Unique Double Chocolate-Chocolate Chip Cookies
Ingredients:
1 pound of butter or margarine (if you choose butter, danish creamery is great)
2-4 ounce bars of ghiradelli 60% cocao, bittersweet chocolate bars
16 ounces of Nestle's semi sweet chocolate chips
2 cups brown sugar
1 cup white granulated sugar
2 tsp baking powder (I've used clabber girl brand all my life)
2 tsp salt
4 eggs
2 1/2 cups walnuts
3 tsp vanilla
4 1/2 cups flour
Another version is 18 ounces of the Bittersweet, and 6 ounces of semi-sweet-play with it.
What is unique about these cookies? Well, for starters, they aren't your usual chocolate, chocolate chip cookie. Those are usually a chocolate cookies simply that you've added chocolate chips to.
This is a twist on your usual chocolate chip cookie in that the large pieces of bittersweet chocolate melts differently than the semi-sweet, and that with the addition of a larger percentage of brown to white sugar ratio, you end up with a really interesting depth of flavor in a nice chewy cookie.
To Prepare:
Soften buttter to room temperature. Place in your mixer or a mixing bowl. Blend together the butter, or margarine, sugars, and vanilla, until smooth. Add in the eggs one at a time, beating after each addition. In a separate bowl, mix together the flour, salt, and baking powder. Then add into the other mixture 1/2 cup of dry per addition.
Take the chocolate bars and break up into small pieces.
When all the dry ingredients are incorporated, turn the mixer down to stir, and add the chocolate bars pieces, semi sweet chocolate chips, and walnuts. It's okay if the pieces get broken up a bit.
I
Ingredients:
1 pound of butter or margarine (if you choose butter, danish creamery is great)
2-4 ounce bars of ghiradelli 60% cocao, bittersweet chocolate bars
16 ounces of Nestle's semi sweet chocolate chips
2 cups brown sugar
1 cup white granulated sugar
2 tsp baking powder (I've used clabber girl brand all my life)
2 tsp salt
4 eggs
2 1/2 cups walnuts
3 tsp vanilla
4 1/2 cups flour
Another version is 18 ounces of the Bittersweet, and 6 ounces of semi-sweet-play with it.
What is unique about these cookies? Well, for starters, they aren't your usual chocolate, chocolate chip cookie. Those are usually a chocolate cookies simply that you've added chocolate chips to.
This is a twist on your usual chocolate chip cookie in that the large pieces of bittersweet chocolate melts differently than the semi-sweet, and that with the addition of a larger percentage of brown to white sugar ratio, you end up with a really interesting depth of flavor in a nice chewy cookie.
To Prepare:
Soften buttter to room temperature. Place in your mixer or a mixing bowl. Blend together the butter, or margarine, sugars, and vanilla, until smooth. Add in the eggs one at a time, beating after each addition. In a separate bowl, mix together the flour, salt, and baking powder. Then add into the other mixture 1/2 cup of dry per addition.
Take the chocolate bars and break up into small pieces.
When all the dry ingredients are incorporated, turn the mixer down to stir, and add the chocolate bars pieces, semi sweet chocolate chips, and walnuts. It's okay if the pieces get broken up a bit.
I
I used a small ice cream scooper to ensure even sizing of dough for the cookies. They bake for 12 minutes at 375 degree F. Remove to a cooling rack. Cool at least 10 minutes before putting them into a tupperware, where they will stay very well until desert time. They can also be placed in the freezer this way, and last for a month.
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