Does anyone have a recipe for proper chocolate cookies? Maybe double choc. I figured you Americans should have something! I keep seeing all these nasty healthy options, and the pictures of the cookies look all flat and horrible.
I'm thinking slightly crunchy on the outside, chewy on the inside and LARGE. You know, PROPER cookies, not what we in the UK call biscuits.
|I don't have anything for double choc. But my favorite, big, crunchy on the outside, chewy on the inside is a chocolate chip cookie is from Good Eats on the Food Network:
http://www.foodnetwork.com/recipes/alto ... index.html
|This from Cooks.com:
GIANT DOUBLE CHOCOLATE CHIP COOKIES
1/2 c. shortening
1 c. packed brown sugar
1/2 c. sour cream
1 1/2 tsp. vanilla
3 c. Ghirardelli semi-sweet chocolate chips (divided) (if you have darker chocolate, substitute some of that for the semi-sweets)
1 3/4 c. unsifted flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 c. chopped pecans
Heat oven to 350 degrees. Cream shortening with brown sugar. Mix in egg, sour cream and vanilla. Melt 1 1/2 cups chocolate chips and blend with creamed mixture, stirring until smooth. Fold in nuts and remaining 1 1/2 cups chocolate chips. Chill dough 1/2 hour.
For giant cookies use ice cream scoop or 1/4 cup dough for each cookie. Place on 3 greased baking sheets. Flatten slightly to 3 inches. For smaller cookies drop in heaping teaspoon. Bake 10-12 minutes. Makes 16 cookies small.
Of course here we'd add more chocolate chips....probably the special dark type or chop up a dark chocolate baking chocolate bar. You could roll the cookies in sugar before baking to give the outside an extra crunch.
Recipes are just a starting point. They aren't mine until I've modified them to my tastes.
Mrs Wakefields Toll House Restaurant was a favorite
when I was a kid. As you left the restaurant after a nice
meal, they gave you a fresh baked Toll House Cookie!
Without chocolate chips=
You could add butterscotch chips or chocolate chips
http://www.kitchenproject.com/history/A ... hipCookie/
|i dont know what the conversion is but here is a good recipe
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg yolk
2 cups semisweet chocolate chips
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
|My favorite recipe EVER for chocolate chip cookies after trying 20 different batches in our cooking club a few years ago is pretty much Darcy's!!
the sifting is a MUST!
i also use room temp eggs
use half semi sweet and half milk chocolate for the perfect sweetness
then we found the only way for them to turn out right since you melted the butter changing the consistency of the dough......... you MUST put in fridge for 1 hr which is the key to make it the biggest, chewiest cookie EVER. otherwise, you won't have consistent results (some batches flat, some semi puffy).
then bake at said temp (no parchment paper is needed)
Though i think all chocolate chip cookie recipes are basically the same... I totally think this makes it out of the world ...bakery style. I make this recipe WEEKLY. Literally.
|I got this off the foodnet work, by paula Dean
Ingredients Chocolate Cookies
• 1 (8-ounce) brick cream cheese , room temperature
• 1 stick butter, at room temperature
• 1 egg
• 1 teaspoon vanilla extract
• 1 (18-ounce) box moist chocolate cake mix
• Confectioners' sugar, for dusting
Preheat oven to 350 degrees F.
In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired.
|Trust Paula to take an old recipe and make it better! Originally the recipe used cooking oil in place of the butter and cream cheese. No use even mentioning it as I'm sure this is far better. My chest just twinged, "clogged artery city. sister".|
|Asda sell a roll of chocolate cookie dough that you roll out and cut. the cookies come out great!
Its in the fridge bit
|Aaaah I see.
Thank you for sharing the cookie secret. I have nominated myself chief taster
|WOW. I have just made Darcy's recipe with Mrs J's hints.... these cookies are amazing!!! Just PERFECT. Crunchy on the outside, chewy in the middle. And they taste great! Oh dear oh dear I'm home alone with the cookies.. I might save one for Greg haha. I think I made them a little too big though, will amend next time.
How do I make these double choc?
Going to try the other recipes in a few weeks
|To make double chocolate you could add another type of chips.....milk chocolate, semis or the special dark bittersweets. Another way is to add cocoa to the dough so your dough is also chocolate as well as having chips. Personally I prefer the white dough with the chocolate bits.|
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