I've returned! I can't believe my last post was over a year ago. I'm happy to be back and sharing my adventures in baking. I am creating this post one day before our 3 year wedding anniversary. These past 3 years have been filled with amazing adventures and sweet treats!
When my husband Eric called me yesterday and told me that his class would be having a pizza party, I 1.) was once again envious of his job, and 2.) knew it would be a great opportunity to share some super (super) chocolate-filled treats! I turned to my favorite cookbook, "the Hummingbird Bakery Cookbook" for a delicious recipe, which I altered just a bit.
Ingredients:
3 tablespoons unsalted butter
15 oz. bittersweet chocolate, roughly chopped (I used whole foods dark chocolate chunks and a small amount of a Ghiradelli baking chocolate bar, for a mixture of textures and flavors)
2 eggs
3/4 cup plus 2 tablespoons packed light brown sugar
1/4 teaspoon pure vanilla extract
2/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
A baking sheet lined with parchment paper
Sweet Tip: I'd use 2 sheets to ensure that the cookies don't goop into each other. Sure, yes, "goop" is a verb!
Baking Blunder #1: I used a non-stick sheet, greased with unsalted butter, but the cookies still stuck! I'd recommend using the parchment paper.
Makes: 12 (I doubled the recipe and found that it made closer to 30 cookies)
Directions
1. Preheat the oven to 325 degrees
2. Set out all of the ingredients beforehand. This recipe can get super-sticky, and you don't want to be measuring out salt and baking powder when your fingers are covered in dark chocolate goodness!
3. Cut the butter into large cubes and put the butter and half of the chocolate in a heatproof bowl over a saucepan of simmering water. I used dark chocolate chunks for this part of the recipe. Make sure not to let the bottom of the bowl touch the water. Leave the mixture on until super smooth (no chocolate chunks should remain). I used a stainless steel pan over my saucepan and it worked out well.
4. Combine the eggs, sugar, and vanilla in your pretty pink mixer with a paddle attachment. Beat until well mixed.
5. Pour the chocolate mixture into the butter/sugar mixture and beat on a slow speed until well combined.
6. Sift the flour into a separate mixing bowl. Add the sifted baking flour and salt.
7. Stir the flour into the chocolate sauce in a few separate portions. Make sure to scrape the sides of the bowl to combine any unmixed ingredients.
8. Add remaining chocolate! I used a mixture of dark chocolate chunks and coarsely chopped pieces of a Ghiradelli baking chocolate bar. Mix it up!
9. Drop equal amounts of cookie dough on your baking sheet.
Sweet Tip: The recipe says to drop 12 equal portions, but I would do closer to 15 and use 2 baking sheets to avoid the cookies gooping together.
Sweet Tip: The mixture is a little thin. If you let it sit for a couple of minutes before portioning out, it should be a little easier to manage.
10. Bake for 10-15 minutes. Check on your treats about 10 minutes in. You'll know they are ready when they develop cracks and look a bit shiny. Let 'em cool on the sheet before moving them to a wire rack.
Baking Blunder #2: I tried to remove my cookies from the baking sheet too soon and they stuck! Give them some time to cool.
11. Make yourself a cup of piping hot light brew coffee, add some creamy almond milk, and pair with a giant, warm, double chocolate chip cookie. You can thank me later.
No comments:
Post a Comment