I am happy you did i'll have to give it a try!! ----- Original Message ----- From: "Jan" <z...@elirion.net> To: <RecipesAndMore@googlegroups.com> Sent: Wednesday, June 03, 2009 8:52 PM Subject: [RecipesAndMore] Re: Super Chocolate Icebox Cookies And I want All 42
> > Iit would have to be at least doubled. A friend of mine posted it in > another group and I couldn't resist posting it here. > > -----Original Message----- > From: RecipesAndMore@googlegroups.com > [mailto:recipesandm...@googlegroups.com] On Behalf Of Delma > Sent: Wednesday, June 03, 2009 7:18 PM > To: RecipesAndMore@googlegroups.com > Subject: [RecipesAndMore] Re: Super Chocolate Icebox Cookies And I want > All 42 > > > > maybe we should double the recipe > for i want some too > Delma > ----- Original Message ----- > From: "Jan" <z...@elirion.net> > To: <z...@elirion.net> > Sent: Wednesday, June 03, 2009 3:58 PM > Subject: [RecipesAndMore] Super Chocolate Icebox Cookies And I want All > 42 > > >> >> Super Chocolate Icebox Cookies >> Servings: 42 >> 1 1/4 pounds bittersweet chocolate, chopped >> 3/4 cup unsalted butter >> 1 1/3 cups sugar >> 4 large eggs >> 1 tablespoon vanilla extract >> 3/4 cup all-purpose flour >> 12 ounces semisweet chocolate chips >> Line an 8 by 8-inch pan with a double layer of plastic wrap. Melt >> chocolate >> and butter in heavy very large saucepan, stirring constantly over low >> heat >> until smooth. Remove from heat and cool slightly (you don't want chips >> to >> melt when you add them.) Whisk in sugar, then eggs and vanilla. Stir > in >> flour, then chips. Pour dough into prepared pan, smoothing evenly. >> Wrap in plastic and refrigerate overnight or up to 3 days. Using large >> sharp >> knife, cut dough into 3 even bars, about 2 1/2 by 8 inches each. (Can > be >> made ahead. Wrap each bar in plastic and place in freezer bag and > freeze >> up >> to 2 weeks. Thaw in refrigerator overnight before continuing.) >> Preheat oven to 350 degrees F. Line heavy baking sheets with > parchment. >> Slice bars crosswise into 1/2-inch thick slices. Place on baking > sheets, >> spacing about 2 inches apart. Bake until puffed in center and wrinkled >> on >> top, about 15 minutes. Cool in pans. Store airtightly. >> >> >> >> >> > > > > > > --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
