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Biga on the Banks Très Chocolate Cookies
1/2 C. all-purpose flour
1/2 t. baking powder
1/4 t. salt
2 oz. unsalted butter
1 lb. bittersweet chocolate (or 4 oz, unsweetened chocolate and 12 oz. semisweet chocolate)
1 3/4 C. sugar
1 t. vanilla
Sift flour, baking powder and salt together; set aside. Melt butter and chocolate together over double boiler. Watch to ensure chocolate does not burn. Cool to warm room temperature.
Beat eggs and sugar together to ribbon stage (egg mixture will double in volume and turn light in color. When you lift whisk out, it will leave a ribbon trail).
Add vanilla, then slowly add chocolate mixture. Mix only until incorporated. Sift dry ingredients into bowl; fold together. Mix only until incorporated. Put mixture into airtight container and refrigerate until stiff.
Scoop dough in whatever amount you desire onto parchment-lined cookie sheets and bake in preheated 325°F. oven until tops crack and cookies just set, 7 - 10 minutes depending on size. Do not overbake.
These cookies can be made ahead. Scoop onto parchment paper and freeze until needed. Remove from freezer and bake as directed above.
Makes about 3 dozen mid-size cookies.
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