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Sleepover treats….for mom and dad and the teenage invasion!

This weekend our 13 year old son asked to have a couple of friends from school sleepover.    We said yes, that was OK, but two was the max.  We decided Saturday would be a better night so that we could get to the grocery store and stock up on snacks and treats.  Our little man had a list of his own for the store: Sprite, 2 flavors dip, chips and pizza rolls.  

As we were having breakfast Saturday morning, hubby started to make his grocery list for what he wanted to make this weekend (I had decreed earlier in the week that it was his turn to cook).  One of his items was the Ghirardelli Double Chocolate Cookies for the boys.  The grocery list was divided into 3 separate stores, one strictly for the items featured on sale, one for the meat and cheese selection, and one for everything else.  After a morning full of running around, we were finally home to start some serious weekend cooking.  

First up was the cookies for the sleepover.  They take a little extra time because the dough has to chill but are they worth it.  A glass of milk is a necessity!



Ultimate Double Chocolate Cookies

Yield: 
24 cookies
Ingredients: 
6 tablespoon(s) unsalted butter
3 eggs
1 cup sugar

1/3 cup all-purpose flour

1/2 teaspoon baking powder

1 cup chopped walnuts

Directions
In double boiler over hot water, melt bittersweet chocolate chips and butter. In large bowl with electric mixer or whisk, beat eggs and sugar until thick; stir into chocolate mixture. In small bowl, stir together flour and baking powder; stir into chocolate mixture. Gently mix in semi-sweet chocolate chips and walnuts. 

Using a sheet of plastic wrap, form dough into two logs, each 2 inches in diameter and about 12 inches long. As dough will be quite soft, use plastic wrap to hold dough in log shape. 


Wrap tightly; refrigerate at least 1 hour or until firm. Heat oven to 375°F. Unwrap dough; with sharp knife, cut into 3/4 inch slices. Place slices 1 1/2 inches apart on greased or parchment-lined cookie sheet.

Bake 12 to 14 minutes or until shiny crust forms on top but interior is still soft. Cool on baking sheet; store in airtight tin up to 1 week.


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