Chocolate Doubleheaders
If you're in the mood for double chocolate cookies, this recipe for Chocolate Doubleheaders (based on an old recipe from "Cookies by the Dozen" ) will give you exactly 12 really good cookies. For jaggedy looking cookies, scoop the dough when it's thick enough to hold its shape and plop it on the tray. For thick, rounded, cookies, chill mounds of dough until slightly firm, then gently shape into smooth balls.
Servings 12
Ingredients
- 3 tablespoons all-purpose flour (24 grams)
- ⅛ teaspoon baking powder
- ⅛ teaspoon salt
- 2 tablespoons unsalted butter
- ½ cup semisweet chocolate chips
- 1 ounce unsweetened chocolate, chopped or broken
- ⅓ cup plus 2 tablespoons sugar
- 1 large egg separated
- 1 teaspoon vanilla
- ¼ cup walnuts or toasted pecans (I don't toast walnuts, but I do toast pecans)
Instructions
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
- Combine flour, baking powder and salt in a small bowl; set aside.
- In a microwave-safe bowl, combine butter, chocolate chips and unsweetened chocolate. Microwave at 50% power for 1 ½ minutes, stopping to stir every 30 seconds. Set aside and let cool slightly.
- In a medium size mixing bowl, begin beating egg white until soft peaks start to form. Gradually add the sugar, beating all the while. Beat in the melted chocolate mixture and stir until smooth. Beat in the egg yolk and the vanilla.
- Add the flour mixture and stir until blended, then stir in the nuts.
- Drop batter by rounded tablespoonfuls onto parchment lined cookie sheet. Bake for 9 minutes, turning cookie sheet halfway through for even baking. The cookies will not look done, although they should be. Let them cool for about 10 minute on the cookie sheet.
