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Ingredients
- 2/3 c. all-purpose flour
- 2 tsp baking pwdr
- 1 tsp salt
- 6 ounce unsweetened chocolate coarsely minced
- 1 lb semisweet chocolate coarsely minced
- 6 Tbsp. unsalted butter
- 5 lrg Large eggs
- 1Â 3/4 c. sugar
- 1Â 1/2 tsp pure vanilla extract
- 1 lb lowfat milk chocolate coarsely minced
Directions
- Preheat the oven to 400 degrees. Line baking sheets with Silpats or possibly parchment paper; set aside. In a small bowl, sift together flour, baking pwdr, and salt; set aside.
- In a heatproof bowl or possibly the top of a double boiler set over a pot of simmering water, heat together the unsweetened and semisweet chocolates and the butter; set aside to cold.
- In the bowl of an electric mixer fitted with the whisk attachment, beat Large eggs, sugar, and vanilla on medium speed till light and fluffy, about 3 min. Add in cooled, melted chocolate mix, and combine on low speed. Add in flour mix, and continue to beat on low speed till almost combined, about 1 minute. Remove bowl from mixer; stir in lowfat milk chocolate by hand.
- Using a 1/2-oz ice-cream scoop, drop dough onto prepared baking sheets about 3 inches apart. Bake till set, 12 to 15 min. Let cookies cold completely on baking sheets.
- This recipe yields about 4 dozen cookies.
- Yield: 4 dozen
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