend on low speed. Stir in chocolate chips.  Batter will be soft and glossy.  Cover bowl and let stand for 10 minutes.

Place small mounds onto cookie sheets about 3 inches apart.  Bake 13-14 minutes or until set.  Do not overcook!  Baked cookies will be soft but stable and tops will no longer seem like wet batter.  

Let stand on cookie sheet for 1 minute.  Slide parchment onto wire rack and let cool completely.

Try not to eat every one before sharing with others.