Difference between revisions of "Double Chocolate Chunk Cookies"
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* 8 oz semisweet or bittersweet chocolate chunks | * 8 oz semisweet or bittersweet chocolate chunks | ||
* 1/2 stick butter | * 1/2 stick butter | ||
| − | * 2/3 C flour | + | * 1/4 t cayenne pepper |
| + | * 83g (2/3 C) flour | ||
* 1/4 t baking powder | * 1/4 t baking powder | ||
* pinch of salt | * pinch of salt | ||
| − | |||
* 2 eggs | * 2 eggs | ||
* 3/4 C brown sugar | * 3/4 C brown sugar | ||
| Line 20: | Line 20: | ||
From poorgirleatswell | From poorgirleatswell | ||
| + | |||
| + | [[Category:Finger Food Desserts]] | ||
Latest revision as of 19:24, 24 January 2025
Ingredients
- 8 oz semisweet or bittersweet chocolate chunks
- 1/2 stick butter
- 1/4 t cayenne pepper
- 83g (2/3 C) flour
- 1/4 t baking powder
- pinch of salt
- 2 eggs
- 3/4 C brown sugar
- 1 t vanilla extract
- 6 oz semisweet or bittersweet chocolate chips
Preheat the oven to 350.
Melt the chocolate chunks, butter, and cayenne over a double boiler and allow to cool a bit. Whisk the flour, baking powder, and salt together.
Beat the eggs, brown sugar, and vanilla until fluffy. Slowly mix in the melted chocolate, then fold in the flour mixture, then the chocolate chips.
Drop teaspoons of batter on a cookie sheet and bake until glossy and cracking on top, 10-12 minutes.
From poorgirleatswell
