The Dish : Finale -- Double Chocolate Cookies Recipe
The Dish: Finale -- Double Chocolate Cookies
Executive Pastry Chef Nicole Coady
2 1/2 cups granulated sugar
1 tablespoon vanilla
6 ounces bittersweet chocolate
17 ounces semi-sweet chocolate
1 cup unsalted butter
1 cup all purpose flour
1/2 teaspoon baking powder
3/4 teaspoon salt
Melt chocolate and butter together in a double boiler until blended. In a separate bowl, whip eggs, sugar and vanilla until thick and light. In another bowl, sift all dry ingredient together. Slowly add chocolate mixture to egg mixture on low speed. Fold in flour mixture slowly. The cookie batter will be liquid. Allow to sit for three hours at room temperature.
Scoop heaping tablespoons onto cookie sheet that has been lightly sprayed with a non-stick spray, at least 3 inches apart. Bake on a doubled cookie sheet (one sheet inside of another) at 350 degrees for 10 to 15 minutes or until the center of the cookie is firm to the touch (cake-like firmness). Finale Double Chocolate Cookies should be baked as close to serving time as possible. Yields 3 to 4 dozen cookies.
You'll never make brownies again after you indulge in Double Chocolate Cookies from Finale. Some helpful tips in maximizing cookie enjoyment: 1) Use the best chocolate you can find (avoid Hershey's or Bakers Squares). We like Valrhona or Callebaut, which you can find at Whole Foods Market. It will seem like a lot of chocolate, but that is no mistake. 2) The cookies cannot be stored for a long period of time. As this is a delicate recipe, they are best when consumed within 24 hours of baking. 3) Avoid over baking. They will taste dry and powdery, when they are supposed to be moist and chewy.
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