In the past two days, I've had or heard word of two amazing desserts. One, chocolate-chocolate-chocolate cookies from my fellow choir foodie Paulette, and one from my cupcake goddess Marianne. Someone remind me not to make these on the same day--everyone in the vicinity will collapse into sugar comas.
Paulette's:
Triple-Chocolate Cookies
Bon Appétit, July 2005, by chef Tom Douglas
yield: Makes about 16
Ingredients
* 10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
* 1/2 cup plus 2 teaspoons all purpose flour
* 3 tablespoons unsweetened cocoa powder
* 1/4 teaspoon baking powder
* 1/4 teaspoon salt
* 1 cup plus 1 tablespoon sugar
* 5 tablespoons unsalted butter, room temperature
* 3 large eggs
* 1 1/2 teaspoons vanilla extract
* 6 ounces (1 cup) semisweet chocolate chips
Preparation
Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Stir chopped chocolate in top of double boiler set over simmering water until melted and smooth; remove from over water. Cool melted chocolate 10 minutes.
Meanwhile, sift flour, cocoa powder, baking powder, and salt into medium bowl. Using electric mixer, beat sugar and butter in another medium bowl until crumbly. Add eggs, 1 at a time, beating well after each addition. Continue to beat until mixture is light, pale, and creamy, about 5 minutes. Add lukewarm melted chocolate and vanilla and beat just until blended. Fold in dry ingredients, then chocolate chips.
Drop chocolate cookie batter by 1/4 cupfuls onto prepared baking sheets, spacing 2 inches apart. Bake cookies, 1 baking sheet at a time, until tops are evenly cracked but cookies are not yet firm to touch, about 16 minutes. Cool cookies completely on baking sheets. Using metal spatula, carefully transfer 4 cookies to each of 4 large resealable plastic bags, arranging in single layer. Freeze cookies overnight. (Can be made 3 days ahead. Keep frozen.)
P.S. Do not overbake!!!
Bon Appétit, July 2005, by chef Tom Douglas
yield: Makes about 16
Ingredients
* 10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
* 1/2 cup plus 2 teaspoons all purpose flour
* 3 tablespoons unsweetened cocoa powder
* 1/4 teaspoon baking powder
* 1/4 teaspoon salt
* 1 cup plus 1 tablespoon sugar
* 5 tablespoons unsalted butter, room temperature
* 3 large eggs
* 1 1/2 teaspoons vanilla extract
* 6 ounces (1 cup) semisweet chocolate chips
Preparation
Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Stir chopped chocolate in top of double boiler set over simmering water until melted and smooth; remove from over water. Cool melted chocolate 10 minutes.
Meanwhile, sift flour, cocoa powder, baking powder, and salt into medium bowl. Using electric mixer, beat sugar and butter in another medium bowl until crumbly. Add eggs, 1 at a time, beating well after each addition. Continue to beat until mixture is light, pale, and creamy, about 5 minutes. Add lukewarm melted chocolate and vanilla and beat just until blended. Fold in dry ingredients, then chocolate chips.
Drop chocolate cookie batter by 1/4 cupfuls onto prepared baking sheets, spacing 2 inches apart. Bake cookies, 1 baking sheet at a time, until tops are evenly cracked but cookies are not yet firm to touch, about 16 minutes. Cool cookies completely on baking sheets. Using metal spatula, carefully transfer 4 cookies to each of 4 large resealable plastic bags, arranging in single layer. Freeze cookies overnight. (Can be made 3 days ahead. Keep frozen.)
P.S. Do not overbake!!!
Marianne's:
Chocolate Salted-Caramel Mini Cupcakes
1 1/2 cups flour
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup buttermilk
3 tablespoons vegetable oil
1 teaspoon vanilla
3/4 cup warm water
Salted Caramel Filling
sea salt, for garnish
Dark Chocolate Frosting
1. Preheat oven to 350. Line mini muffin tins with paper liners. In a mixing bowl, whisk together flour, cocoa, sugar, baking soda, baking powder, and salt. Add eggs, buttermilk, oil, vanilla, and the water. With an electric mixer on low speed, beat until smooth and combined, scraping down sides of bowl as needed.
2. Divide batter evenly among lined cups, filling each about two thirds full. Bake, rotating tins halfway through, until a cake tester inserted in center comes out clean, about 15 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.
3. To finish, use a paring knife to cut a cone shaped piece from the center of each cupcake. Spoon warm filling into each hollowed out cupcake. Sprinkle a pinch of sea salt over filling.
4. Pipe frosting onto each cupcake and garnish with sea salt.
Caramel Filling:
2 1/2 cups sugar
2/3 cup water
1 tablespoon light corn syrup
3/4 cup heavy cream
2 1/2 teaspoons sea salt
Heat sugar with the water and corn syrup in a heavy saucepan over high, stirring occasionally, until syrup is clear; clip a candy thermometer to side of pan. Stop stirring, and cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush as needed. Boil, gently swirling pan occasionally, until mixture is caramelized and just reaches 360 degrees. Remove from heat; slowly pour in cream (mixture will spatter) and stir with a wooden spoon until smooth. Stir in salt. Use immediately; if at any time caramel begins to harden, reheat gently until pourable.
Dark Chocolate Frosting:
1/2 cup plus 1 tablespoon unsweetened cocoa powder
1/2 cup plus 1 tablespoon boiling water
2 1/4 cups unsalted butter, room temperature
3/4 cup confectioner's sugar, sifted
1/4 teaspoon salt
1 1/2 pounds semi-sweet chocolate, melted and cooled
Combine cocoa and the boiling water, stirring until cocoa is dissolved. With an electric mixer on medium-high speed, beat butter, confectioner's sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture. If not using immediately, frosting can be refrigerated up to five days.
1 1/2 cups flour
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup buttermilk
3 tablespoons vegetable oil
1 teaspoon vanilla
3/4 cup warm water
Salted Caramel Filling
sea salt, for garnish
Dark Chocolate Frosting
1. Preheat oven to 350. Line mini muffin tins with paper liners. In a mixing bowl, whisk together flour, cocoa, sugar, baking soda, baking powder, and salt. Add eggs, buttermilk, oil, vanilla, and the water. With an electric mixer on low speed, beat until smooth and combined, scraping down sides of bowl as needed.
2. Divide batter evenly among lined cups, filling each about two thirds full. Bake, rotating tins halfway through, until a cake tester inserted in center comes out clean, about 15 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.
3. To finish, use a paring knife to cut a cone shaped piece from the center of each cupcake. Spoon warm filling into each hollowed out cupcake. Sprinkle a pinch of sea salt over filling.
4. Pipe frosting onto each cupcake and garnish with sea salt.
Caramel Filling:
2 1/2 cups sugar
2/3 cup water
1 tablespoon light corn syrup
3/4 cup heavy cream
2 1/2 teaspoons sea salt
Heat sugar with the water and corn syrup in a heavy saucepan over high, stirring occasionally, until syrup is clear; clip a candy thermometer to side of pan. Stop stirring, and cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush as needed. Boil, gently swirling pan occasionally, until mixture is caramelized and just reaches 360 degrees. Remove from heat; slowly pour in cream (mixture will spatter) and stir with a wooden spoon until smooth. Stir in salt. Use immediately; if at any time caramel begins to harden, reheat gently until pourable.
Dark Chocolate Frosting:
1/2 cup plus 1 tablespoon unsweetened cocoa powder
1/2 cup plus 1 tablespoon boiling water
2 1/4 cups unsalted butter, room temperature
3/4 cup confectioner's sugar, sifted
1/4 teaspoon salt
1 1/2 pounds semi-sweet chocolate, melted and cooled
Combine cocoa and the boiling water, stirring until cocoa is dissolved. With an electric mixer on medium-high speed, beat butter, confectioner's sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture. If not using immediately, frosting can be refrigerated up to five days.
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