Bittersweet Chocolate Chip Cookies
A more-or-less standard recipe made with bittersweet chocolate and strained gunpowder pulp.25 m 2
- 1 1/2 c. chopped bittersweet chocolate.
- 3 tsp. unsweetened cocoa
- 1 tsp. baking soda
- 3/4 c. brown sugar
- 1 c. butter (2 sticks), softened
- 2 eggs
- 1/2 tsp. salt
- 3/4 c. sugar
- 2 1/4 c. flour
- 2 tsp. vanilla
- 1/2 c. chopped walnuts
- 3 tsp. dry gunpowder tea
- 1 c. water
Preheat oven to 375°F and put water on to boil.
Mix flour, baking soda, and salt in a medium bowl.
In a separate bowl, pour boiling water over the gunpowder, just enough to cover the leaves twice over (they will expand).
Once the tea has expanded, blend in a blender or processor until smooth (think spinach curry), then pour it out through a large strainer. Keep the pulp.
Mix the butter, sugar, brown sugar, eggs, vanilla, and tea with a mixer until they are smooth; then gradually add the dry mixture, chocolate, cocoa, and nuts.
Spoon into small cookies on two large trays and bake for 8-12 min.
Prep time: 15 min. Cook time: 10 min.