Wednesday, July 28, 2010

Ultimately Chocolate- Cookies with a Crunch




Ultimate Double Chocolate Cookies with Heath Bar Crunch
adapted from a Ghiradelli Chocolate Cookie recipe

Several years ago I saw a picture of these cookies in a magazine. It was an ad for Ghiradelli chocolate and the cookies looked so mouth-wateringly delicious, I wanted to eat them off the page. I have since made them many times, but added various things to the mix- heath bar crunch, white chocolate chips, peanut butter chips.  My personal favorite is heath bar crunch. It makes these into an intensely chocolate cookie with a chewy consistency- sort of in between a cookie and a candy bar. Delicious.

1 bag (11.5 ounces) Ghiradelli 60% Cacao bittersweet chocolate chips
6 tablespoons unsalted butter at room temperature
3 eggs
1 cup sugar
1/3 cup all purpose flour
1/2 tsp baking powder
12 ounces (2 cups) semi-sweet chocolate chips
1 bag (8 ounces) Heath Bar Crunch toffee bits (if you cannot find the bits, chop up heath bars instead)
1 cup chopped walnuts (optional)

In double boiler, over hot water, melt the bittersweet chocolate chips and butter. Let cool slightly. In the mean time, in large bowl of electric mixer, beat the eggs and sugar until thick.  Stir in chocolate mixture.
In small bowl, sift together flour and baking powder.  Stir into chocolate mixture.  Gently mix in semi-sweet chocolate chips, heath bar crunch bits and nuts (if using).  Using a sheet of plastic wrap, form dough into two logs, each 2 inches in diameter and about 8 inches long.  Dough will be very soft.  Divide dough in two and wrap in plastic wrap, using wrap to form into logs.  Refrigerate until firm, at least one hour.

Preheat oven to 375 degrees F.  Unwrap dough and with a sharp knife, cut into 3/4 inch slices (I prefer thinner slices).  Place slices 1 1/2 inches apart on greased or parchment lined cookie sheet.  Bake 10-14 minutes or until a shiny crust forms on top but the interior is still soft.   Watch carefully because a little too long in the oven and the bottoms will burn.  Cool on baking sheet and then move to wire rack to cool completely. ((post by Susan))



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