Badin vs. Fairfield
Your hunting photos
Badin vs. Hamilton scrimmage
Blogs & Message Boards More...
Ludwig At Large
'The team you cover stinks'
The biggest disappointment of the 2008 Bengals season is ...
- Flyer Connection: University of Dayton sports: UD wins without being at its best
- Butler County News and Issues: Locals present Christmas list to Sen. Voinovich
- High School Huddle: Mignery resigns as Xenia football coach
- The Lounge Lizards: Prohibition repeal turns 75
- Campaigns Don't Count: Next question
Michele's Decadently Delicious Dark Chocolate Cookies
Makes 4 dozen cookies
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking soda
1 teaspoon salt
8 ounces semisweet chocolate chips
4 ounces unsweetened baking chocolate
1 1/2 cups packed light brown sugar
12 tablespoons unsalted butter (1 1/2 sticks), softened
3 eggs
1 teaspoon vanilla extract
24 ounces semisweet chocolate chips, divided
3 ounces white chocolate
Preheat oven to 325 degrees.
Sift together the flour, cocoa, baking soda and salt onto waxed paper.
In a microwave-safe bowl melt the 8 ounces semisweet chocolate chips and unsweetened chocolate and stir until smooth. Keep at room temperature until needed.
In a bowl of an electric mixer mix the brown sugar and butter on medium speed for 1 minute. Scrape the bowl and add the eggs one at a time while beating on medium. Add the vanilla extra and beat 30 seconds. Add the melted chocolates and beat for 30 seconds. Add the sifted flour and cocoa mixture and beat on low until incorporated. Mix in the half of the 24 ounces of chocolate chips.
Drop dough by rounded tablespoons onto cookie sheets and place in the middle of a preheated oven. Bake for 12 to 14 minutes until cookies no longer look wet. Do not overbake. Let cool for 5 minutes on the pan. and remove to a wire rack to cool. Repeat with remaining dough.
Melt the remaining 12 ounces chocolate chips in a microwave and stir until smooth. Dip each cooled cookie halfway into the melted semisweet chocolate and place on the wire rack to set. Repeat with all of the cookies.
Once the semisweet chocolate coating is set, melt white chocolate in the microwave and spoon into a zip-top plastic bag. Cut a tiny hole in one corner of the bag and pipe white chocolate across the entire surface of cookies in a criss cross pattern. Return to wire rack until white chocolate is set.
