Page 36 - Classic Cookies with Modern Twists

2. In the bowl of a st and mixer tted with the whisk att achment,

or using a handheld electric mixer, beat the eggs, sugar, and
vanilla on high speed until slightly thickened and lemony yellow
in color, about 3 minutes. Add the warm chocolate and butter,

mixing on low speed just to combine; the batter should be
streak y. Using a r ubber spatula, gently fold in the dr y
ingredients until incorporated; the batter will be loose.
Refrigerate the batter for 20 minutes. Finely chop the remaining
½ cup chocolate and mix into the batter. Continue to refrigerate

the batter until it is stiff enough to scoop, about 2 hours.

3. Preheat the oven to 350 degrees F. Line 2 baking sheets with
parchment paper. Using your hands or a 1-ounce scoop, form 1-

inch balls of dough and place them on the baking sheets, 2
inches apart. Bake for 10 to 12 minutes, rot ating the sheets
half way through, or until the cookies dome and the tops crack,
and are no longer shiny. Allow them to cool for 5 minutes on the
baking sheet before transferring the cookies to a wire rack to

cool completely.

WITH A TWIST

Chewy White Choc ol ate Chunk Cook ies (pictured): Reduce
the amount of bittersweet chocolate to 10 ounces. Add ½
cup nely chop ped white baking choc ol ate or chips

(preferably Guitt ard or Ghirardelli) to the batter after
refrigerating for about 20 minutes, or when it is no longer
warm. Return the batter to the refrigerator for another 1½
hours, or 2 hours tot al.

Chewy Choc ol ate-Mint Cook ies: In the bowl of a food
processor tted with the met al blade, whir the sugar with ½