Back in the Saddle

Well after months of family stress with the terminal illness and unexpected and untimely loss of my beloved Aunt I've been finally able to take a breath and work at getting back on track. The holidays were a blur, there was nearly no baking or really any celebratory cooking done by or for my family. And because of it things seemed kinda non existent, like thing s were missed.
So, I spent today blog surfing on and off and am entirely worn out after all the reading that I did. But not too worn out to make some cookies!!!
We'd been craving brownies here at the house but we seemed to be out of brownie mix. (Gasp!) Also I decided that who really needs that many brownies in a house when there is no one close by to share with. So instead I decided to make Baker's Chocolate Chocolate Chunk Cookies with a few small changes because I really didn't have my usual stash of chocolate in the house.

Baker's Chocolate Chocolate Chunk Cookies (with some slight changes ala me!)

5 oz Baker's Semi-Sweet Chocolate Chopped
3 oz Semi-Sweet Chocolate
3/4 C. firmly packed Brown Sugar
1/4 C. Butter softened
2 Eggs
1 tsp Vanilla
1/2 tsp Baking Powder
3/4 C. Walnuts Chopped
3/4 C. Chopped Chocolate (on in my case mini chips)

Melt Chocolate in a large microwaveable bowl on high for 2 minutes. Stir chocolate till it's melted and smooth. Add sugar, butter, eggs and vanilla. Stir with a wooden spoon until well blended. Add flour and baking powder. Mix in Walnuts and Chopped Chocolate.

Drop Scant 1/4 cupfuls of dough onto ungreased baking sheet.

Bake at 350 degrees for 13-14 minutes or until cookies look puffed and feel set to the touch.
Cool 1 minute on baking sheet before removing them to a rack to cool.
Makes 18 or so cookies.




Ok, here's what I've found.
#1 No skimping on the additions. The original recipe calls for 2 cups walnuts and 8 ounces coarsely chopped chocolate. I think that this helps the cookies retain the shape and not spread quite so flat due to the amount of goodies the dough has to surround.

#2 I think if you let the batter sit for a few minutes it firms up just a little making the dough mound more than spread too.

These are really like ultra fudgey brownies with lots of chunks and man are they tasty! Now off to do the dishes.

Next up the weekly Tuesday's with Dorie project...