Chocolate Overload Cookies
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This recipe makes 30 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 4848 cal |
| pro | 1 g1g pro |
| total fat | 3 g3g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 5 g5g carb |
| fibre | 00 fibre |
| chol | 8 mg8mg chol |
| sodium | 18 mg18mg sodium |
| potassium | 13 mg13mg potassium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 11 iron |
| vit A | 22 vit A |
| folate | 33 folate |
- Preparation time: 15 minutes Chill: 2 hours
- Total time : 10 minutes
Ingredients
- 3/4 cup unsalted butter , softened3/4 cup unsalted butter, softened
- 1/3 cup granulated sugar 1/3 cup granulated sugar
- 1/3 cup packed brown sugar 1/3 cup packed brown sugar
- 1 tsp vanilla 1 tsp vanilla
- 1 egg 1 egg
- 1-1/2 cups all-purpose flour 1-1/2 cups all-purpose flour
- 1/2 cup cocoa powder 1/2 cup cocoa powder
- 1/2 tsp baking powder 1/2 tsp baking powder
- 1/4 tsp baking soda 1/4 tsp baking soda
- 1/4 tsp salt 1/4 tsp salt
- 1/3 cup chopped good-quality bittersweet chocolate , (such as Lindt)1/3 cup chopped good-quality bittersweet chocolate, (such as Lindt)
- 1/3 cup chopped good-quality milk chocolate , (such as Lindt)1/3 cup chopped good-quality milk chocolate, (such as Lindt)
- 1/3 cup chopped good-quality white chocolate , (such as Lindt)1/3 cup chopped good-quality white chocolate, (such as Lindt)
Preparation
In large bowl, beat butter with granulated sugar and brown sugar; beat in vanilla and egg.
Into separate bowl, sift together flour, cocoa, baking powder, baking soda and sa< stir into butter mixture.
Stir in bittersweet chocolate, milk chocolate and white chocolate. Form into 10-inch (25 cm) log; wrap and refrigerate until firm, about 2 hours.
Using sawing motion with sharp knife, cut log into generous 1/4-inch (5 mm) thick slices. Place, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets.
Bake in 350°F (180°C) oven until firm, 10 to 11 minutes. Let cool on pans for 5 minutes; transfer to racks and let cool completely.
Into separate bowl, sift together flour, cocoa, baking powder, baking soda and sa< stir into butter mixture.
Stir in bittersweet chocolate, milk chocolate and white chocolate. Form into 10-inch (25 cm) log; wrap and refrigerate until firm, about 2 hours.
Using sawing motion with sharp knife, cut log into generous 1/4-inch (5 mm) thick slices. Place, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets.
Bake in 350°F (180°C) oven until firm, 10 to 11 minutes. Let cool on pans for 5 minutes; transfer to racks and let cool completely.
Source : Canadian Living Holiday Cookbook: Fall 2010
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