Yes, you will have to make 84 because I want some too. Lora ----- Original Message ----- From: "Jan" <[email protected]> To: <[email protected]> Sent: Wednesday, June 03, 2009 9:52 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: [email protected] > [mailto:[email protected]] On Behalf Of Delma > Sent: Wednesday, June 03, 2009 7:18 PM > To: [email protected] > 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" <[email protected]> > To: <[email protected]> > 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 -~----------~----~----~----~------~----~------~--~---
