jackidunn

Friday List: A List of Ingredients

Today, I’m going to share one of the cookie recipes I have modified from Ghiradelli.

 

Their Recipe:

Ultimate Double Chocolate Cookies
Yield: 24 cookies
    • 12 ounce(s) Semi-Sweet Chocolate Chips
    • 10 ounce(s) 60% Cacao Bittersweet Chocolate Chips
    • 6 tablespoon(s) unsalted butter
    • 3 eggs
    • 1 cup(s) sugar
    • 1/3 cup(s) all-purpose flour
    • 1/2 teaspoon(s) baking powder
    • 1 cup(s) chopped walnuts
My Recipe:
Mocha White Chocolate Chip Cookies
Yield: 24-40 cookies (depending on size)
  • 1 bag Ghiradelli Bittersweet chocolate chips
  • 6 tbsps butter
  • 3 eggs
  • 1 cup sugar (Note: these cookies are super sweet; I would probably do 1/2 cup or 3/4 cup next time)
  • 2 tbsps of instant coffee or 1 tbsp of instant espresso* (Note: I have only tried this with instant coffee. Personally, I could have gone with an even stronger coffee flavor, so I will likely add 1 1/2tbsp of instant espresso next time**)
  • 1/2 cup flour
  • 1/2 tsp baking powder
  • 1/2 bag of white chocolate chips (If you want a more complete (read: ridiculously excessive) chocolate experience, I would advise adding an additional 1/2 bag of semi-sweet chocolate chips)

Directions
Melt bittersweet chocolate chips and butter. You can use a double broiler… or be like me, and use the microwave (but pay very close attention, stopping every 15-20 seconds to stir). Let this mixture cool a bit.

Beat eggs and sugar; add chocolate/butter ; stir into chocolate mixture. Then add the instant coffee/espresso. In small bowl, stir together flour and baking powder; stir into chocolate mixture. Gently mix in white/semi-sweet chocolate chips.

Using a sheet of parchment paper, form dough into two logs, each 2 inches in diameter and about 12 inches long. As dough will be quite soft, use plastic wrap to hold dough in log shape. Wrap tightly; refrigerate at least 1 hour or until firm. Heat oven to 375°F. Unwrap dough; with sharp knife, cut into 3/4-inch slices. Place slices 1 1/2 inches apart on greased or parchment-lined cookie sheet.

Bake 12 to 14 minutes or until shiny crust forms on top but interior is still soft. Cool on baking sheet; store in airtight tin up to 1 week…. if they last that long.

My cookies tended towards the crunchy side, although I would attribute that to not paying enough attention. If you have the willpower, let the cookies cool off before diving in, because while they are nice just out of the oven, they are simply spectacular a few hours later.
Also, make sure to give yourself plenty of time for one of these masterpieces. It is not a recipe to start late a night, or if you need a snack in a hurry. But trust me, it is well worth all the effort.
*Instant espresso, while impossible to find at normal Oklahoma grocery stores, is readily available at your nearest Whole Foods.
** If you are one of those insane people who doesn’t like coffee, you can 86 it altogether, no harm no foul.
Also, this is a great resource to keep in mind when modifying cookie recipes:
PS: Other Friday Lists
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This entry was posted on 10.21st.11 by in All Blog Posts, Friday Lists, Recipes and tagged , , , , .
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