Monday, June 28, 2010

Milk and Cookies- Milk- Chocolate Cookies

Too much ice cream still in the freezer, so I am back to cookies.   I was not looking forward to turning  the oven on yesterday since it was 91 degrees and 100 percent humidity- not ideal baking conditions.  These cookies, however, did not take long to prepare and needed less than 15 minutes baking time.  I  have always preferred dark chocolate, but using good quality milk chocolate makes a big difference.  These are big, thin, chewy cookies with a subtle sweet milk chocolate taste- great with a tall glass of cold milk or ice coffee for that matter, on a hot summer's day.

Milk-Chocolate Cookies
from Cookies by Martha Stewart

1 cup all purpose flour
1/2 cup unsweetened Dutch process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
8 ounces good quality milk chocolate, 4 oz coarsely chopped and 4 oz cut into 1/4 inch chunks
8 tablespoons unsalted butter
1 1/2 cups sugar
2 large eggs at room temperature
1 teaspoon pure vanilla extract

Preheat oven to 325 degrees F. Whisk together flour, cocoa powder, baking soda and salt in a bowl.

Melt 4 ounces coarsely chopped milk chocolate with the butter in a small heatproof bowl set over a pan of simmering water. Let cool slightly.  Put chocolate mixture, sugar, eggs and vanilla in the bowl of an electric mixer fitted with a paddle attachment.  Mix on medium speed until combined.  Reduce speed to low and gradually mix in flour mixture.  Fold in chocolate chunks.                                                              

Using a 1 1/2 inch ice cream scoop, drop dough onto parchment paper lined cookie sheets, spacing two inches apart.  Bake until cookies are flat and surfaces crack, about 15 minutes.  Cookies will be soft.  Let cool on parchment on wire racks.  Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days. ((post by Susan))

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