First Place
Mexican Double Chocolate Chocolate Chip Cookies
By: Chaim B. Potter of Napa, California
"These delicious cookies almost melt in your mouth. The flavor and scent is reminiscent of warm Mexican hot chocolate. And the rich chocolate stays gooey long after they cool, if they last that long. They seem to disappear as fast as you can pull them out of the oven."
Makes approximately 3 dozen
1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1/8 teaspoon finely ground black pepper
1/4 pound coarsely chopped good quality dark chocolate
1/2 cup (one stick) unsalted butter
1 1/2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup semi-sweet chocolate chips
Preheat oven to 325 Degrees F.
Whisk together the flour, cocoa powder, cinnamon, baking soda, salt and black pepper. Set aside.
In a small heatproof bowl set over a small saucepan of simmering water, melt the coarsely chopped chocolate with the butter. Let cool slightly.
In the bowl of an electric mixer fitted with a paddle attachment, combine the melted chocolate mixture with the sugar, eggs, and vanilla. Mix on medium speed until combined. Reduce speed to low and gradually add the flour mixture. Fold in the chocolate chips.
Line a 17-by-12 inch cookie sheet with parchment paper. Using a 1-1/2 inch ice cream scoop, drop the cookie dough onto the parchment paper, spacing 2 inches apart. Bake the cookies for about 15 minutes, until they look flat and the surfaces crack (cookies should still be soft in texture). Let the cookies cool on the parchment on wire cooling racks. Store at room temperature for up to 3 days.
Just found this and they sound wonderful. Must try these this week-end. Here is the website and there is a second and third place winner for anyone interested.
http://www.copia.org/content/food_contest
Mexican Double Chocolate Chocolate Chip Cookies
By: Chaim B. Potter of Napa, California
"These delicious cookies almost melt in your mouth. The flavor and scent is reminiscent of warm Mexican hot chocolate. And the rich chocolate stays gooey long after they cool, if they last that long. They seem to disappear as fast as you can pull them out of the oven."
Makes approximately 3 dozen
1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1/8 teaspoon finely ground black pepper
1/4 pound coarsely chopped good quality dark chocolate
1/2 cup (one stick) unsalted butter
1 1/2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup semi-sweet chocolate chips
Preheat oven to 325 Degrees F.
Whisk together the flour, cocoa powder, cinnamon, baking soda, salt and black pepper. Set aside.
In a small heatproof bowl set over a small saucepan of simmering water, melt the coarsely chopped chocolate with the butter. Let cool slightly.
In the bowl of an electric mixer fitted with a paddle attachment, combine the melted chocolate mixture with the sugar, eggs, and vanilla. Mix on medium speed until combined. Reduce speed to low and gradually add the flour mixture. Fold in the chocolate chips.
Line a 17-by-12 inch cookie sheet with parchment paper. Using a 1-1/2 inch ice cream scoop, drop the cookie dough onto the parchment paper, spacing 2 inches apart. Bake the cookies for about 15 minutes, until they look flat and the surfaces crack (cookies should still be soft in texture). Let the cookies cool on the parchment on wire cooling racks. Store at room temperature for up to 3 days.
Just found this and they sound wonderful. Must try these this week-end. Here is the website and there is a second and third place winner for anyone interested.
http://www.copia.org/content/food_contest