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Chocolate
Chocolate Chip Cookies Recipe
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I really like
chocolate which explains why I am putting another chocolate cookie recipe on the
site. This cookie I just couldn't resist, as it is a cross between the very
chocolately Chocolate Fudge Cookie and
the buttery Chocolate Cookie. These soft
textured cookies contain three types of chocolate, unsweetened cocoa powder,
melted dark chocolate, and chocolate chips which gives them a rich and complex
chocolate flavor. My son thinks these are the perfect cookie for dunking in a
tall glass of cold milk, but my preference is with a strong cup of coffee.
This recipe comes from The Sweeter Side of Amy's Bread, which
features sweet treats from the very popular New York bakery, Amy's Bread.
Currently I am baking my way through the cookie section and all of the
cookies I have tried are excellent. Now, in the past I have always made
normal sized cookies, the type where you need at least two, possibly
three, to satisfy a craving. But the cookies in The Sweeter Side of
Amy's Bread are not that way. You only need one, as they are large
cookies. In fact, I like large cookies so much, I may start
making all of my cookies giant sized. I did, however, make these cookies a
tad smaller than they instructed, 1/4 cup of dough instead of 1/2 cup. The
important thing with all chocolate cookies, is not to over bake them, as
we want them soft and moist, not dry. Unfortunately, it is hard to judge
when chocolate cookies are fully baked. So what you are looking for is for
the cookies to be set, yet still seem a little soft as they will firm up
as they cool. The yield is about 20 large cookies.
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Chocolate
Chocolate Chip Cookies: Preheat oven to
350 degrees F (177 degrees C) and place one oven rack in the top third of the
oven, and one oven rack in the bottom third of the oven. Line two baking
sheets with parchment paper.
Melt the 10
ounces of semi sweet chocolate in a stainless steel bowl placed over a saucepan
of simmering water. Remove from heat and set aside to cool to room temperature.
In a separate
bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In the bowl of your electric mixer
(or with a hand mixer),
cream the butter and sugars until
light and fluffy (2-3 minutes). Scrape down the sides of the bowl. Add the
melted chocolate and beat until well incorporated. Add the eggs,
one at a time, beating well after each addition. Then beat in the vanilla
extract. Add the flour in stages, mixing until incorporated. Fold in the the
chocolate chips and nuts.
Form dough into
balls, using 1/4 cup (55 grams) for each cookie. Place six balls of dough on
each baking sheet. With moistened hands, gently flatten each ball of dough into
a 2 inch (5 cm) diameter cookie. Bake the cookies for about 14 - 17 minutes,
rotating the baking sheets halfway through the baking time. The cookies are done
when they are just barely set in the center. They should still be soft. Remove
from oven and let the cookies cool a few minutes on the baking sheet before
transferring them to a wire rack to cool.
Makes about 20 cookies.
Source:
Scherber, Amy and
Dupree, Toy Kim. The Sweeter Side of Amy's Bread. John Wiley & Sons, Inc.
New York: 2008.
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Chocolate Chocolate Chip
Cookies:
10 ounces (280 grams) semi
sweet chocolate, chopped (or 1 1/2 cups semi sweet chocolate chips)
1 2/3 cup (220 grams) all
purpose
flour
1/3 cup (35 grams)
unsweetened
cocoa powder (not Dutch processed)
1 1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (226 grams) unsalted
butter, room temperature
1/2 cup (110 grams) dark
brown
sugar
1/2 cup (100 grams) white granulated
sugar
2 large eggs
1 1/4 teaspoons pure
vanilla extract
3/4 cup (125 grams) semi
sweet chocolate chips
1 cup (100 grams) walnuts
or pecans, chopped
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