May 12, 2016

Gooey Chocolate Drops

Gooey Chocolate Drops

1/2 cup unsalted butter, softened

4 ounces unsweetened chocolate, chopped

4 ounces semi-sweet chocolate, chopped

1 cup packed light brown sugar

1 1/2 cup granulated sugar

1 teaspoon vanilla

4 large eggs

2 tablespoons buttermilk

1 cup all-purpose Gold Medal Flour

1/2 cup cocoa powder

1/2 teaspoon cinnamon

11.5 ounce package semi-sweet chocolate chunks

Preheat oven to 375 degrees F. Prepare your cookie sheets with parchment paper. Put the butter and unsweetened and semisweet chocolates in a microwave safe bowl and melt on half power until smooth; about 2 minutes, stirring after 1 minute. Stir and heat again if necessary. Meanwhile, stir the light brown sugar and granulated sugars and vanilla into the chocolate mixture with a wooden spoon. Add eggs and buttermilk and beat vigorously until thick and glossy. In another bowl, whisk the Gold Medal Flour, cocoa, cinnamon, and salt together. Add the dry ingredients to the wet and stir until mixed. Stir in chocolate chunks. Drop the batter by heaping tablespoon onto the parchment paper and bake 17-20 minutes. Cool cookies on baking sheets. Store in an air-tight tin for up to one week. Makes about 2 dozen cookies.

Recipe from Franklin, Gold Medal Flour Cookie Contest, 2014 State Fair of Texas