Recipe #12 Double Chocolate Cookies

Cookies which originated in Persia has become a popular treat!!..It is a small, flat treat which can be cookies with spices, dried fruits, nuts or chocochips..

A small description of Cookies I found on the Internet. Please read it!

Cookies are most commonly baked until crisp or just long enough that they remain soft, but some kinds of cookies are not baked at all. Cookies are made in a wide variety of styles, using an array of ingredients including sugars, spices, chocolate, butter, peanut butter, nuts, or dried fruits. The softness of the cookie may depend on how long it is baked.

A general theory of cookies may be formulated this way. Despite its descent from cakes and other sweetened breads, the cookie in almost all its forms has abandoned water as a medium for cohesion. Water in cakes serves to make the base (in the case of cakes called "batter") as thin as possible, which allows the bubbles – responsible for a cake's fluffiness – to better form. In the cookie, the agent of cohesion has become some form of oil. Oils, whether they be in the form of butter, egg yolks, vegetable oils, or lard, are much more viscous than water and evaporate freely at a much higher temperature than water. Thus a cake made with butter or eggs instead of water is far denser after removal from the oven.

Oils in baked cakes do not behave as soda tends to in the finished result. Rather than evaporating and thickening the mixture, they remain, saturating the bubbles of escaped gases from what little water there might have been in the eggs, if added, and the carbon dioxide  released by heating the baking powder. This saturation produces the most texturally attractive feature of the cookie, and indeed all fried foods: crispness saturated with moisture (namely oil) that does not sink into it.

Makes: 18

Ingredients

·      1/4^th cup unsalted butter

·      170 grams semi sweet cooking chocolate (Finely chopped)

·      ½ cup and 1/8^th cup of light brown sugar (Finely ground)

·      2 medium eggs (room temperature)

·      1 tsp vanilla essence

·      1/8^th cup cocoa powder

·      3/4^th cup all-purpose flour (maida)

·      3/4^th tsp baking powder

·      500 ml boiling water

Method

-In a medium saucepan, add the boiling water and on top of that place a bigger pan. Add butter and chocolate and melt the mixture slowly on this double boiler. Remove it from heat when melted and let it stand for 5 minutes

-Till then, in a large bowl, combine brown sugar, eggs and vanilla extract and using an electric beater, on low speed beat until well blended. Now check whether the chocolate has cooled down (put a finger in the mixture and if not very hot then its ready). Pour in the chocolate mixture in the egg mixture and beat it on low speed until combined.

-Add cocoa powder, flour and baking powder and beat it on a low speed. When well blended, the mixture will be a little runny – like a cake batter. So now, cover the bowl with plastic wrap and refrigerate it for 2 hours

-Preheat the oven at 180deg c

-When you remove it from the refrigerator, it would have set and you will have to use a well-greased tablespoon to scoop out cookie dough balls and bake it on a tray covered with butter paper. Keep a distance of 5 inches between the cookies because as they cook they tend to spread

-Bake it for 15 mins and while baking you will see small cracks appearing on the cookies, which means they are ready.

-Once you remove the cookies from the oven, place it on a wire rack to cool and serve as it is or warm it a little

Happy Baking!!