Wednesday, November 04, 2009

Soft & Chewy Chocolate Drops

In all fairness, I really should make these cookies again before reviewing the recipe. I did everything possible wrong so it is no surprise that they are only “average”. I have no excuse except that I was very busy and trying to take shortcuts.

The cookie dough is supposed to be refrigerated for an hour. I left it in the fridge overnight. At that point, the dough was so hard, that it was impossible to roll into balls. I didn’t have time for it reach room temperature, so I just mooshed it into ball-like shapes, larger than the recommended one inch and baked them.

Then I froze them. There was no time to make frosting and frost the cookies, so into the freezer they went for a few days. When I finally found the time to make the glaze, I ended up with way more than I needed, even if I had made five dozen cookies.

I also made the mistake of reading the ingredients on the Cool Whip label. I had nightmares for a few nights after. It’s been years since I ate anything that I couldn’t pronounce.

Here’s a handy hint. It doesn’t say so in the directions, but placed the frosted cookies on wax paper while the frosting was setting on them. They don’t stick to the wax paper and clean up is a breeze, especially if any of the frosting has dripped.

When all was said and done, I wasn’t enthusiastic about the taste. That may have had something to do with the cheap baking chocolate I used. I should have invested in better chocolate for a better taste.

Verdict: Needs a Do-Over

Soft & Chewy Chocolate Drops
(source: BAKER’S unsweetened Baking Chocolate box)

4 oz. unsweetened chocolate
¾ cup (1 ½ sticks) butter
2 cups sugar
3 eggs
1 tsp vanilla
2 ½ cups flour

1 tub (8 oz.) Frozen Cool Whip Whipped Topping
6 oz. semi-sweet chocolate

Preheat oven to 350°. Microwave unsweetened chocolate and butter in large microwavable bowl on high 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Add flour; mix well. Cover and refrigerate 1 or until dough is easy to handle.

Shape dough into 1-inch balls; place 2 inches apart, on greased baking sheets.

Bake 8 min. or just until set. (Do not overbake.) Let stand on baking sheet 1 min; transfer to wire racks. Cool completely.

Glaze: Place frozen whipped topping and semi-sweet chocolate in microwavable bowl. Microwave on high 1 ½ min. or until chocolate is completely melted and mixture is shiny and smooth, stirring after 1 min. Let stand 15 min. to thicken. Spread over cookies. Let stand until glaze is set.

Makes 5 doz. or 30 servings, two cookies each.

Recycle: vanilla bottle

Compost: eggshells

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