| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies, Mimi |
48 |
Servings |
INGREDIENTS
| 1 |
c |
BUTTER,DIVIDED |
| 2 |
oz |
UNSWEETENED BAKING CHOCOLATE |
| 2 1/4 |
c |
FLOUR |
| 1/2 |
ts |
SODA |
| 1/4 |
ts |
SALT |
| 1 |
c |
DARK BROWN SUGAR, PACKED |
| 1/2 |
c |
SUGAR |
| 2 |
lg |
EGGS |
| 2 |
ts |
VANILLA EXTRACT |
| 1 1/2 |
c |
RAISINS |
| 1 |
c |
SEMISWEET CHOCOLATE CHIPS |
INSTRUCTIONS
PREHEAT OVEN TO 300*F. IN A DOUBLE-BOILER OVER HOT
BUT NOT BOILING WATER, MELT 1/2 CUP BUTTER AND THE
CHOCOLAT. REMOVE FROM HEAT AND SET ASIDE. IN MEDIUM
BOWL, COMBINE FLOUR, SODA AND SALT. IN A LARGE BOWL
WITH AN ELECTRIC MIXER BLEND SUGARS AT MEDIUM SPEED
UNTIL FLUFFY. ADD THE REMAINING 1/2 CUP BUTTER AND MIX
TO FORM A GRAINY PASTE, SCRAPING DOWN THE SIDES OF THE
BOWL. ADD EGGS AND VANILLA, AND BEAT AT MEDIUM SPEED
UNTIL LIGHT AND FLUFFY. ADD MELTED CHOCOLATE AND BLEND
UNTIL THOROUGHLY COMBINED. ADD THE FLOUR MIXTURE,
RAISINS AND CHOCOLATE CHIPS. BLEND JUST UNTIL
COMBINED. DROP BY ROUNDED TABLESPOONS ONTO UNGREASED
BAKING SHEETS 2 INCHES APART. BAKE FOR 20-22 MIN OR
UNTIL SET. TRANSFER TO COOL, FLAT SURFACE IMMEDIATELY
WITH A SPATULA.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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