Recipe Talk

http://www.murrayhill5.net/blog/inmykitchenblog/archives/cat_cakes_cookies.html

Another one I plan on trying (maybe today) is this recipe I see all the time called Black Gold Cookies. It's a double chocolate cookie and it's scooped out in half cup measures......again, HUGE!

This is from Epicurious, so you can go read all the reviews if you want. I think I'll make these today, but will probably only make 2/3 of the recipe.

BLACK GOLD COOKIES

3 ounces unsweetened chocolate, chopped coarse
18 ounces semisweet chocolate, chopped coarse
1 stick (1/2 cup) plus 1 tablespoon unsalted butter, softened
3 large eggs
1 cup plus 2 tablespoons sugar
1 tablespoon instant espresso powder
1 tablespoon vanilla
6 tablespoons sifted all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 cups walnuts
1 1/2 cups pecans

Preheat oven to 325degreesF..
In a double boiler or a metal bowl set over a pan of barely simmering water melt unsweetened chocolate, 9 ounces semisweet chocolate, and butter, stirring occasionally, and remove top of double boiler or bowl from heat.

In a bowl with an electric mixer beat eggs with sugar until light and fluffy. Add espresso powder, vanilla, and chocolate mixture, beating until smooth.

In a small bowl whisk together flour, baking powder, and salt and add to chocolate mixture, beating until just combined. Stir in remaining semisweet chocolate and nuts until combined well.

Scoop out 1/2-cup measures of cookie dough, arranging them 3 inches apart on ungreased baking sheets. Bake cookies in batches in middle of oven 25 minutes, or until tops begin to crack (do not overbake). Cool cookies on a rack.

Makes twelve 3- to 4-inch cookies.
Gourmet
June 1996
You Asked For It; The Upper Crust Bakery, Austin TX
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These are huge!

Giant Chocolate Chunk Cookies

1/2 cup pecan pieces
1/2 cup rolled oats
1/2 cup unsalted butter -- melted and slightly
cooled (about 5 minutes)
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups bread flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt 1 6 oz bar dark or semi-sweet chocolate, chopped

Preheat oven to 350 degrees F.
Spread pecan pieces over half of a large cookie sheet. Spread oats over other half of cookie sheet. Bake pecans and oats for 8-10 minutes or until pecans are aromatic and toasted. Remove from oven and let cool.
In a medium bowl, stir (by hand) melted butter, brown sugar and white sugar until smooth. Stir in the egg and vanilla, being careful not to over-beat.

Mix together the bread flour, baking powder, baking soda, cinnamon and salt and stir into sugar mixture. Stir toasted oats and pecans. Stir in chocolate chunks

Using a packed quarter cup measure, shape dough into balls and place on a dish. Refrigerate shaped dough balls for at least 3 hours.
Preheat oven to 350 degrees F. Line a cookie sheet with parchment and place thoroughly chilled dough balls about 3 inches apart on cookie sheet.

Bake cookies for 15 minutes, covering loosely with sheet of foil after first 10 minutes to prevent over browning. Remove from baking sheets to cool on wire racks. Let cool completely
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This is a recipe that I got off this board. I made them last week and I think that they qualify as the kind of cookie you are looking for.

* Exported from MasterCook *

Chocolate Comfort Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup chopped Hazelnuts
1 Package Nestlé's Mega Morsels -- (11 1/2 ounce)
1/2 cup sun-dried cranberries
1 cup unsalted butter -- softened
1 cup granulated sugar
1 package cream cheese -- (3 ounce) softened
1 egg
2 Tablespoon Milk
2 ounces best-quality unsweetened chocolate -- melted
1 1/2 teaspoon vanilla
2 cups plus 2 Tablespoon all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup Dutch-processed Cocoa
1 cup marshmallow cream

2 Dozen Huge Cookies

Preheat oven to 325 degrees. Spread nuts on an ungreased cookie sheet and roast for 7 to 12 minutes, or until they are lightly browned and some skins have loosened. Set aside to cool.

Butter 2 cookie sheets. In a large bowl, combine the chocolate chips, cranberries, and cooled nuts; set aside. In another large bowl, beat together the butter, sugar, cream cheese, and egg until very creamy and smooth. Beat in milk, melted chocolate, and vanilla. Sift together the flour, baking powder, salt, and cocoa, and then add to the butter mixture. Blend in the marshmallow cream, stirring until thoroughly combined. Add the chips, cranberries, and nuts. Stir until well mixed. Batter will be thick.

Using a 1/4-cup measure or a 4-Tablespoon ice cream scoop, measure out batter and place 2 inches apart on cookie sheets, putting no more than 6 cookies per sheet. Bake 13 to 17 minutes, until puffed and cooked through. Cool on sheet 1 minute; transfer to wire racks to cool completely.

Source:
"The Grilling Season" by Diane Mott Davidson"
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Giant Chocolate-Toffee Cookies

1/2 cup AP flour
1 tsp baking powder
1/4 tsp salt
1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter
1-3/4 cups (packed) brown sugar
4 large eggs
1 Tbsp. vanilla extract
5 1.4-ounce chocolate-covered English toffee bars (such as Heath), coarsely chopped
1 cup walnuts, toasted and chopped

Combine flour, baking powder and salt in a small bowl; whisk to blend. Stir chocolate and butter in top of a double boiler set over simmering water until melted and smooth. Remove from over water. Cool mixture to lukewarm.

Using an electric mixer, beat sugar and eggs until thick, about 5 minutes. Beat in chocolate mixture and vanilla. Stir in flour mixture, then toffee and nuts. Chill batter until firm, about 45 minutes.

Preheat oven to 350F
Line two large baking sheets with parchment and drop batter by 1/4 cupfuls onto sheets, spacing 2-1/2 inches apart. Bake just until tops are dry and cracked but cookies are still soft to the touch, about 15 minutes. Cool on sheets. (Can be made 2 days ahead. Store airtight at room temperature.) Makes about 18
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This is from Epicurious, so you can go read ... will probably only make 2/3 of the recipe. ...
Giant Chocolate Chunk Cookies

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Peanut Butter Cookie with Hershey Kisses recipe

Filled with Peanut Butter KISSES Brand Surprise Cookies
Ingredients:
About 70 (one 11-oz. bag) HERSHEY'S KISSES Brand Milk Chocolates filled with Peanut Butter
1/2 cup (1 stick) butter or margarine, softened
1/2 cup REESE'S Creamy or Crunchy Peanut Butter
1/2 cup granulated sugar
2 tablespoons light corn syrup
1 egg
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
Granulated sugar
Directions:
1. Remove wrappers from peanut butter filled chocolates.

2. Beat butter and peanut butter in large bowl until light and fluffy. Add sugar, corn syrup, egg and vanilla; blend well. Stir together flour, baking soda and salt; add to peanut butter mixture, blending well.

3. Heat oven to 350 F. Shape dough into 30 (about 1-1/4 inch) balls. Press peanut butter filled chocolate piece into each ball; covering completely with dough. Reshape into balls; roll in granulated sugar. Place on ungreased cookie sheet.

4. Bake 10 to 12 minutes or until golden brown around edges. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

5. Set aside 30 peanut butter filled chocolates. Place remaining chocolates in heavy-duty resealable plastic food storage bag. Microwave at MEDIUM (50%) 1 minute; knead. If necessary, microwave at MEDIUM an additional 15 seconds at a time, kneading after each heating, just until chocolates are melted and mixture is smooth. Cut small piece from corner of bag; drizzle melted chocolate over cookies. Before drizzle sets, place peanut butter filled chcoolate in center of each cookie. Allow drizzle to harden. 30 cookies.


Peanut Blossoms
Ingredients:
48 HERSHEY'S KISSES Brand Milk Chocolates
1/2 cup shortening
3/4 cup REESE'S Creamy Peanut Butter or REESE'S Crunchy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar
Directions:
1. Heat oven to 375degreesF. Remove wrappers from chocolates.

2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.