Triple Chocolate Devil Drops - December 8, 2009
Technically, this is only a double chocolate devil drop because the third chocolate was meant to be melted white chocolate drizzled over the chocolate chocolate chip cookie. But I baked these last night and I don't have that kind of time on the weeknights to mesh with garnishes. I made the dough last weekend, portioned it into dough balls and put them in ziploc bags in the freezer. The dough was pretty soft so I had to shape them into balls, put them on a plastic plate and freeze them first before they were firm enough to be placed in ziploc freezer bags.
These came out pretty well - they were soft and moist and I got a couple of comments at work that they were like "little cakes" or "little devil's food cakes". Good enough for me. This recipe is from one of my favorite cookie books: The Good Cookie by Tish Boyle. The only drawback is they're pretty fragile and are a bit too moist to stack well. I wouldn't recommend them as a care package cookie for mailing. Time these carefully in the oven. I underbaked a batch and they came out a tad too mushy. Otherwise, they're nice, rich and chocolatey.
Dark Chocolate Cookies
2 cups all-purpose flour
2/3 cup nonalkalized cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
1/8 teaspoon salt
¾ cup (1 ½ sticks) unsalted butter, softened
1 1/3 cups granulated sugar
2 large eggs
1 ½ teaspoons vanilla extract
2/3 cup sour cream
1 cup (6 ounces) semisweet chocolate morsels
White Chocolate Drizzle
4 ounces good-quality white chocolate, chopped
Make the cookies
1. Position a rack in the center of the oven and preheat the oven to 350˚F. Lightly grease two baking sheets.
2. Sift together the flour, cocoa powder, baking powder, baking soda, and salt into a medium bowl. Gently whisk together to blend.
3. In the bowl of an electric mixer, using the paddle attachment, beat the butter and sugar at medium speed until light, about 2 minutes. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Mix in the vanilla extract. At low speed, add the dry ingredients in three additions, alternating them with the sour cream in two additions, and mixing until just combined. Using a wooden spoon, stir in the chocolate chips.
4. Drop the dough by tablespoonfuls onto the prepared baking sheets, spacing the cookies 1 inch apart. Bake the cookies, one sheet at a time, for 12 to 15 minutes, or until no impression is left when you touch a cookie very lightly with a finger. Transfer the cookies to a wire rack and cool completely.
Garnish the cookies
5. In a double boiler, melt the white chocolate over barely simmering water, stirring frequently. Scrape the melted chocolate into a small sealable plastic bag and seal the bag. Using scissors, cut a tiny hole in one of the bottom corners of the bag.
6. Arrange the cookies on a wire rack over a baking sheet. Drizzle white chocolate over the cookies in thin parallel lines. Refrigerate the cookies for 5 minutes, or just until the chocolate is set.
Store in an airtight container at room temperature up to 5 days.