| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
All-purpose flour |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 6 |
oz |
Semisweet chocolate; chopped into 1/4-inch pieces |
| 3/4 |
c |
Granulated sugar |
| 3/4 |
c |
Tightly packed light brown sugar |
| 1/4 |
lb |
Room temperature unsalted butter |
| 2 |
lg |
Eggs |
| 2 |
ts |
Pure vanilla extract |
| 3 |
c |
M&M's peanuts |
INSTRUCTIONS
Preheat the oven to 350 degrees. In a sifter combine the flour, baking
soda and salt. Sift onto a large piece of wax paper and set aside until
needed. Heat 1 inch of water in the bottom half of a double boiler over
medium heat. With the heat on, place the semisweet chocolate in the top
half of the double boiler. Use a rubber spatula to stir the chocolate until
completely melted and smooth, about 4 to 5 minutes. Transfer to a 1-quart
bowl and set aside. Place the granulated sugar, light brown sugar and
butter in a 7-quart bowl. Use a stiff rubber spatula (or a wooden spoon)
to cream the ingredients together until smooth. Add the eggs and vanilla
extract and mix to incorporate. Add the melted chocolate and mix until
combined. Add the sifted dry ingredients and thoroughly combine. Add the
M&M's, mixing to incorporate. Using 3 heaping tablespoons of dough for
each cookie (approximately 3 ounces), portion 6 cookies, evenly spaced,
onto each of 3 nonstick baking sheets (this is a hefty cookie, so don't
crowd). Place the baking sheets on the top and center racks of the
preheated oven and bake for 14 minutes. Remove the cookies from the oven
and cool to room temperature on the baking sheets, about 30 minutes. Store
the cooled cookies in a tightly sealed plastic container until ready to
serve.
Recipe By : BAKERS' DOZEN (MARCEL DESAULNIERS) SHOW #BD1A23
Posted to MC-Recipe Digest V1 #309
Date: Sat, 23 Nov 1996 22:27:23 -0600
From: Jackie Bordelon <jbord@premier.net>
A Message from our Provider:
“God will ultimately have HIS way, not yours!”