These cookies are something to howl about. They are a two-handed chocolate addiction. Even though they are quite large, it will be hard for you to say "no" to just one. And any werewolf in his right mind wouldn't pass up these monster cookies. for a big dish of beef chow mien. But just in case you hear him howling around your kitchen door, you better not let him in. Because a little old lady got mutilated last night.
Ingredients:
12 ounces semisweet chocolate, chopped
6 tablespoons (3/4 stick) unsalted butter, cut into tablespoons
2/3 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
1 tablespoon vanilla extract
12 ounces Hershey's miniature semisweet kisses
1 & 1/2 cups coarsely chopped walnuts (I'm from Georgia, it's against the law to use anything but pecans)
Directions:
1. Position 2 baking racks near the center of the oven and preheat the oven to 350 degrees. Grease 2 large baking sheets.
2. Place the chopped chocolate and the butter in the top of a double boiler over barely simmering water. Heat, stirring constantly, until the chocolate melts and the mixture is smooth. Remove the top of the double boiler and let the chocolate mixture cool.
3. In a medium bowl, stir together the flour, baking powder, and salt. Set aside.
4. In an electric mixer, using the whisk attachment, beat the eggs on medium speed until blended. Gradually beat in the sugar, then increase the speed to high. Continue beating for about 5 minutes, or until the mixture is thick and light.
5. Stir the vanilla into the cooled chocolate and add to the egg mixture, beating on medium speed until combined. On low speed, beat in the flour mixture, scraping down the sides of the bowl as necessary. Using a wooden spoon, fold in the miniature kisses and nuts. Cover with plastic wrap and chill in the refrigerator for 10 minutes.
6. Using a 1/4-cup measure, drop the batter onto the prepared baking sheets, spacing the mounds 2 inches apart. Bake the cookies, switching the position of the sheets halfway through baking, for 10 to 12 minutes, or until set on the outside, but still slightly moist on the inside. Place each cookie sheet on a wire rack and let stand for 10 minutes, then transfer the cookie to the rack and cool completely. Serve the cookies slightly warm or at room temperature. Store in an airtight container at room temperature for up to 3 days.
Recipe adapted from Diner Desserts by Tish Boyle
Directions:
1. Position 2 baking racks near the center of the oven and preheat the oven to 350 degrees. Grease 2 large baking sheets.
2. Place the chopped chocolate and the butter in the top of a double boiler over barely simmering water. Heat, stirring constantly, until the chocolate melts and the mixture is smooth. Remove the top of the double boiler and let the chocolate mixture cool.
3. In a medium bowl, stir together the flour, baking powder, and salt. Set aside.
4. In an electric mixer, using the whisk attachment, beat the eggs on medium speed until blended. Gradually beat in the sugar, then increase the speed to high. Continue beating for about 5 minutes, or until the mixture is thick and light.
5. Stir the vanilla into the cooled chocolate and add to the egg mixture, beating on medium speed until combined. On low speed, beat in the flour mixture, scraping down the sides of the bowl as necessary. Using a wooden spoon, fold in the miniature kisses and nuts. Cover with plastic wrap and chill in the refrigerator for 10 minutes.
6. Using a 1/4-cup measure, drop the batter onto the prepared baking sheets, spacing the mounds 2 inches apart. Bake the cookies, switching the position of the sheets halfway through baking, for 10 to 12 minutes, or until set on the outside, but still slightly moist on the inside. Place each cookie sheet on a wire rack and let stand for 10 minutes, then transfer the cookie to the rack and cool completely. Serve the cookies slightly warm or at room temperature. Store in an airtight container at room temperature for up to 3 days.
5 comments:
Now you've got me skeered to make these Moogie. Though far from little, I am old, and I don't want to tempt a werewolf into mauling me.
Dang those look good though!
Mags,
Trust me, they were heavenly, especially while they were still warm. They were ooey, gooey, divine.
okay, now i know that you have read the book series twilight and it comes the time for me to confess that i was a jacob the werewolf fan through and through
edward left me a little cold
if i make the cookies, will the lycan love come?
oh, and that this reminds me of you and mags should say something of how high an esteem i hold both of you
http://www.handwrittenrecipes.com/2009/10/christmas-cake.html
Lady P, I considered Jacob just a fling thing. I personally couldn't stand all that wolf hair sticking to sweaty body after sex. And remember, Edward's body is rock hard, if you get my drift.
I checked out the boozey recipe, sounds perfectly normal to me.
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