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Ooey Gooies |
"An excellent amount of chocolate, however oh so excellent. Like unfastened-standing brownies! Reserve for the ones you clearly love."
Ingredients :
- 16 (1 ounce) squares semisweet chocolate
- 10 tablespoons unsalted butter
- 1 cup white sugar
- 1 cup packed mild brown sugar
- 6 eggs
- three/4 cup unbleached all-cause flour
- 1 teaspoon baking powder
- 3 half cups chopped walnuts, toasted
- 2 cups semisweet chocolate chips
Instructions :
Prep : | Cook : 10M | Ready in : |
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- Melt the pound of chocolate and the butter collectively in a saucepan.
- In every other bowl, beat the eggs and the sugar together at high velocity until the mixture becomes thick and lemon coloured and falls in ribbons from the beaters, approximately 5 minutes.
- Gently fold the melted chocolate-butter combination into the egg mixture. In a separate bowl, sift the flour and baking powder collectively. Sift half of this over the chocolate aggregate; fold it in. Repeat with the ultimate flour mixture. Fold in the nuts and the chips.
- Cover the dough and kick back for at the least a few hours and as long as overnight.
- Preheat oven to 350 ranges F (175 levels C).
- Wet your arms and remove huge (about three tablespoons well worth) clumps of chilled dough and speedy roll them into balls. Place the balls about 3 inches apart onto parchment coated sheets. Bake for approximately 18-20 minutes. The cookie will nevertheless appear moist when eliminated from oven however will firm up when cooled. Remove from oven and cool on sheet for about 10 mins. Remove to a rack to chill.
Notes :
- Reynolds® parchment can be used for less complicated cleanup/removal from the pan.
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