(M: about 26, 2-1/2” in diameter)
Do you know that cocoa powder is very healthy for the intestines? I use Hershey’s Special Dark Cocoa Powder, and that is even better.
Ingredients: 1 pkg. 4oz. (113.5g) 60% cacao bittersweet chocolate chopped; 2 ounces semi-sweet chocolate grated; 1 cup semi-sweet chocolate chips; ½ cup packed light brown sugar; 1 cup granulated sugar; 16 tbsp. (2 sticks) softened unsalted butter; 2 extra large eggs; 2 tsp. vanilla extract; a mixture of: 3 cups un-sifted all-purpose flour; ½ tsp. salt; 2 tsp. baking soda; 2 tbsp. unsweetened natural cocoa powder or special dark cocoa powder.
In a microwave for 30-second intervals, stirring or over the warm water, melt the bittersweet chocolate. Take off, cover and let it cool. When cooled, whisk in the sugars. In a large bowl, whisk the eggs well, then add the chocolate chips, vanilla extract and the grated chocolate, melted chocolate mixture, and then soften butter. Now with a wooden spoon or a fork, whisk the flour mixture. Combine all well until no traces of the flour are left.
Drop about 2 heaping tablespoonful of batter on 4 to 5 dinner plates. With wet hands, shape and make the neat rounds, and refrigerate for 15-20 minutes until firm. Preheat the oven at 375 degrees. Line two large baking sheets with parchment paper. Take out 6 rounds and place them about 2 inches apart on each baking sheet. Wet your hands and flatten the rounds to ¾ inches high. Bake in a preheated oven for about 8 minutes, turning the tray around halfway during baking. Take out the baking sheet and let cookies cool for 5 minutes. Then with the spatula, turn them over on a cutting board and cool completely. Repeat with rest of the dough. When cookies are cooled serve, or store them in a cookie jar, between the paper towels and/or parchment paper, for up to 3-4 weeks.
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