Tuesday, November 19, 2013
double chocolate cookies; tuesdays with dorie
the recipe calls for chilling the dough for at least three hours if not longer. but before you try to scoop them out, let them soften a bit; chilling makes the dough about as hard as cement. i used a portion scoop, size 40 which will have a purple handle if you buy it from a restaurant supply. my yield was almost 4 dozen after adding the extra chocolate. the recipe states that you will get 24 large cookies and they are "spreaders" but i did not think they spread much at all. the baking time was accurate; don't go over the 12 minutes or they will not be fudgy.
generally, i ask people to buy a book but if that is not an option, consider borrowing it from a library or a friend. however, many of these recipes are up online already and you can find it by searching for "double chocolate cookies baking with julia".