I hope this isn’t belated. I’m trying to post every other day, I find it easier now.
Random thought: I’m watching The Biggest Loser, and I can’t help but notice HOW MUCH PRODUCT PLACEMENT is in there. Goodness gracious. There is nothing I dislike more…
But I’m not going to be mad here…
I’M COLLEGE BOUND! AAAAAH. I got my SCAD acceptance AND scholarship call! This totally made my bum past two weeks! EEEEE!!
So! Celebrating with a new recipe! It combines the processes of about four of my favorite recipes. Its a good one. I used 1 cup of chopped up Dove dark chocolates and one cup of semi-sweet morsels. It makes this complex, don’t skimp on them!
Now, I experimented and used European butter, which is a richer butter. Why and how is it richer? I know what you’re thinking “Its butter…that’s European…” its a bit more complex than that, kids. European butter not only has a higher fat content (83% as opposed to 75%), but it is also churned slowly. Just like ice cream! Same process comes here, when you slow churn something, it creates smaller crystals. In ice cream, its smaller ice crystals, which ensures a smoother consistency. In butter, its fat particulates (“crystals”) which create a smoother and richer mouth feel, and even better taste. I used one stick of this, which is packaged as 1 cup, 8 oz, or what would be 2 sticks in regular butter. When its cold, slice it like in the picture, then slice it again into little fingers. Since the butter is cold with a higher fat content, its going to be a bit firmer when its chilly, cutting it like this is nicer to your mixer.
Cream it all together with your sugars. Now, here, I used homemade brown sugar with an extra 1/2 tsp. of molasses in there. Look into the “Staple Recipes” page for the recipe, and to that, add a little extra molasses. You’ll be glad you did. Oh, espresso powder too, this makes these special.
Mix in the chocolate by hand, be gentle with it! Its dense.
Bake them and take them out when the edges are golden brown looking, when you feel them, they will feel raw. This is PERFECT, it will cook itself. The final product?
YUM!! Enjoy these! Please!
Double Delicious Chocolate Chip Cookies
1 C. Dove Promises Dark Chocolate pieces, cut into 1/4s
1 C. Semi-Sweet Chocolate Chips
8 oz. European Butter, cold and cut into pieces
1 C. Homemade Brown Sugar with 1/2 extra tsp. Molasses
1/2 C. Granulated Sugar
2 large eggs
1 1/2 tsp. Espresso Powder
2 tsp. Vanilla Extract
2 C. Bread Flour
1 C. Cake Flour
2 tsp. Baking Powder
3/4 tsp. Sea Salt
-Preheat oven to 375 degrees and prep pans with parchment paper. Whisk together both flours, baking powder, and salt in a separate bowl, set aside.
1. In the bowl of a heavy-duty stand mixer fitted with the paddle attachment, combine butter and both sugars and mix on medium speed until light in color and all the butter is incorporated; about 3-4 minutes.
2. Add in eggs, one at a time, to the mixture as well as the vanilla and espresso powder. Beat until well combined, about 2 minutes.
3. Gradually beat in flour mixture until well combined, fold in chocolate chips.
4. Using your fingers or a spoon, drop mixture in raggedy 1 1/2 inch balls on the parchment paper. Do not flatten. Bake in preheated oven for 8 minutes.
5. When 8 minutes are up, reduce temperature to 350 and bake 8-10 minutes longer, until edges are golden brown. Remove from oven and allow to cool on pans for 2 minutes. Remove and cool on racks. Enjoy!