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Chocolate Chip Cookies


- 1 1/4 cups white flour
- 2 tbsp. unsweetened  cocoa powder
- 1 tsp. baking powder
- 1\2  tsp. salt
- 450 g. bittersweet or semisweet chocolate
- 1/2 cup unsalted butter
- 1/2 cup sugar
- 3 eggs 

1. Sift together flour, cocoa and baking powders, and salt and set aside. Coarsely chop chocolate. Set a large metal bowl over a saucepan of simmering water. Break chocolate into small pieces. Stirring constantly melt butter and three fourths chocolate, until smooth.
2. Remove from heat, stir in sugar and eggs 1 at a time. Stir in flour mixture until just combined. Cover and chill  for 30 minutes. 
3. Line a large baking sheet with grease proof paper. Drop cookie dough from a rounded tablespoon about 2 inches apart onto baking sheet. Sprinkle each cookie with a few pieces remaining chocolate. Bake in a 375F oven for 10-12 minutes or until just set. 
4. Cool cookies in baking sheet for 5 minutes and then  transfer with a spatula to rack to cool completely. 
5. Make more cookies with remaining dough.  
6. Cookies can be store in an airtight container for 4 days. Makes about 36 cookies.