Only one, though.
I'm trying desperately to think of ways to fully express the chocolate hit of these cookies, and the fudgy, brownie-like texture, and the chunks of sweet, milk chocolate spread throughout... and nothing I can think of really does them justice. I'm, to be honest, not much of a cookie eater (I prefer cake XD) but across the bottom of print-out of this recipe, I have scrawled in giant, black felt-pen capital letters 'THESE ARE GODLY', underlined it twice, and drawn a huge, lopsided heart beneath it.
Probably you get the idea.
The recipe for this is from Bake Or Break, but I had to change it quite a bit as the recipe conversion flummoxed me. Yeah, I can handle the quantities, but I had one, big problem - semi-sweet chocolate? The what?
In Britain, we have plain (dark) chocolate, milk chocolate, or white chocolate. Thassit. But one Google search later, I was sifting through realms of 'bittersweet', and 'dark' and 'semi-sweet' and (most confusingly) 'baking' chocolate. I tried to narrow down my quest; the British equivalent of semi-sweet chocolate. Was it just milk chocolate?
Er, apparently not.
'Do not substitute milk chocolate for recipes that call for semi-sweet or bittersweet chocolate' one site told me.
'you should never use a bittersweet chocolate if the recipe specifies semi-sweet or sweet' another ordered.
'Semi-sweet - plain (dark) chocolate.' The Recipe Corner tried to clear it up for me.
But then it added that it was apparently sweeter than bittersweet WHICH IS ALSO PLAIN CHOCOLATE. LE FUCK?
Apparently American plain (baking) chocolate is darker than British plain (dark) chocolate, and not something you'd eat on its own. I don't know if we have a British equivalent to that - just dark chocolate with higher cocoa solid level, maybe? So bittersweet chocolate is more like British plain/dark chocolate. Semi-sweet chocolate is somewhere between dark and milk chocolate, I think. 'Right,' I decided, 'I'll bloody well go halves'.
...A victory for my mad conversion skillz. But my head still aches.
Safe in the knowledge that almost 49% of my readers are actually British, I'm going to blame the Americans for this. Damn those Yanks!
Except not too much, because, uh, these are good cookies.
Outrageous Chocolate Cookies
Original recipe by Martha Stewart found here.
Makes 24 (but mine were too big and only made about 17)
100g milk chocolate, roughly chopped
125g dark chocolate, roughly chopped
55g unsalted butter
100g plain flour
1/2 tsp baking powder
1/2 tsp salt
2 large eggs
100g light brown sugar
1 tsp vanilla extract
300g milk chocolate, chopped into chunks (I used 300g cause my milk choc comes in 200g bars, so it made sense to use two)
1. Preheat oven to 180C. Heat the 100g milk choc, the dark chocolate and the butter in a microwave safe bowl until almost melted, stirring together. In another bowl, mix the flour, baking powder and salt.
2. In a mixing bowl, beat eggs, brown sugar and vanilla on high speed until light and fluffy. Reduce speed to low, and beat in the melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.
3. Drop smaaall tablespoons of dough 2-3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in the centres, 12-15 mins. Cool on sheets for ten mins, then transfer to racks to cool completely.
I made these for an evening out with my friends, and naturally I have too much self-control to eat two before then, so I'm afraid if you want pictures of the middle, you'll just have to--
Bloggers who made this:
17/03/08 Antonia at Food, Glorious Food