From the LA Times
Ingredients:
2 1/4 oz unsweetened chocolate, chopped
4 1/2 oz bittersweet chocolate, chopped
4 T butter, unsalted
2 eggs
1 1/2 T instant espresso
7/8 c sugar
1/4 c pastry flour
1/8 t baking powder
1/8 t salt
4 oz bittersweet chocolate, 1/2" chunks
Methodology:
Preheat the oven to 350°F.
Melt first group of ingredients, don't cool.
In the bowl of a stand mixer, using the whisk attachment, beat the second group of ingredients on high 2-3 minutes, until mixture lightens in color and thickens.
Pour in the melted chocolate mixture, and mix to combine. Add third group of ingredients and mix gently until just combined. Remove from stand mixer and mix in chocolate pieces.
Scoop 1/4 c amounts of dough onto parchment paper and bake for 15 minutes.
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