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Double Chocolate Cookies

Double Chocolate Cookies

Get Ready

Servings: Makes About 18 cookies

Prep Time: 26 minutes

Cook Time: 60 minutes

Ingredients: Add ingredients to List

This recipe was adapted for fresh from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe by Joanne Chang, Chronicle Books (2010). You will need to chill the dough for at least 3 hours when preparing this recipe.
9 oz. bittersweet chocolate
6 oz. unsweetened chocolate
8 Tbsp. unsalted butter
1/2 tsp. vanilla extract
1 1/2 cups granulated sugar
4 large eggs
1/2 cup all-purpose flour
1/4 tsp. baking soda
1/4 tsp. cream of tartar
1/4 tsp. salt
1/4 tsp. instant espresso powder or instant coffee powder
3/4 cup walnuts, toasted and chopped

directions:

1. Chop 5 ounces bittersweet chocolate and 4 ounces unsweetened chocolate and place in a metal bowl; place over a small pot of simmering water and heat until melted, stirring occasionally. Chop remaining 4 ounces bittersweet chocolate into 1/2" pieces and set aside. Finely shave remaining 2 ounces unsweetened chocolate and set aside.
2. Add butter to metal bowl with melted chocolate and stir frequently until butter is melted; remove from heat and whisk in vanilla.
3. Combine sugar and eggs in a large bowl and beat with an electric mixer on medium until thickened and pale yellow, about 5 minutes. With mixer on low, slowly add melted chocolate and butter mixture and beat 15 more seconds.
4. In a medium bowl, combine flour, baking soda, cream of tartar, salt, espresso powder, reserved chopped bittersweet chocolate, reserved shaved unsweetened chocolate, and toasted walnuts. Fold dry ingredients into butter mixture with a rubber spatula until dough is well combined. Transfer dough to an airtight container and refrigerate for at least 3 hours and up to one day.
5. Place a rack in center of oven and heat to 350 degrees. Drop 1/4-cup portions of dough onto a baking sheet, set about 2" apart. Bake until cookies are cracked on top and centers are soft but not liquid-y when gently pressed, 15 to 20 minutes; let cool on baking sheet 10 to 15 minutes, then transfer to a wire rack to cool completely. Repeat with remaining cookie dough. Transfer cookies to an airtight container and store for up to three days.
Source: Hannaford fresh Magazine, December 2018

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Quantity Ingredients  
9 oz. bittersweet chocolate  
6 oz. unsweetened chocolate  
8 Tbsp. unsalted butter  
1/2 tsp. vanilla extract  
1 1/2 cups granulated sugar  
4 large eggs  
1/2 cup all-purpose flour  
1/4 tsp. baking soda  
1/4 tsp. cream of tartar  
1/4 tsp. salt  
1/4 tsp. instant espresso powder or instant coffee powder  
3/4 cup walnuts, toasted and chopped  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Makes About 18 cookies
Base Nutrients
Calories 280 kcal (14%)
Calories from Fat 180 kcal (0%)
Total Fat 20 g (30%)
Saturated Fat 10 g (50%)
Cholesterol 55 mg (18%)
Sodium 65 mg (2%)
Total Carbohydrates 30 g (10%)
Dietary Fiber 3 g (12%)
Protein 5 g (8%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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