The one thing my blog has suffered from is a complete lack of desserts over the past year. I’m not too much of a dessert guy and don’t think of myself as a baker at all. A Baker is someone who is disciplined enough to check a recipe and follow it without really changing it too much. They are usually detail oriented and popular at the office when they bring their baked treats to the break room. This defines most of my personality void.
Here are some delicious cookies extracted from the Baker’s Chocolate test kitchen. Baker’s has been around for more than 230 years and they are a pantry staple for not only desserts, but I’ve also used their products in mole sauces which have turned out pretty good. This batch disappeared in about 10 hours.
Ingredients (makes about 2.5 dozen cookies)
- 2 8 oz packages Baker’s Semi-sweet baking chocolate
- 3/4c firmly packed brown sugar
- 1/4c butter, at room temperature
- 2 eggs
- 1 tsp vanilla
- 1/2 c flour
- 1/4 tsp baking powder
- 2c chopped walnuts (optional)
1. Preheat the oven to 350 degrees. Coarsely chop 1 package of backer chocolate. Set aside.
2. Microwave remaining chocolate in large microwaveable bowl on High for 1 minute. Stir and then heat again on high for an additional minute. Stir until chocolate is completely melted.
3. Add sugar, butter, eggs, and vanilla to the bowl and stir until well blended. Add flour and baking powder. Mix well to combine.Stir in chopped chocolate pieces and walnuts.
Note: If omitting nuts, increase flour to 3/4c.
4. Drop rounded tablespoons of dough onto ungreased baking sheet about 2 inches apart.
5. Bake for 12 to 15 minutes until cookings are puffed and shiny. Allow to cool for 1 minute on pans and then place cookies on cooling rack. Serve warm with a glass of milk.