911 Chocolate Emergency Cookies
from Diane Mott Davidson’s Sticks and Scones
6 oz semisweet chocolate chips
6 oz bittersweet chocolate, broken into large pieces
8 T unsalted butter (1 stick), softened and divided
1 ½ cups flour
⅓ cup cocoa
1 ½ t. baking powder
½ t. salt
¾ c. dark brown sugar
¾ c. granulated sugar
3 large eggs
1 ½ t. vanilla extract
Vanilla Icing
In top of double boiler, melt the chips, chopped chocolate and 4 T. butter. When melted, set aside to cool briefly.
Sift together flour, cocoa, baking powder and salt. Set aside.
In large mixing bowl, beat remaining 4 T. butter with sugars. When the mixture is the consistency of wet sand, add the eggs and vanilla. Mix in the slightly cooled chocolate mixture, mixing only until completely combined. Stir in the flour mixture, mixing only until completely combined and no traces of flour appear.
Cover the bowl with plastic wrap and refrigerate for 25 minutes until the mixture can be easily spooned up with an ice cream scoop.
Preheat oven to 350°F. Butter two cookie sheets. Using a 4 T. ice cream scoop, measure out a dozen cookies per sheet. Bake one sheet at a time for about 9 to 11 minutes, just until the cookies have puffed and flattened. Do not overbake; the cookies will firm up on cooling. Allow cookies to cool two minutes on cookie sheet, then transfer them to racks and allow to cool completely.
Frost with vanilla icing
Vanilla Icing
4 T. butter
⅓ c. whipping cream
¾ t. vanilla
2 ¼ c. confectioners’ sugar
Beat butter until very creamy. Gradually add cream, vanilla and sugar and beat well. If necessary, add more sugar to icing. It should be fairly stiff.