Grasshopper Ice Cream Cups

Grasshopper Ice Cream Cup

mint fudge cookies & mint chip ice cream & ganache topping

I think “grasshopper” in the title of this recipe is a lot more fun than just “mint and chocolate ice cream cups,” but why is the chocolate and mint combo called “grasshopper”?

I looked it up and didn’t find much except that the grasshopper is a minty after-dinner cocktail. The creme de menthe liqueur gives the green color to the drink as well as the minty flavor while the creme de cacao adds the chocolate portion. Apparently the drink originated in New Orleans back in the 50’s.

Truth be told, in my childhood I had no desire to go near anything that mixed these two flavors. Chocolate, YES! Mint? No thanks.

Then I grew to savor the sweet coolness of the Junior Mint candies–my pick of candy at the movies in my adolescence. Later I widened my sophistication when I discovered Andes Mints in my young adulthood.

However, I never had a desire to make anything with both mint and chocolate in my desserts…until last year when I crossed paths in March with a few brownie/mint combos (St. Patty’s day, you know) ,and I have been dying to try them but haven’t made the time yet (I know, I know, March was like many moons ago).

When this recipe for chocolate & mint ice cream cups flashed across my computer screen, though, I knew I had to make it soon, and the September heatwave in So Cal brought just the right opportunity. So, when this school year’s first Salad Club invite showed up, I knew exactly which dessert I would create for the event.

These Grasshopper Ice Cream Cups make for a fun presentation, they look more complex to make than they actually are, and they taste refreshingly cool.

Below is my spin on the recipe. The original site says add a handful of this and a splash of that. Well, those kinds of directions don’t work for me, so I made sure to track measurements to share with you. Enjoy!

Grasshopper Ice Cream Cup

deeeeelish!

Grasshopper Ice Cream Cups

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Yield: 24-30 (depends on whether you use some crumbs to sprinkle tops of the ice cream cups)

INGREDIENTS

Cookie Layer

  • 1 package mint & fudge cookies (I used the Keebler brand 10-ounce package)
  • 1/4 cup (4 tbsp.) unsalted butter, melted

Ice Cream Layer

  • 1 quart mint chip ice cream

Ganache Topping

  • 8 ounces bittersweet chocolate (I use Ghirardelli 60% cacao baking bar; semisweet chocolate chips would work, too)
  • 1/2 cup heavy cream
  • 1/4 cup milk
  • 2 tbsp. light corn syrup
  • optional: chocolate jimmies or green sugar sprinkles

DIRECTIONS

  1. For bottom cookie layer, break cookies into chunks and place in a food processor. Process until cookies form into fine crumbs. Add melted butter and pulse a few times until crumbs are coated with butter. (If you want to sprinkle some crumbs on top of the ice cream cups, set some aside before adding butter, about 1/4 cup. However, adjust how much butter you use. For each cup of crumbs, use 2 tbsp. melted butter.)
  2. Place 1 tbsp. crumbs into each muffin paper, then tamp down the crumbs using a tamper or the back of a spoon.
  3. Scoop 3 tbsp. ice cream into each muffin cup (I used my small cookie scoop), and either flatten the ice cream with your fingers or with the back of a spoon. Place ice cream cups in freezer while making the ganache topping. Note: If the ice cream is too hard, let it soften a bit while in the muffin paper. The first time I made these, I let the ice cream soften before scooping. The second time, I scooped while it was frozen hard and found it easier to work with than when it was softened.
  4. For the ganache topping, chop the chocolate into small bits. Place in a bowl or cup with a spout.
  5. In a small saucepan over medium heat, warm the cream, milk, and corn syrup just until it begins to bubble. Stir it occasionally so it won’t scorch bottom of pan. Remove from heat and pour over the chocolate. Give the bowl a tap to settle the milk into the chocolate. Let stand one minute undisturbed, then gently mix from center outward until chocolate melts and mixes into the milk.
  6. Pour the ganache over the ice cream cups to cover the ice cream (it will pour thickly). Start at outside edges and work your way to the center. Use your finger or the back of a spoon the spread the ganache to cover all exposed ice cream.
  7. If you want to sprinkle with cookie crumbs, do so quickly because the ganache will harden quickly atop the frozen ice cream. Sprinkle it on after pouring ganache onto every two muffin cups. Chocolate jimmies or green sugar sprinkles would make for fun presentations, too. Place in freezer to harden, which shouldn’t take long. After hardening, store in an airtight container.

SOURCE: adapted from Dreyer’s

Dark Chocolate Fudge Pops

fudgesicle

rich, decadent fudgepops!

Happy Labor Day!

I awoke before 6am, and after reading emails and a few blog posts, I remembered the fudgesicles I had whipped up yesterday afternoon. So yes, at 6:30 a.m., I ate a fudgesicle. Oh-so-very healthy of me, huh?

And it tasted yuuuuuuuuuuuuuuumy!

I’m using a HUGE amount of willpower right now to not eat another. And another. ‘Cause I easily could.

I took one bite, then a second, followed by a third. I really wanted to devour it pronto. But I made myself stop long enough to snap a quick picture. Luckily it came out okay enough to share on the blog. And then I promptly devoured the remaining frozen treat!

It has taken me over a year to find a fudgesicle recipe that I like. This one works. And it works well. The others tasted grainy, powdering, chalky… But this one? Creamy. Rich. Decadent.

And it uses NO added sugar. None. Can you believe that? I’m still stunned by that one. Granted, the chocolate has sugar in it, but not one spec of added sugar to the ingredients list.  So cool.

Heavy whipping cream plus milk plus a bit of cocoa plus finely chopped chocolate and a bit of vanilla. That’s it. Only that. And it produces a rich, chocolatey scrumptious frozen treat. I’m in awe right now. And so darn excited.

And really annoyed that my impatience last night caused me to lose one of the fudgesicles. I pulled the cap off the popsicle mold only to have the not-yet-frozen chocolate spill ALL OVER the kitchen floor. Into far corners. Little dots of chocolate mess speckling the tiles. Not happy. About the mess. And now about losing a darn yummy fudgesicle.

I had planned to use a bar of Ghirardelli baking chocolate in this, but I only had chocolate chips in the pantry. And I grabbed the container of Hershey’s Dark Cocoa so I used that. Both worked out just fine. Very fine, actually.

So, I guess we can call this a Dark Chocolate Fudgesicle. Or maybe Darn Delicious Dark Chocolate Fudgesicle.

I just had a thought. Is “fudgesicle” a brand name? If so, then I guess I should label these fudge pops instead?

Dark Chocolate Fudge Pops

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INGREDIENTS

DIRECTIONS

  1. Finely chop the chocolate, then place in a 4-cup (or larger) bowl with a spout (makes pouring into the pop molds much easier).
  2. In a medium saucepan, combine cream, milk, and sifted cocoa (to break up lumps). Place over medium heat, whisking until cocoa dissolves and mixture comes to a simmer. If you go beyond a simmer, you risk creating a grainy texture for the pops.
  3. Remove from heat; pour over the chopped chocolate and allow 2-3 minutes to pass before mixing. Then whisk gently until the chocolate melts and is thoroughly mixed in.
  4. Add the vanilla and mix.
  5. Pour the mixture into ice pop molds and place in freezer until solid.
  6. To unmold, place pop in lukewarm water for 1-2 minutes until it easily releases from mold. Now, enjoy every last rich and decadent bite!

SOURCE: Alton Brown’s Fudgepops from Foodnetwork.com

 

 

Cream Cheese Brownies

Cream Cheese Brownies

Decadent brownies with swirls of tangy cream cheese filling

Want something beyond the ordinary brownie? Try these Cream Cheese Swirl versions. Not only do they look gorgeous with that swirl effect, but every bite awards you a taste of tangy cream cheese flavor to complement the rich chocolatey brownie. Furthermore, not only will you impress with the flavor combo, but you will impress with the attractive swirl design. And you know what? It’s really a simple technique!

Cream Cheese Brownies

Cream Cheese Brownies

Cream Cheese Brownies

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INGREDIENTS

Cream Cheese Filling

  • 4 oz. cream cheese, room temperature, cut into 8 pieces
  • 1/2 cup sour cream
  • 2 tbsp. sugar
  • 1 tbsp. all-purpose flour

Brownie Batter

  • 2/3 cup (3 1/3 oz) all-purpose flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 4 oz. unsweetened chocolate, finely chopped
  • 8 tbsp. unsalted butter
  • 1 1/4 cups (8 3/4 oz) sugar
  • 2 large eggs
  • 1 tsp. vanilla extract

DIRECTIONS

  1. Preheat oven to 325 degrees F and set oven rack to middle position. Make foil sling for 8-inch square baking pan by pulling off two 14-inch pieces of aluminum foil from roll and folding each to 8-inch widths. Lay sheets perpendicularly in pan, with extra foil hanging over edges. Smooth foil against pan. Finally, grease the foil in the pan.
  2. Cream Cheese Filling: In a small bowl, whisk together softened cream cheese, sour cream, sugar, and flour until combined.
  3. Brownie Batter: In a large bowl, whisk together flour, baking powder, and salt.
  4. In a small microwave-safe bowl, melt chocolate and butter. Do this by microwaving in 1 minute increments, stirring occasionally. (Alternatively, you can use the double boiler method, if preferred.)
  5. In medium bowl, whisk together sugar, eggs, and vanilla. Add melted chocolate/butter (do not clean bowl yet); whisk until combined. Add flour mixture and fold to combine.
  6. Transfer 1/2 cup of brownie batter to bowl that had melted chocolate in it. With remaining batter, spread it into the 8”x8” pan.
  7. Spread cream cheese filling evenly over batter in pan.
  8. Microwave bowl of reserved batter until warm and pourable, 10-20 seconds. Using spoon, place 6-9 dollops of softened batter over cream cheese filling, spacing them evenly. Use a knife to swirl the brownie batter through the cream cheese filling, creating a marbled pattern, about 10-12 strokes. Leave a 1/2-inch border around the edges.
  9. Bake until a toothpick inserted in center comes out clean with a few moist crumbs attached (test in brownie portion rather than cream cheese portion), 35-40 minutes. Rotate pan halfway through baking.
  10. Remove from oven and allow to cool on wire rack for 1 hour. Use foil overhang to lift brownies from pan, returning to wire rack until completely cool, about 1 hour. Cut into 2-inch squares. Refrigerate leftover brownies, but allow to come to room temperature for 1 hour before serving. The brownies also freeze well when wrapped in plastic wrap and then place in resealable bag.

SOURCE: Cook’s Illustrated, July/August 2014 issue

Red Velvet Berry Trifles

Red Velvet Berry Trifle

Red Velvet Berry Trifle

Ever eaten red velvet cake? Sounds so elegant, doesn’t it? It has a vibrantly rich red color, a subtle chocolate flavor, and a stunningly contrasting and tangy white cream cheese frosting layer. Elegant indeed!

I’ve tried to bake red velvet a few times. No luck. Too dry. Too oily. Too bland.

Then Todd and Diane of the blog White on Rice Couple posted the most lovely rustic-looking layered Red Velvet Berry Cake. I have found their recipes reliably yummy, so I thought I’d give red velvet another attempt.

Score! Their cake has the moistness that has eluded me. And it uses a bit more chocolate flavoring than other recipes I’ve tried, so that deepens the flavor profile.

Rather than make a layered cake, though, I made individual trifles, mainly because I have these adorable trifle cups I bought a few years back and don’t use as often as I’d like to. I baked my batter in a half-sheet pan and froze the baked cake, then used a cookie cutter to cut mini cake rounds to fit into the trifle cups. I took all the leftovers and chopped them up into small bits and also used those for trifles in the tall glasses. You could even make one giant trifle, which would look stunning in a large glass dish.

Anyhow, I made these for a book club meeting, and they received rave reviews. Not too cloyingly sweet, the berries with the cake make a light summer dessert.You can lighten this dessert even more by using the heavy cream and cream cheese frosting from the Pumpkin Spice Latte Cupcakes recipes. I may try that next time I whip these up. (FYI: I made both the cake and frosting ahead of time, freezing the cake after cutting for the trifles and refrigerating the frosting. Wrap cake in plastic wrap, then place in resealable bag. It was a snap, then, to put these together a few hours before I needed them.)

Finally, the red, white, and blue colors of the cake, frosting, and blueberries make this a perfect Fourth of July dessert!

Red Velvet Berry Trifle

Red Velvet Berry Trifle

 

Red Velvet Berry Trifles

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INGREDIENTS

Cake

  • 2 cups (275 g) cake flour (cake flour is lighter than all purpose)
  • 1/4 cup (22 g) unsweetened cocoa powder (I use Penzey’s Dutch-processed Natural Cocoa Powder)
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 1 cup (240 ml) buttermilk (or substitute with 1 cup milk + 1 tbsp. lemon juice or white vinegar; let sit for 5-10 minutes)
  • 1/4 cup (60 ml) vegetable oil
  • 2 tbsp. (30 ml) liquid red food coloring or about 1 tbsp. (15 ml) Americolor #119 Red Red color gel
  • 1 tsp. white or apple cider vinegar
  • 2 tsp. vanilla
  • 1 1/2 cups (300 g) sugar
  • 1/2 cup (1 stick/113 g) unsalted butter, at room temperature
  • 2 large eggs

Layers: Frosting & Fruit

  • 2 (8 oz/225 g) pkgs. cream cheese
  • 1/2 cup (1 stick/113 g) unsalted butter, at room temperature
  • 2 1/4 cups (270 g) powdered sugar
  • 2 tsp. vanilla extract
  • mix of fresh berries (about 1 1/2 lbs./680 g): sliced strawberries, raspberries, blueberries

DIRECTIONS

  1. Preheat oven to 350 degrees F. Grease or butter your baking vessels (two 9-inch rounds, a 9×13 inch pan, or a half-sheet pan) (you can also make cupcakes from the batter). If you want to make sure your cake comes out of the pan easily, consider lining with parchment paper. TIP: Grease pan first, then parchment paper will stick to it. Follow by greasing parchment paper, too.
  2. In medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. (I always sift my cocoa powder to break up any lumps.)
  3. In another bowl, whisk together buttermilk, red food coloring, vinegar, and vanilla until well blended.
  4. In a large bowl, beat together sugar and butter until creamy, 2-3 minutes.
  5. Add eggs, one at a time, to sugar/butter until blended.
  6. Add 1/2 of the dry mixture and 1/2 of the wet mixture; beat until smooth. Repeat with remaining wet and dry mixtures.
  7. Pour the batter into baking vessels. For cake rounds, bake about 25-30 minutes. For half sheet pan, bake about 15-18 minutes. Since I haven’t used 9×13 or cupcake pans for this recipe, start at 15 minutes and check every few minutes for doneness: when toothpick inserted in center comes out clean, cake is done.
  8. When finished baking, transfer pans to wire racks to cool cakes.
  9. For frosting, cream together cream cheese, butter, powdered sugar, and vanilla until smooth and creamy. If your frosting seems too loose, chill it in the refrigerator for a few hours; it will thicken. You can make the frosting a day or two ahead of time and just store, tightly covered, in the refrigerator.
  10. To make trifles or layered cake, start with a cake layer, add a frosting layer, then add a fruit layer. Make as many layers as you desire…or that your trifle dish will hold.
  11. You can assemble trifles a few hours in advance and store, covered with plastic wrap, in the refrigerator until ready to serve. If making a layered cake, be careful so plastic wrap won’t squish your lovely creation.

SOURCE: White on Rice Couple

Chocolate Babka

Back in December 2009, I clipped a recipe from Cooking Light magazine for a chocolate-laced bread called babka. Since then, I have attempted that particular recipe on several occasions, only to face undercooked bread, issues with the dough not rising, and bread with HUGE air pockets.

Babka

Chocolate Babka: bread laced with chocolate filling

I have persevered, though, because the swirls of chocolate filling enticed me. I finally tried another sweet bread recipe from Lindsey at Pinch of Yum and combined it with the filling method from Cook’s Illustrated cinnamon swirl bread. Finally, success!

Babka

Aren’t those swirls of chocolate and cinnamon filling gorgeous!

Wondering about the origins of the name babka, I googled it to learn that babka is a Ukrainian sweet bread made for Easter. In my Croatian heritage, my mom and aunt always make Easter bread, which is a tad sweet and dry. Theirs bakes up lighter than this one, but the breads share the same level of mild sweetness. I prefer this one due to the chocolate spirals inside, though. I took it to work (to prevent myself from devouring it all), and my coworkers loved it.

So, I present to you a version of babka that took me five years to perfect.

Babka

Utterly delicious sweet bread

Chocolate Babka

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INGREDIENTS

Dough

  • 1 package (2 1/2 tsp) active dry yeast
  • 1/2 cup warm water
  • 2 cups milk, scalded and cooled to lukewarm
  • 3/4 cup sugar
  • 1 tsp. salt
  • 4 eggs, beaten
  • 8-9 cups sifted all-purpose flour
  • 1/2 cup melted butter
  • optional: zest of one orange

Filling

  • 1 cup powdered sugar
  • 1/2 cup mini chocolate chips or 4 ounces finely chopped semi-sweet chocolate (or dark chocolate, if you prefer)
  • 3 tbsp. cinnamon
  • 2 tbsp. cocoa powder
  • 1 tsp. vanilla extract
  • 1/2 tsp. salt

Egg Wash

  • 1 large egg, lightly beaten

Icing

  • 2 cups powdered sugar
  • 6 tsp. milk (or you can use orange juice to enhance the orange flavor if you used orange zest in the dough)
  • 1/2 tsp. vanilla

DIRECTIONS

  1. To make dough: In the bowl of a standing electric mixer, allow the yeast to dissolve in the warm water until it reaches a frothy state.
  2. Add the milk, sugar, salt, eggs, orange zest (if using) and 2 cups of flour; using the paddle attachment of a standing mixer, mix on low speed until the dough is smooth and elastic.
  3. Switch to dough hook and add 3 more cups of flour; mix at a slightly higher speed. The dough should appear smooth and glossy.
  4. Add the melted butter; mix until dough appears glossy again.
  5. Stir in remaining 3-4 cups of flour a little at a time until a stiff dough forms. You will probably use closer to 3 cups of flour rather than 4.
  6. Transfer dough to a generously flour-coated surface, gently rolling dough around to coat it with flour. Place the dough back into the mixing bowl, cover, and allow to rest for 15 minutes.
  7. Using mixer, knead dough at low speed until smooth and satiny, about 4 minutes. Place dough into a lightly greased mixing bowl, cover with plastic wrap or a damp towel, and allow it to rise in a warm place for about 1 hour, until doubled in size (my dough took almost 2 hours to rise).
  8. To make filling: Whisk together powdered sugar, chocolate, cinnamon, cocoa powder, vanilla extract, and salt until well combined.
  9. Grease two loaf pans (I used shortening).
  10. Rolling dough and adding filling: After dough has risen, transfer it to a lightly floured surface; divide dough in half (at this point, you can wrap one half in plastic wrap, place in resealable bag, and freeze for another time; to use, allow to thaw overnight in refrigerator and to sit at room temperature for about 15 minutes or so). Working with one half at a time, roll dough into a large rectangle, roughly 14×16 inches and about 1/4-inch thick.
  11. Using a spray bottle, lightly spray the dough with water. Sprinkle half of the filling mixture evenly over the dough, leaving a 1/4-inch border on sides. Spray filling lightly with water (FYI: the powdered sugar absorbs water, forming a sticky paste that helps to hold the layers together, eliminating pesky air pockets).
  12. Starting from the longer side of the dough, roll dough away from you into a firm cylinder. Pinch ends closed. Holding dough by ends, gently twist the cylinder 4 times, as if wringing out a towel (this creates a spiral effect with the filling). Place the dough into the prepared pan, squeezing it into an S-shape to fit. Cover and allow to rise until doubled in size, about 45 minutes.
  13. Preheat oven to 375 degrees.
  14. Brush the loaves with the beaten egg so bread will bake with a golden crust. Bake for 55-60 minutes, until internal temperature reaches 200 degrees F.
  15. Remove from oven, place bread pans on cooling racks for 10 minutes, then remove from pans and allow bread to cool completely on wire rack before icing and slicing.
  16. To make icing: Combine icing ingredients and mix well. Drizzle over cooled bread.

SOURCES: inspired by Cooking Light; adapted from Cook’s Illustrated Cinnamon Swirl Bread and Pinch of Yum

2013′s Most Popular Posts

Hubby and I prefer to stay home for a quiet and calm New Year’s Eve. We celebrate by cooking something special, usually lobster. However, two years ago I saved a recipe for Beef Wellington, and this year I’m finally going to try it. Hence, I’ve spent the entire day in the kitchen prepping. If all goes well tonight, I’ll share the recipe later this week.

Anyway, I decided to rest my weary feet a bit and catch up on some emails. Lo and behold, I received my annual report of the most popular posts for 2013 (all sweet treats, by the way), so I thought I’d quickly share them. A couple of the most-searched posts go back to 2011 and 2012!

Wishing each and every one of you a very healthy, happy, and peaceful 2014.

Most popular posts of 2013:

Kahlua Cheesecake

Kahlua Cheesecake

Kahlua Cheesecake: graham cracker crust, ganache layer, velvety Kahlua-flavored cheescake, sour-cream layer, and drizzled ganache topping. Can you say decadent?

Oreo Cheesecake Bites

Oreo Cheesecake Bites

Oreo Cheesecake Bites (2012): Still popular a year later, and rightfully so. These little babies pack a ton of chocolate-y flavor amidst tangy cheesecake. And oh-so-easy to make, too.

Ho Ho Cake

Ho Ho Cake

Ho Ho Cake: This light and airy layered cake garners a lot of oohs and aahs from its recipients. Very yummilicious cake.

Magic Custard Cake

Magic Custard Cake

Magic Custard Cake: Magic indeed as three layers appear from one batter!

Cinnamon Pull-Apart Bread

Cinnamon Pull-Apart Bread

Cinnamon Pull-Apart Bread (2011): Still going strong two years later, this pull-apart bread is simply fun with layers of dough stacked so they pull apart easily after baking. Drizzle with lots of glaze for a glorious treat.

2013 Holiday Cookie Line Up #3: Chocolate Truffle Cookies (from Dahlia Bakery)

Yep, I could eat that entire stack of ultra chocolatey cookies.

Chocolate Truffle Cookies

Rich and ultra chocolatey Chocolate Truffle Cookies

And I would need an entire gallon of milk to wash it down.

However, I refrained. I froze them instead so I could snack on them nightly. Oops, I meant to say so I could share them as holiday gifts.

Did I mention these are the perfect solution for when a gal needs her chocolate fix? They hit the spot. They should since they have a TON of melted chocolate added to the batter, which can get quite costly if you use the quality chocolate. And you should. No cutting corners on this one. Go for the gold.

These also hit the spot when us English teachers sit home all day–literally all day–grading essays. A cookie here, a cookie there–it helps ease the pain of grading.

Most of my baked cookies came out on the flatter side, which frustrates the heck outta me. Sometimes cookies just work and sometimes they don’t. I think it has to do with the butter and how cold it is. I guess my butter was on the slightly-too-soft side. However, as the mounds of dough waited on the cookie sheets for their stint in the oven, the later-baked batches had better form. Go figure.

Anyhow, these pack a mighty rich chocolate punch. I did find them to crumble a bit and harden ever-so-slightly the next day, which truthfully bummed me out a bit. However, I froze a bunch of the baked cookies, and when thawed, they tasted great and held their shape better. Again, go figure.

Chocolate Truffle Cookies (from Dahlia Bakery Cookbook)

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Yield: 36 cookies, about 3 1/2 inches in diameter

INGREDIENTS

  • 1 1/4 cups unbleached all-purpose flour
  • 3 tbsp. + 1 tsp. unsweetened cocoa powder (I used Penzey’s Natural High Fat Cocoa)
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 pound + 4 ounces bittersweet chocolate, chopped
  • 1/2 cup + 2 tbsp. unsalted butter, softened
  • 6 large eggs, room temperature
  • 1 tbsp. pure vanilla extract
  • 2 cups bittersweet chocolate chips

DIRECTIONS

  1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silpat baking mats.
  2. In a small bowl, whisk together flour, cocoa, baking powder, and salt. (I always sift my cocoa first to get the lumps out of it.)
  3. Place a heatproof bowl over a saucepan filled with about one inch of water. Heat the water until simmering but not boiling. Place chopped chocolate in bowl; stir until chocolate melts and is smooth. Remove bowl from saucepan; allow to cool for 5-10 minutes.
  4. Using an electric mixer on medium speed, mix softened butter and sugar until well combined.
  5. Add eggs one at a time, mixing on medium speed until each is incorporated, then increase speed to high and beat for a few minutes until mixture is very light and creamy and pale in color (this step, by the way, gives the cookies their shiny, cracked tops; I think I needed to mix mine longer).
  6. Add the melted chocolate and vanilla (do not add vanilla to hot chocolate; it will make the chocolate seize!); mix until just combined.
  7. Use a spatula to fold in the dry ingredients. Do not overmix or cookies will come out tough.
  8. Fold in the chocolate chips.
  9. Start scooping cookies as soon as batter is made. Batter will be very soft and sticky initially but will begin to firm up as it sits, making scooping difficult. Scoop out into mounds about 2 inches in diameter, placing two inches apart. Slightly dampen hand and lightly flatten each mound. While one batch bakes, allow other to sit on counter rather than refrigerate them (chilled dough won’t spread properly with these cookies).
  10. Bake until cookie tops are evenly cracked and they are soft set, about 14-16 minutes. Remove pans from oven; allow to cool on wire rack. Cool cookies completely before removing them from the baking sheets.

Note: I halved the recipe and it worked out just fine.

SOURCE: In Sock Monkey Slippers via The Dahlia Bakery Cookbook