Chocohotopots

serves 4

1 stick plus 1 tablespoon unsalted butter, plus some for buttering the ramekins

4 oz semisweet chocolate (I used Ghiradelli 60% cacao chips)

2 eggs

3/4 cup superfine sugar (you can just buzz regular, granulated sugar around in your food processor for this, just be careful it doesn’t turn to powdered sugar! Do it in 2-3 second pulses.)

3 tablespoons flour

Preheat the oven to 400 degrees.

Butter four 2/3 cup ramekins.

In the microwave (in 30 second bursts) melt the chocolate and butter. Set aside to cool a bit.

In a medium bowl, mix the eggs with the sugar and flour.

Beat in the cooled chocolate mixture.

Bake for about 20 minutes, the tops will be cooked and a bit crackly.

Remove the ramekins to a small dessert plate and watch yourself, the ramekins will be HOT!!!

as found on Tuffet

Double Rich Chocolate Cookies

2½ cups flour

½ tsp baking soda

¼ tsp salt

½ cup cocoa

2 tsp pure vanilla

1 cup dark brown sugar

¾ cup sugar

1 cup salted butter

3 large eggs

2 cups semi sweet chocolate chips

Heat oven to 300°

Combine flour, soda, salt and cocoa with whisk; set aside. Blend sugars at medium speed.

Add butter and beat to form grainy paste.

Add eggs and vanilla. Beat at medium speed until light and fluffy.

Add flour mix and chips; blend until just mixed.

Drop dough by rounded Tbsp onto ungreased cookie sheet ½ inches apart.

Bake 21 – 23 minutes. Immediately transfer to cool surface.


(recipe found in Mrs. Field's Cookie Cookbook)