Big Old-Fashioned Chocolate Cookies
Source: Maida Heatter's Cookies (Andrews & McMeel Publishing, 1997 ed.), pg. 40 (page 38 of 2011 edition).
These are big, soft cookies (no nuts) that practically melt in your mouth. They have a very sandy texture. An interesting sidenote: I baked these on 2 cookie sheets, one with a silicone mat and the other with parchment paper. Both cookies baked correctly at the same time but their appearance was different. The cookies on the silicone mat (left) were perfectly smooth and the ones on the parchment paper (right) had a cratered look. I think the cratered ones looked the best - both tasted the same.
2 cups sifted all-purpose flour
1/2 tsp. baking soda
Pinch of salt
4 oz. (1 stick) unsalted butter
2 oz. (2 squares) unsweetened chocolate
1 cup dark brown sugar, firmly packed
1 egg
1 tsp. vanilla extract
1/2 cup milk
Preheat oven to 375.
Line cookie sheets with parchment (see my note above).
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| Sift together the flour, baking soda and salt and set aside. |
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| Slice the butter into small pieces and place it in a heavy 3-qt. saucepan. Add the chocolate and melt over low heat. |
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| Remove from the heat and stir in the sugar with a wooden spoon. |
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| Add the egg. |
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| Add the vanilla. |
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| Stir until smooth. |
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| Stir in half of the sifted dry ingredients. |
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| Gradually add the milk, a few drops at a time. |
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| Add the remaining dry ingredients. |
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| Stir briskly until smooth. |
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| Use a heaping teaspoon and place in even mounds 2-3 inches apart on the cookie sheet. |
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| Bake for 10-12 minutes. The cookies are done when the tops spring back when lightly touched. Let stand for a few minutes before transferring to a rack with a wide metal spatula. Prepare the glaze. |
1 oz. (1 square) unsweetened chocolate
1 TBS. unsalted butter
1 1/2 tsp. hot water
2 TBS. heavy cream
1 cup strained confectioners sugar
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| Melt the chocolate with the butter in a small double boiler over moderate heat. Remove the top of the double boiler and stir in the hot water and the heavy cream. |
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| Add the confectioners sugar and stir until smooth. You may need to add more water or sugar to get the desired consistency (similar to a heavy cream sauce) |
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| Smooth the glaze over the tops of the cookies or use a pastry bag to make designs. Let stand for a few hours to dry. |
4 comments:
Looks absolutely delicious! I would so love to try some.
Thanks Spencer!
Hi Phillip,
I tried and it came out a bit dry. I baked for 10min, it spring back a bit then I removed from the oven. The weight of my egg was 57gram, is it correct? Is it supposed to be a bit soft in the middle?
Hi Maddy, they were probably baked too long. I would start checking them about 5 minutes before the time stated in the recipe. This is especially true for Maida Heatter's recipes. I don't know why that is. All ovens are different. One egg is all that is needed. They are soft cookies and they have a very sandy texture. I hope this helps!
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