Monday, November 15, 2010

Chocolate Tuxedo

I think I've had as many failures in the kitchen as I have had success, if not more failures.  The failures usually come when I get a craving for something and go on a hunt for just the right recipe only to find that it's not what I was looking for, which makes the craving worse.  I love chocolate cookies with white chocolate chips and have been searching for the perfect recipe for years.  I usually find that the dough is too crumbly and doesn't hold together well, if at all.  I don't know enough about chemistry to adjust and fix a recipe, so I just toss that recipe and keep on looking.

Over the weekend I happened upon a recipe in one of Kendra's magazines for a chocolate based cookie.  I had high hopes for this recipe as it was from a butter council, I figured they knew a thing or two about buttery cookies.  I changed up some of the ingredients and tweaked the cookies to my preference, hoping that I didn't totally destroy this cookie.  Much to my relief and amazement-IT WORKED! It not only worked, but it was delicious and just what I had been searching for all this time.

This cookie will fall into the category of, "good but time consuming", as it does take a little effort.  It's easy, just time consuming, so I'll make these when the craving gets to me, or if we have some special cookie trays to make up.  Chocolate crinkles, raspberry thumb prints, and snickerdoodles are other cookies in this vault of great cookies that just take some time to make.

1 1/2 cups special dark chocolate chips, melted
1 2/3 cups flour
1/3 cup unsweetened cocoa powder 
1 1/2 teaspoons baking soda 
1/2 teaspoon salt 
1 cup (2 sticks) butter, room temperature
1/2 cup dark brown sugar, packed
1/2 cup sugar
1 tablespoon pure vanilla extract
2 large eggs
1 bag white chocolate chips (2 cups)  [See note below]


  • Preheat oven to 350
  • Place dark chocolate chips in a microwave safe bowl (see note)
  • Add dry ingredients to a medium size bowl and stir together
In the bowl of a stand mixer fitted with the paddle attachment, add butter and both sugars.  Mix on medium speed until light and creamy.  I usually set my kitchen timer for 5 minutes and it's perfect.  Add eggs one at a time, mixing well after each.  Add vanilla.  Turn mixer to low and slowly add dry ingredients until completely mixed.  Add white chocolate chips and stir to combine.

On a parchment lined cookie sheet.  Place rounded tablespoons of dough about two inches apart (I use a medium size spring loaded scoop).  I use a jelly roll pan and can get 12 cookies (3 across 4 down) per pan.  Bake for 10-12 minutes.  Let stand about a minute, them move to a cooling rack.  Store in cookie jar.

  • Melting chocolate chips in the microwave is tricky.  You have to remember that chips hold their shape, so don't expect to see smooth melty chocolate.  The best trick to use is to microwave the chips for 30 seconds, then stir.  Microwave for another 20 seconds then stir.  This is usually as long as it takes for my microwave.  Just keep microwaving at 10-20 second intervals until the chips are melted and smooth.
  • Adding the dry ingredients separately is not a great idea because the cocoa powder is very fine and no matter how slow you mix there will be a cocoa powder mushroom cloud!  Stirring the salt, baking powder, cocoa, and flour together is the ticket to cloud free mixing.
  • I wasn't trying to impress anyone with my cookies, but if you wanted to make them really pretty.  Save about 1/4-1/2 cups of the white chips and just push three or four on the tops of each cookie before baking.  That will make them look very pretty, I think they are fine just as they are.
  • I can't really say why, but as soon as ANY cookie I'm baking comes out of the oven I give each one a gentle swat with my spatula to knock out the air.  I think it makes them look prettier and I always do that.  You have my permission to do this as well.

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