Have these ready at a moment's notice by freezing the mounds of dough to bake whenever you want hot-out-of-the-oven goodness. Serve as is for dessert or use them to sandwich vanilla ice cream or roasted marshmallows.
- Portion size 30 servings
- Credits : Canadian Living Magazine: July 2011
Ingredients
Method
In large heatproof bowl over saucepan of hot (not boiling) water, melt half of the chocolate with butter; let cool to lukewarm. Stir in sugar, eggs and vanilla.Whisk together flour, baking soda and salt; stir into chocolate mixture. Stir in remaining chopped chocolate. Cover and refrigerate for 30 minutes.
Drop by 2 tbsp or by 1 oz ice-cream scoop onto parchment paper–lined baking sheets. (Make-ahead: Freeze until firm. Transfer to airtight container and freeze for up to 2 weeks. Bake frozen, adding 2 minutes to baking.)
Bake in 350°F (180°C) oven until tops are crackled and no longer glossy, 12 to 15 minutes. Let cool on pan for 2 minutes; remove to rack and let cool completely.
Nutritional facts Per cookie: about
- Sodium 45 mg
- Protein 2 g
- Calories 136.0
- Total fat 6 g
- Potassium 12 mg
- Cholesterol 21 mg
- Saturated fat 4 g
- Total carbohydrate 19 g
%RDI
- Iron 5.0
- Folate 6.0
- Calcium 1.0
- Vitamin A 3.0
