Desserts / Baking: What's Hot Now: Ultimate Choc Chip Cookies

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Ultimate Choc Chip Cookies Dec 20th 2011, 11:01 1-1/2 cups flour 1/2 cup cocoa powder 1 teaspoon baking soda 1 teaspoon salt --- 8 ounces semisweet chocolate, broken into 1/2-ounce pieces* 4 ounces unsweetened chocolate, broken into 1/2-ounce pieces --- 1-1/2 cups tightly packed light brown sugar 6 ounces (12 tablespoons or 3/4 cup) butter --- 3 eggs 1 teaspoon vanilla extract --- 3 cups semisweet chocolate chips --- semisweet chocolate ganache (see below) Preheat the oven to 325 degrees F. Combine flour, cocoa, baking soda, and salt in large bowl. Stir with wire whisk. Set aside. Melt semisweet and bittersweet chocolate. Let cool to room temperature. Cream brown sugar and butter. Add eggs, one at a time. Slowly add dry mixture. Once combined, add vanilla and melted chocolate. Stir in chips. Drop 2 tablespoons of cookie dough onto cookie sheets. You'll get 6 to 8 cookies per sheet. Bake for 18 to 22 minutes. Cool 5 to 6 minutes on cookie sheet. Finish cooling on wire racks. Once cool dip each cookie halfway in the ganache. Place dipped cookies on wax paper to firm-up. Semisweet Chocolate Ganache** 12 ounces semisweet chocolate, broken into pieces 1 cup heavy cream 2 tablespoons butter 2 tablespoons sugar Place chocolate in stainless steel bowl. Set aside. Heat heavy cream, butter, and sugar in a saucepan over medium-high heat. Stir when mixture gets hot. Bring to a boil. Pour boiling mixture over chocolate. Allow to stand for 5 minutes. Stir until smooth. Keep at room temperature until ready to dip cookies. *Of course, if you can, use the best semi-sweet chocolate you can buy. It gives these cookies a more delicate flavor. I will admit I've also made them with semi-sweet chocolate chips from the grocery store. In fact, since these cookies use so much semi-sweet chocolate, I'll buy the 60 ounce bag of chips at a warehouse store like Costco, BJ's or Sams. Believe me, everyone still loves eating the cookies. **This recipe for ganache makes twice as much as needed. You can either half the recipe or do like I do. I freeze the other half for later. Then the next time I have suprise company for dinner all I have to do is defrost that extra pound cake I keep on hand and the ganache for a great dessert. Presentation is everything. I serve these from a glass-topped cake stand.

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