Sunday, July 6, 2014

Chocolate Wows

Happiness Is A Full Cookie Jar...I have fond memories of baking cookies with my mother and grandmother, and the cookie jar was always full of all kinds of treats. Even my brother would bake his famous Toll House Cookies from time to time. He was the king of the chocolate chip cookie and no one could make them as good as he did. 
Why would I buy pricey commercial cookies made with weird ingredients like palm oil, hydrogenated shortening, high-fructose corn syrup, and who knows what is int the preservatives added for "freshness" when baking homemade cookies is so simple? Cookies are one of the easiest bake goods to make and it's one of the first things that a child learns to do solo.
I bake on a daily basis when we are on the road and at home, Bubba and the crew have come to expect the cookie jars to be full at all times. Besides, when I'm really tired of the same ole, same ole baking relaxes me and makes everyone happy. Chocolate Wows, the name pretty much says it all...Three kinds of chocolate plus pecan makes for a happy crew...and a happy crew makes for a happy me! Besides, none of us are spring chickens anymore and I'm pretty sure if I can't pronounce it or spell it, then we shouldn't be eating it.

Ingredients:

  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened cocoa
  • 1teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 6 squares {6 ounces} semisweet chocolate, chopped
  • 1/2 cup unsalted butter {1 stick}
  • 2 large eggs
  • 3/4 cup raw sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 2 cups pecans {8 ounces}, chopped
  • 1 {6 ounce} package semisweet chocolate chips {1 cup} 

Directions:

  1. Preheat oven to 325 degrees. Grease two large cookie sheets.
  2. In a small bowl combine flour, cocoa, baking powder, and salt.
  3. In a heavy 2-quart saucepan over low heat, melt chocolate and butter, stirring frequently, until smooth. Let cool.
  4. In a large bowl, with mixer on medium speed, beat the eggs and sugar until light and lemon colored, 2 minutes, frequently scraping down the bowl with a rubber spatula.
  5. Add the cooled chocolate mixture, flour mixture and vanilla; on low speed, beat until blended.
  6. Increase speed to medium, beat 2 minutes. With a wooden spoon, stir in pecans and chocolate chips.
  7. Drop dough by rounded measuring teaspoons, 2-inches apart, on prepared cookie sheets.
  8. With a small metal spatula or back of a spoon, spread dough into 2-inch rounds.
  9. Bake until tops are shiny and cracked, 13 minutes, rotating cookie sheets between upper and lower racks halfway through baking.
  10. Cool cookies on cookie sheets for 10 minutes, then transfer to wire racks to cool completely.
  11. Repeat with remaining dough.
  12. Store in cookie jars for up to 3 days, if they even last that long!

ACTIVE TIME: 20 MINUTES
BAKE TIME: 13 MINUTES PER BATCH
MAKES 48 COOKIES


 
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