Posts Tagged ‘ Chocolate Chip Cookies ’

Dark Chocolate Cookies with White Chips

I love any excuse to bake cookies and the holidays are the perfect excuse.  I’m trying not to go overboard this year. Rugelach and ginger cookies are already sitting in my freezer.  So I decided to bake a rich chocolate cookie.

In the past I’ve made a wonderful rich chocolate chip cookie that is labor intensive and kind of messy.  I’m really not up to all that work so I came up with a simpler version with all of the richness.  I’ve also decided to change it a little by adding white chocolate chips.  For the chocolate I used Ghirardelli brand.

This recipe took no time at all to put together.  And the hour the dough sat in the refrigerator gave me time to work on other tasks. The most difficult part of this recipe is not eating the raw dough which is delicious!

 

Ingredients

  • 12 ounces 60 % cocoa chocolate chips (or bittersweet)
  • 11 1/2 ounces white chocolate chips
  • 6 tablespoon(s) unsalted butter
  • 3 large eggs
  • 1 cup sugar
  • 1/3 cup flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon dark rum (or vanilla)
  • 1/2 teaspoon cinnamon
  • 1/2 cup chopped walnuts

Directions

In double boiler over hot water, melt bittersweet chocolate chips and butter (or melt in the microwave)

In large bowl whisk eggs, rum, cinnamon, and sugar until thick; stir into melted chocolate mixture a little at a time so the eggs don’t scramble

Stir together flour and baking powder; stir into chocolate mixture. Mix in white chocolate chips and walnuts.

Cover bowl and refrigerate from 1-3 hours.  Take out of the fridge and drop by heaping teaspoons onto a baking sheet

Heat oven to 350 degrees.  Bake 10-12 minutes until there is a shiny top but still seems soft in the middle

~enjoy~

Adult Chocolate Chip Cookies

Don’t get too excited, these cookies are family friendly.  I am pilfering a recipe from my daughter’s old blog cookandhook.wordpress.com/ with her permission of course!  This weekend I am working crazy long hours, 10 hours each Friday-Monday so there is no way I am cooking anything.  At the end of the day I’m too tired to handle a drive through window which is ok since I never order from them anyway!

Below is her entire post from 10/4/09 when she was au pairing in Denmark and worked for a wonderful family.  With this experience you will see she knows the comparison between US measurements and the rest of the worlds offering both options.  As a kid in the 70’s I remember being told that metric was the way of the future and that we all had to learn it.  I had 1 or 2 years worth of education ad then it just stopped cold, with no explanation which has left me with minimal comprehension often more confusing than helpful.  Does anyone else remember that?

Ariel’s post:

Adult Chocolate Chip Cookies

No, not the X-rated kind (although they do keep their shape fantastically with cookie cutters…)  These chocolate chip cookies taste a bit more mature (for lack of a thesaurus on hand) than the usual sugary make-with-your-kids tollhouse versions.  Though honestly I did make these with kids, and they loved them even though there is no butter in the batter and about a third less sugar than most recipes I’ve seen.  The parents loved them so much that Friday they let me swap my chores to bake 90 of these cookies (and a coffee cake whose recipe I can’t share on implied death threat from my grandma; you know how secret family recipes are) for a party they had Saturday night.  I’ll take baking over vacuuming any day.

This batch is scaled down from my 90 cookie recipe, but it’ll still yield 30 spoonful-drop sized cookies

Ingredients:

  • 3 eggs
  • 2.33 deciliters /1 cup vegetable oil
  • 100g /half a cup white sugar
  • 100g /half a cup brown sugar
  • 1 tsp vanilla (and/or almond extract, delicious)
  • 1tsp baking powder
  • 385g / 3 cups flour
  • chocolate chips

Bake:

  1. Pre-heat oven to 180′C / 350′F
  2. Mix ingredients in the order listed into a large mixing bowl
  3. Shape and drop on a baking pan (I line mine for easy clean up, but it isn’t necessary to line or grease the pan, there is enough oil in the cookies as is.)
  4. Bake 8-12 minutes depending on the thickness of the cookies.  Remove from pan and place on cooling rack when done.

Important Things to Note:

  • Before adding the flour, this is the ugliest looking batter I’ve ever come across.  It is oily and brown and strong-tasting.  Don’t let this stop you!
  • Because of the high-oil content, it is very difficult to shape by hand.  It’ll roll out fine for cookie cutters (and keep the exact shape it has when going into the oven) but if you want round cookies, use a spoon to scoop out the desired amount and another to scrape it off.  It WILL stick to your hands, much more so than other recipes I’ve used.
  • This cookie will not turn golden brown the way buttery, sugary recipes will.  The edges will brown slightly, but the cookie is done when it no longer looks wet on top.  Unless you are shaping massive cookies, take it out of the oven after 12 minutes.  After the first batch you’ll get a good feel for it.

Please don’t let my notes scare you!  This is a very easy cookie to make and a very delicious one at that!  (If it wasn’t, would I have spent Friday morning baking 90 of them?  Especially since Thursday I’d baked a batch with the kids?)