Some of you may shun me for this but I took on Big Cookie last week. No, I did not head to the sate capitol and share my thoughts with the adult selling Girl Scout Cookies on behalf of her daughter. I took on Big Cookie by proclaiming that the cookie I baked was better that any Girl Scout Cookie on the market.
And I bet that my friends ate more of my cookies last week than they did of any thin mint or samoa.
Salted Chocolate Cookies
Make the cookies: Preheat oven to 350˚. Combine the 8 oz. of chocolate with the butter in a double boiler and stir occasionally until the chocolate and butter is melted. Remove from heat and let cool for 10 minutes. In a separate bowl, whisk together the flour, baking powder, and salt.
In the bowl of an electric mixer, combine the eggs, brown sugar, and vanilla. Beat on medium-high until the mixture is fully combined. Reduce the speed to low and add the melted chocolate, beating until incorporated. Add the flour mixture and mix until combined. Fold in the rest of the chocolate.
Using a size 100 scoop, scoop dough onto silicone or parchment-lined baking sheets. Sprinkle with flaked sea salt and bake for 10 minutes.
8 oz. semisweet chocolate, chopped
4 tbsp butter, cut into pieces
3 1/8 oz AP flour
1/2 tsp baking powder
3/4 tsp sea salt (I use Maldon)
2 large eggs, at room temperature
6 1/8 oz light brown sugar
1 tsp vanilla
12 oz. 60-70% dark chocolate, chopped
Filled with a caramel frosting
