Daily Chocolate Fix. . .(Bittersweet Brownie Drops with Milk Chocolate Chunks)
BITTERSWEET BROWNIE DROPS WITH MILK CHOCOLATE CHUNKS
1/3 cup plus 1 Tbs all-purpose flour
1/8 tsp baking soda
8 oz bittersweet chocolate, chopped
1/4 cup butter, cut up
1 scant cup sugar
1/2 tsp vanilla
1/4 tsp salt
1 cup chopped walnuts or pecans
6 oz milk chocolate, coarsely chopped, or 1 cup milk chocolate chips
Heat oven to 350 degrees. Whisk flour and baking soda in small bowl.
Melt bittersweet chocolate and butter in medium heatproof bowl set in large skillet filled with 1 inch barely simmering water over low heat. Stir frequently until melted, smooth and fairly hot to the touch; remove bowl from skillet.
Stir in sugar, vanilla and salt. Add eggs one at a time, stirring just until blended. Add flour mixture; stir vigorously until smooth and glossy and batter pulls away from sides of bowl. (It's important the better pulls itself together, so don't stop mixing until it does.) Cool to room temperature.
Stir in nuts and milk chocolate. Drop 1 rounded tablespoon of batter per cookie 2 inches apart onto parchment paper-lined baking sheets.
Bake 10 to 12 minutes or until cookies are puffed and crackled on the surface but still soft when gently touched. Slide cookies and parchment paper onto wire rack; cool completely.
*recipe taken from a magazine