Wednesday, September 3, 2008

Bittersweet Chocolate Drops

This is another recipe from my Short and Sweet cookbook. If you only buy one cookbook I recommend, and you love quick and easy desserts, this should be the one you purchase. I threw a batch of these delicious little nuggets together in about 20 minutes total, including baking time, right after we were invited at the last minute to a dinner party. They were well-received, tasty, and so easy to make. You probably have most (if not all) of the ingredients in your kitchen right now!

I am going to make another batch of these very soon!
Stay tuned for pictures!

Here's what the cookbook says: "These easy cookies combine the pure chocolate of brownies with the crispness of drop cookies. If you like nuts in your cookies, stir in about 1/2 cup chopped pecans or walnuts."

Makes about 2 dozen cookies.

4 ounces bittersweet chocolate, broken into pieces
2 tablespoons unsalted butter
1/2 cup granulated sugar
1 large egg
6 tablespoons all-purpose flour
1/2 teaspoon baking powder

Preheat the oven to 350 degrees. Coat a large baking sheet with nonstick oil spray. In a medium saucepan over medium-low heat, stir the chocolate and butter until both are nearly melted. Blend in the sugar. Working quickly to prevent curdling, whisk in the egg. Then stir in the flour and baking powder to make a stiff dough.

Drop round tablespoonfuls of dough about 1 1/2 inches apart on the prepared baking sheet. Bake until the cookies are set and the tops are crackly, 8 to 10 minutes. Let cool on the baking sheet for about 2 minutes, then transfer to a rack. Serve slightly warm or at room temperature. (The cookies can be stored, tightly covered, for up to 5 days or frozen for 1 month.)

We didn't have any cookies left to worry about storing them...

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