911 Chocolate Emergency Cookies - Goldy Schulz

911 Chocolate Emergency Cookies
From "Sticks & Scones" by Diane Mott Davidson

6 oz semisweet chocolate chips
6 oz bittersweet chocolate, broken into large pieces
(recommended brands: Lindt Bittersweet, Godiva Dark)
8 T (1 stick) unsalted butter, softened and divided
1 1/2 C all-purpose flour
1/3 C unsweetened Dutch style cocoa (recommended
brand Hershey's European Style)
1 1/2 t baking powder
1/2 t salt
3/4 cup firmly packed light brown sugar
3/4 cup granulated sugar
3 large eggs
1 1/2 t vanilla extract
Vanilla Icing (recipe follows)

In top of double boiler, melt the chips, chopped chocolate,
and 4 T (1/2 stick) butter. When melted, set aside to cool
briefly.

Sift together the flour, cocoa, baking powder, and salt.
Set aside.

In large mixing bowl, beat the remaining 4 T butter with
the sugars. (Mixture will look like wet sand.) Add eggs and
vanilla. Mix in the slightly cooled chocolate mixture, beating
only until completely combined and no traces of flour appear.

Cover bowl with plastic wrap and refrigerate for 25 minutes,
until the mixture can be easily spooned up with an ice cream
scoop.

Preheat oven to 350 degree F. Butter two cookie sheets.

Using a 4 t ice cream scoop, measure out a dozen cookies
per sheet. Bake one sheet at a time for about 9-11 mins,
just until the cookies have puffed and flatened. Do not
overbake; the cookies will firm up upon cooling. Allow
the cookies to cool 2 minutes on the cookie sheet, then
transfer them to racks and allow to cool completely.

Frost with Vanilla Icing.

Makes 4 dozen.

Vanilla Icing

4 T (1/2 stick) unsalted butter softened
1/3 C whipping cream
3/4 t vanilla extract
2 3/4 cup confectioners' sugar or more if needed

Beat the butter until very creamy. Gradually add the cream,
vanilla, and confectioners' sugar and beat well. If necessary,
add more confectioners' sugar to the icing. It should be fairly
stiff, not soupy. Spread a thick layer of icing on each cookie.