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CathyZ from Kauai

Hi GeorgiaRose- here are some answers

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Joined: Dec 10, 2005

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Posted to Thread #25607 at 6:49 pm on Jan 18, 2014

I'm glad you enjoy the recipe. I can't seem to ever make enough of these- and the Cadbury Royal Dark Chocolate bars are so good.

I am going to post the recipe for the cookies in case I changed something else since you saw it last. I went to 1 lb butter in the double batch and no, the cookies do not spread too far.

I haven't tried this chocolate in the flourless chocolate cake but it is a great idea and I will use it next time I make it. Duh. I couldn't even figure that out.

Here is the cookie recipe- I use my KA to make them:

INCREDIBLE CHOCOLATE CHIP COOKIES
Makes about 18 doubled version in ()

2-1/2 (5) c all-purpose flour:
(1) tsp baking soda
1 (2) tsp fine salt
(1) lb unsalted butter, melted and cooled slightly
1 (2) c dark brown sugar
(1) c white sugar
1-1/2 (3) Tbsp good vanilla extract
1 (2) large egg
1 (2) large egg yolk
12 oz (24) Cadbury Royal Dark Chocolate squares, broken apart
1 (2) c chopped and toasted walnuts or pecans
1 tsp (1T) candied ginger- optional

Sift together and set aside: flour, baking soda, salt.
Stir together melted butter, brown sugars and vanilla. Add the egg then the yolk and beat well. Stir in the dry ingredients then fold in the chocolate and pecans.
Preheat oven to 375 degrees. Prepare baking sheets (I use parchment paper). Drop about cup of dough for each cookie on sheets. Bake for 10-15 minutes or until brown. Remove from sheets immediately and cool.



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