Death by chocolate. No surprise there on this blog. I’m pretty sure that chocolate posts on this blog far out number anything else. The very first post I put up three months ago was for a very easy to make, no fail, always delicious Chocolate Chunk Cookie, based on a recipe from Food Network.
So, to commemorate my first three months (and this is my 60th post) I decided to put my own spin on the cookies and give them a decadent make-over.
So, without really any ‘ado’ at all, here is my version of a death by chocolate cookie. And when it is my time to go, this is how I hope I go out.
Triple Threat Chocolate Praline Cookies
3/4 cup unsalted butter
3/4 cup packed dark brown sugar
3/4 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
6-ounces bittersweet chocolate, chopped into chunks
6-ounces white chocolate, chopped into chunks
4-ounces chopped praline pieces or toasted pecans
2 1/4 cups all-purpose flour
1/4 cup cocoa powder
3/4 teaspoon baking soda
3/4 teaspoon fine salt
Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.) Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth. Whisk the flour, baking soda, cocoa and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in both kinds of chocolate chunks and the praline (or toasted pecans) pieces.
Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 11 to 16 minutes, depending on how chewy or crunchy you like your cookies.
Transfer hot cookies with a spatula to a rack to cool. Serve. Store cookies in a tightly sealed container for up to 5 days.
(Note – so sorry to all – this got published three times –
blogger error 1, operator error 1, actual post 1 – maybe I should quit for the day!!)