Chocolate cookies – Des Chocolatines http://deschocolatines.com/ Thu, 18 Nov 2021 08:39:56 +0000 en-US hourly 1 https://wordpress.org/?v=5.8.2 https://deschocolatines.com/wp-content/uploads/2021/11/des.png Chocolate cookies – Des Chocolatines http://deschocolatines.com/ 32 32 No-Bake Chocolate Cookies With Oats Travel Great For The Holidays https://deschocolatines.com/no-bake-chocolate-cookies-with-oats-travel-great-for-the-holidays/ https://deschocolatines.com/no-bake-chocolate-cookies-with-oats-travel-great-for-the-holidays/#respond Tue, 09 Nov 2021 23:00:14 +0000 https://deschocolatines.com/no-bake-chocolate-cookies-with-oats-travel-great-for-the-holidays/ One minute can be the difference between success and disaster in the kitchen. An extra minute means a cheese filling turns from toasted brown to burnt. Ditto for the buttered bread sides on a grilled cheese sandwich. Wait 60 seconds too long to turn over, and I put the sandwich charred side down on my […]]]>

One minute can be the difference between success and disaster in the kitchen.

An extra minute means a cheese filling turns from toasted brown to burnt. Ditto for the buttered bread sides on a grilled cheese sandwich. Wait 60 seconds too long to turn over, and I put the sandwich charred side down on my daughter’s plate, hoping she won’t notice.

But, being short for a minute means the difference between an undercooked mushy banana bread and a just right soft medium. The same goes for crunchy veggies that needed an extra minute of steaming or sautéing to still be firm but cooked through.

One more minute of baking time in the following recipe for boiled chocolate cookies in “Typically Texas Cookbook” (1970, reprinted 1989) made the treat better than a similar recipe on the same two-page page. The Texas Electric Cooperatives, Inc. produced the cookbook, and my original favorite recipe is attributed to Mrs. Rodney L. Stephenson of Leander.

Following:Persimmon thumbprint cookies hit the Christmas sweet tooth

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A Chocolate Cookie Recipe Without Eggs For Lazy Weekend Baking https://deschocolatines.com/a-chocolate-cookie-recipe-without-eggs-for-lazy-weekend-baking/ Sat, 23 Oct 2021 07:00:00 +0000 https://deschocolatines.com/a-chocolate-cookie-recipe-without-eggs-for-lazy-weekend-baking/ Chocolate chip cookies win every match they face. Even during Christmas cookie season, they’re favorites 78% of the time in one-on-one showdowns with sugar cookies, brownies, or any other variety. But in the world of chocolate chip cookies, there are several camps. Some are debating whether supplements such as nuts or oatmeal belong. And let’s […]]]>

Chocolate chip cookies win every match they face. Even during Christmas cookie season, they’re favorites 78% of the time in one-on-one showdowns with sugar cookies, brownies, or any other variety.

But in the world of chocolate chip cookies, there are several camps. Some are debating whether supplements such as nuts or oatmeal belong. And let’s not forget the all-important crisp versus soft debate.

Read also | Vanilla course for the cooking season

Now a gorgeous new cookbook from one of the world’s best bakers devotes an entire section to these options. Dorie Greenspan has already written 13 books mainly devoted to sweets; she has won several James Beard awards and received the Order of Agricultural Merit from the French government for her outstanding culinary writings.

Cooking with Dorie: sweet, savory and simplee ($ 35; Mariner Books) includes approximately 150 recipes. There is a chapter devoted to large and small cakes and another to pies, pies and cobblers for all seasons.

Six of the recipes in the book are specifically aimed at chocolate chip cookies, including a maple bacon version of Mary Dodd and a “World Peace Cookies 2.0”, as well as the classic.

The caramel chocolate chip cookies aren’t technically in the dedicated section, but Greenspan thinks they deserve a place there. Because they contain chunks of chocolate and nuts, “that means they could rightly be called chocolate chip cookies, although perhaps those who lived briefly in France,” she writes.

In fact, Greenspan places these treats in the Chocolate Chip Cookie Hall of Fame. On the one hand, they satisfy almost all categories: the treats, shaped like a mini pie, have the crisp edges of a buttery and crumbly shortbread as well as a tender texture in the center, with pieces of melted chocolate. “Like so many of my favorite recipes, it’s a surprise,” Greenspan said in a phone interview. She notes that despite the cookie’s name, there is no caramel in the recipe.

Read also | Let’s make cakes with ghee and garam masala

She gets that cookie synergy by baking the dough in muffin tins, which means it can be crispy against the sides of the hot pan. “The butter and sugar almost caramelize, you get bonus flavors. Ordinary ingredients made extraordinary, ”she says. Her recipe includes nuts, but these are optional – chocolate fans can add more chunks to the mixture instead.

Greenspan notes that while chocolate chip cookies are by no means seasonal, they are well suited for this time of year. On the one hand, their caramel-flavored echoes fall. On the other hand, they are slice and bake cookies. As people begin to welcome others into their homes and the entertainment season arrives, it helps to have logs of cookie dough ready in a freezer. “Home cooking was a necessity during the pandemic,” says Greenspan. But the audience was limited. “Now is a fun time for bakers. We cook to share. And we have more people to share with.

The following recipe is adapted from Cooking with Dorie: sweet, savory and simple by Dorie Greenspan. Tester’s Note: You might be tempted to use a baking sheet, but hopefully you won’t, the texture is really better in muffin tins.

Biscuits with chocolate and caramel pieces
Makes 24 cookies

2 sticks (8 oz.) Unsalted butter, cut into pieces, at room temperature
Half a cup of sugar
Half a cup of icing sugar
Half a teaspoon of fine sea salt
1 teaspoon of pure vanilla extract
2 cups all-purpose flour
Large chunks of half a cup of dark or milk chocolate or large chips
About half a cup of coarsely chopped walnuts, toasted or not, or more pieces of chocolate

In a large bowl, beat butter, both sugars and salt together on medium speed until creamy, about 2 minutes. Beat the vanilla. Add the flour all at once. Beat a few times, until the risk of flying the flour has passed, then beat on low speed until the flour is almost completely incorporated. Don’t beat too much, you want the mixture to be more lumpy than smooth. Add the chocolate and nuts and incorporate using a flexible spatula.

Knead the dough if necessary so that it comes together. Divide it in half and shape each piece into a 6 inch long log; they will be barely 2 inches in diameter. Wrap each log in plastic and refrigerate until firm, at least 2 hours. (Logs can be refrigerated for 3 days or frozen for 2 months.)

Preheat the oven to 350F. Butter a muffin pan, two if you have them. Score a log at ½ inch intervals, then slice it into slices with a chef’s knife, cutting sharply through the chips. Place each puck in a muffin pan. Bake for 20 to 22 minutes, until cookies are golden around the edges and slightly soft in the center. Let the cookies stand for 3 minutes, then gently remove each one with the tip of a table knife and let cool on a wire rack. Let the pan cool, then repeat with the remaining log. Serve cookies warm or at room temperature.

Read also | The science of baking a cake

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Double Chocolate Gluten Free Vegan Biscuits Recipe https://deschocolatines.com/double-chocolate-gluten-free-vegan-biscuits-recipe/ Tue, 25 May 2021 07:00:00 +0000 https://deschocolatines.com/double-chocolate-gluten-free-vegan-biscuits-recipe/ Chef’s Notes If you don’t tell people these cookies are gluten free and vegan, they’ll never know. I love leaving a bunch of them on the counter for the girls to use when I have to go on a work trip. This is my “so sorry to be gone but scarf on it and you […]]]>

Chef’s Notes

If you don’t tell people these cookies are gluten free and vegan, they’ll never know. I love leaving a bunch of them on the counter for the girls to use when I have to go on a work trip. This is my “so sorry to be gone but scarf on it and you will forgive me” plan, and it hasn’t failed me yet!

Technical tip: When measuring cocoa powder, be sure to put the cocoa in the measuring cup before leveling it with a spatula. Scooping up the cocoa with the measuring cup will result in too much cocoa for this recipe.

Exchange option: If you don’t need them to be gluten-free, use regular all-purpose flour.

Preperation

1.

Preheat oven to 350 F. Line two baking sheets with parchment paper.

2.

In a medium bowl using an electric mixer, cream the coconut oil, brown sugar and granulated sugar until fluffy, 3-4 minutes. Add the almond milk and mix on medium speed until completely incorporated. Scrape down sides of bowl and mix for 1 minute more. Add the flour, cocoa powder, salt, baking soda and baking powder. Mix on low speed until all the ingredients are incorporated and well combined. Add 1 ½ cups of the chocolate pieces and mix by hand until they are evenly distributed.

3.

Place 2 tablespoon mounds of dough on prepared baking sheets, spacing cookies at least 2 inches apart. Press remaining chocolate pieces onto top of cookie dough balls and sprinkle a small pinch of flaky sea salt on each. Bake for 9 minutes. When you gently touch the center of a cookie, it should be soft and not roll back, but it will not be runny or shaky.

4.

Let cool completely on the mussels. Store in an airtight container or zippered bag at room temperature for up to 5 days.

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Quadruple Chocolate Cookies – The Washington Post https://deschocolatines.com/quadruple-chocolate-cookies-the-washington-post/ Wed, 09 Dec 2020 08:00:00 +0000 https://deschocolatines.com/quadruple-chocolate-cookies-the-washington-post/ These melt-in-your-mouth cookies will nourish the soul of any chocolate lover. The dough is filled with semi-sweet chocolate chips and pieces of milk chocolate, white chocolate and caramelized white chocolate, more precisely the Dulcey de Valrhona. Pastry chef Jonni Scott has a soft spot for Valrhona, but you can substitute your favorite brand for it. […]]]>

These melt-in-your-mouth cookies will nourish the soul of any chocolate lover. The dough is filled with semi-sweet chocolate chips and pieces of milk chocolate, white chocolate and caramelized white chocolate, more precisely the Dulcey de Valrhona. Pastry chef Jonni Scott has a soft spot for Valrhona, but you can substitute your favorite brand for it.

Get Ahead: Cookies should be shaped and refrigerated for 1 hour before baking.

Storage Notes: Baked cookies can be stored in an airtight container at room temperature for up to a week or in the freezer for 1 month.


Servings:

22

Size tested: 22 servings; makes 22 cookies

Ingredients
  • 12 tbsp (170 grams) unsalted European butter, such as Plugra or Kerrygold, at room temperature mild

  • 2/3 cup (135 grams) packed brown sugar

  • 1/4 cup (50 grams) granulated sugar

  • 1 teaspoon of vanilla extract

  • Barely 1 1/2 cups (175 grams) all-purpose flour

  • Barely 1/2 cup (40 grams) of Dutch cocoa powder

  • 1/2 teaspoon of baking soda

  • 1/2 teaspoon flaky sea salt, preferably Maldon, and more for dusting

  • 1 1/4 ounces (35 grams) white chocolate, roughly chopped

  • 1 1/4 ounces (35 grams) of milk chocolate, coarsely chopped

  • 1 1/4 ounces (35 grams) of Valrhona Dulcey chocolate (can replace caramel chips or caramel chips; see note)

  • 1 1/4 ounces (35 grams) sweet and sour chocolate chips

  • 1 1/4 ounces (35 grams) crispy white chocolate pearls (optional)


instructions

In the bowl of a stand mixer fitted with the paddle or using a hand mixer and large bowl, beat butter, dark brown sugar and granulated sugar on medium-high speed until light and fluffy consistency, 3 to 5 minutes. Scrape down sides of bowl, add vanilla and beat again over medium-high heat. Scrape the bowl again.

In a medium bowl, combine the flour, cocoa powder, baking soda and 1/2 teaspoon of sea salt. Break up large chunks of cocoa powder as needed.

Add the flour mixture to the butter mixture with the white, milk and Dulcey chocolates, chocolate chips and white chocolate pearls, if applicable. Mix on low speed until the dough comes together. Do not over mix, as this will make the cookies hard. If you’re worried, turn off the blender a bit earlier and finish stirring by hand.

Line 2 large rimmed baking sheets with parchment paper. Using a No. 30 dish or a large table spoon, divide the dough into 2 tbsp portions and roll into smooth balls. Each ball should weigh about 40 grams. Place the balls on one of the baking sheets (you’ll want to divide them when baking) and refrigerate for 1 hour.

When you’re ready to bake, place a rack in the middle of the oven and preheat to 350 degrees.

Divide the dough balls between the baking sheets, spacing them at least 3 to 4 inches apart. Bake, one sheet at a time, for 8 minutes. Don’t panic when they aren’t spread out in the oven. When the cookies are removed from the oven, gently press down with a round, flat object – such as the bottom of a measuring cup – wiping any chocolate between the cookies. Sprinkle flaky sea salt on cookies while still hot.

Let cookies cool completely on baking sheets.


Recipe source

Adapted from Maryland pastry chef Jonni Scott.

Tested by Becky Krystal.

Email your questions to the Food section.

Email your questions to the Food section at food@washpost.com.

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How to Make Vegan Chocolate Cookies from Luminary Bakery in London https://deschocolatines.com/how-to-make-vegan-chocolate-cookies-from-luminary-bakery-in-london/ Wed, 09 Sep 2020 07:00:00 +0000 https://deschocolatines.com/how-to-make-vegan-chocolate-cookies-from-luminary-bakery-in-london/ All featured products are independently organized by our editors. When you buy something through our retail links, we may receive a commission. TO Bakery Lighting, pastry is synonymous with brotherhood. The London-based bakery serves as a space where women advocate for other women through the prism of seeking independence, employable skills and stability as they […]]]>

All featured products are independently organized by our editors. When you buy something through our retail links, we may receive a commission.

TO Bakery Lighting, pastry is synonymous with brotherhood. The London-based bakery serves as a space where women advocate for other women through the prism of seeking independence, employable skills and stability as they whip cakes and twist the dough into huge buns. cinnamon.

Related Reading: How to Frost Cake Like a Pro: 4 Tips for a Bakery-Worthy Dessert

On the outside, Luminary Bakery may just look like this – a buzzing bakery of pastry chefs sliding sheets of brownies into the oven. But in fact, it supplants the dictionary definition of a bakery: Founded by Alice Williams, the social enterprise works with marginalized women, teaching them a number of skills to get them back on their feet, while selling the same pastries as these women. Make.

“Luminary Bakery was founded by a group of women who saw the lack of opportunities available to women who had experienced extreme disadvantage and wanted to do something to change that,” says Kaila H. Johnson, communications manager. “We use the therapeutic nature of baking to help create a safe space where women feel empowered to achieve independence. “

Many of these women came to Luminary Bakery as a result of gender-based violence, poverty, human trafficking, or had spent time looking for ways to care for a young child, for example, or to study a trade. For many Luminary students, this trauma often puts them at a serious disadvantage in the job market, but finding a job and being financially independent is key to changing their situation.

Bakery Lighting

“For this reason, our programs focus on employability and entrepreneurship, equipping [the women] with skills transferable to the world of work, ”explains Rachel Stonehouse, bakery trainer at Luminary.

Luminary Bakery works holistically with interns for two years. The program includes learning about baking and work skills, job preparation, tips for building a positive future, and trauma-informed support. Each program has two stages: the 6-month Employability Program, which emphasizes professional cooking and transferable life skills, and the 18-month Progression Support Program, which provides these graduates with a year and an additional half of training oriented towards the world of work.

Related Reading: Insta-Famous Cookies From Levain Bakery Are Filled With Chocolate And An Unexpected Origin Story

This fusion of bakery and vocational training is no accident. “We use cooking as a tool to deal with the past and work towards a positive future,” says Kaila. “Through our trauma-informed training and support, we see healing occur, second chances arise, community developed, and opportunities explored to develop potential.”

Matt Scheffer

For women, these parallels of experiences allow a more supportive and empathetic community. Monica, one of Luminary Bakery’s graduates, says: “Because of my past, I couldn’t believe in myself. Now I am with women who understand my journey and who believe in me.

Since its launch in 2014, Luminary Bakery has trained 66 women, with 26 more trainees expected to graduate in October. After graduation, these women often take on other jobs in London bakeries or babysitting roles. Others start their own restaurant business or continue their education by attending university. Luminary Bakery has become so well-known and well-known that royals and pastry stars including Megan Markle and Benjamina Ebuehi have notably supported the cause.

For those who live in London, a stop at Luminary Bakery can result in a palm-sized cinnamon bun; vegan cherry and coconut brownies; Cheese scones; and layered cakes, sprinkled with fresh herbs and fruit. But if visiting is impossible at the moment, Luminary Bakery has just published its first cookbook, “Rising Hope: Luminary Bakery Recipes & Stories, Where home bakers can replicate some of the bakery’s beloved pastries and read a host of testimonials from program graduates. Pastry recipes include Irish Roasted Garlic Soda Bread, Lime Bars, and Espresso Shortbread Cookies.

Related Reading: The Cookbooks We’re Most Excited For This Fall

Bakery Lighting

To give you a taste of the cookbook and Luminary Bakery, try this vegan chocolate and sea salt cookie recipe. makes it much easier to roll into balls and produces a thicker, softer cookie. If you’re looking for perfectly even cookies, she also suggests using a scale to weigh the dough into even-sized pieces. If you don’t have a scale on hand, grab an ice cream scoop instead.

Because these cookies are vegan, they may not look crisp when you take them out of the oven, but trust the timing. “They may look undercooked in the middle,” says Rachel, “but will give you a gloriously chewy center once they cool.”

Mim’s Vegan Chocolate and Sea Salt Cookies Recipe

When Mim joined us, she not only brought a wealth of cake decorating experience and a caring, caring spirit, but also a passion for making delicious vegan treats. Mim says this recipe is inspired by all the women she’s worked with in the kitchen over the years: resilient, strong, and amazing. You’ll savor every bite of these lightly salted cookies!

Vegan chocolate and sea salt cookies

Ingredients
  • 4 fluid ounces of olive oil
  • 2 fluid ounces of cold water
  • 7½ ounces of light brown sugar
  • ½ teaspoon of vanilla extract
  • 8¾ ounces of all-purpose flour
  • 1 ounce of unsweetened cocoa powder
  • 1 teaspoon of baking powder
  • ¾ teaspoon of baking soda
  • ¼ teaspoon of fine salt
  • 6 ounces of vegan dark chocolate chips (70% cocoa solids) or a bar cut into ½ inch pieces
  • Sea salt or kosher salt
Instructions
  1. Combine the oil, water, sugar and vanilla until the mixture is well combined and looks like caramel.
  2. In another bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt.
  3. Pour the dry ingredients into the wet ingredients and mix to combine well and create a soft dough.
  4. Add chocolate chips and mix until evenly distributed. Cover the bowl with plastic wrap and refrigerate for 30 to 60 minutes until firm.
  5. Preheat the oven to 350 ° F and line 2 large baking sheets with parchment paper.
  6. Use a tablespoon to drop balls of dough onto the leaves, spacing them 2 inches apart to allow for spreading. Alternatively, weigh dough balls at 2 ounces each and roll them in your hands before placing them on the sheets. Garnish each cookie with a pinch of salt.
  7. Bake for 10 to 12 minutes until cookies have firmed around the edges.
  8. Let cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Header image by Thomas Rose.

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Ghirardelli’s Ultimate Double Chocolate Cookies! https://deschocolatines.com/ghirardellis-ultimate-double-chocolate-cookies/ Sat, 18 Jul 2020 07:00:00 +0000 https://deschocolatines.com/ghirardellis-ultimate-double-chocolate-cookies/ We all have our own food preferences, don’t we? We have our favorites, and our less-favorites. For me, I’m not crazy about nuts in baked goods. When a recipe calls for the addition of nuts, I politely leave them out. The nuts in my favorite banana bread recipe? No thanks. What about chocolate chip cookies? […]]]>

We all have our own food preferences, don’t we? We have our favorites, and our less-favorites. For me, I’m not crazy about nuts in baked goods. When a recipe calls for the addition of nuts, I politely leave them out. The nuts in my favorite banana bread recipe? No thanks. What about chocolate chip cookies? Nope. Certainly not. At the time, I even dropped the chopped nuts from the top of my Little Debbie brownies. They just weren’t my thing.

With that in mind, I took a deep breath and approached this weekend’s Saturday snack recipe for Ghirardelli’s Ultimate Double Chocolate Cookies. This Sunday is National Ice Cream Day (a party I wholeheartedly support), and, since Ghirardelli is an ice cream and sweet staple both at Disney Springs at Walt Disney World and at Disney California Adventure , I knew we had to cook a batch. However, the recipe for these decadent and incredibly chocolatey cookies requires the inclusion of chopped nuts. Uh. After an internal debate on whether or not to include nuts, I decided to have the best of both worlds: I would make some with nuts, and the rest without. After all, if I want to make a Saturday snack recipe, I always like to stick to the original recipe. A few with nuts and the majority without will be a win-win, right?

Since we are making a Ghirardelli recipe, I thought it would be fair to use Ghirardelli chocolate chips. I mean, if we’re going to make a recipe with the words “ultimate” and “Ghirardelli” in the name, we have to really go ahead, right?

Today’s recipe does not begin with preheating the oven, but with the establishment of a water bath. If you don’t have a double boiler, you can go the route we’ve taken on Saturdays in the past: take a pot, fill it about halfway with water, place a glass bowl over the pot and cook. heat the water in the saucepan to a gentle and continuous boil.

Drop the 6 tablespoons of butter into the glass bowl and pour these glorious sweet and sour chocolate chips into the bag. And pour a few in your mouth, of course.

It will take a bit for the chocolate and butter to melt in the double boiler, but when they do, the mixture will look smooth and shiny.

While the chocolate is melting, combine 3 eggs and a cup of sugar in a large bowl (or the bowl of a stand mixer) and mix them until they thicken and take on a lighter yellow shade.

Take a small bowl out of the cupboard and mix in 1/3 cup of flour and 1/2 teaspoon of baking powder.

At this point, I transferred the chocolate mixture to a separate large bowl. I mixed the egg mixture into the chocolate and then added the flour mixture.

You might think this recipe is already maxed out on chocolate, but let’s remember once again that “ultimate” is in the title. Take this 12-ounce bag of semi-sweet chocolate chips and add THE WHOLE BAG to the batter. This is when we come to the are you / are you not going moment with the crushed walnuts. If nuts in cookies are your thing, this is when you can add them to the dough. If you’d rather not use them, just go ahead.

I placed some of the dough in a smaller bowl and added what I felt was the appropriate amount of chopped nuts. All for the sake of Saturday snacks.

The batter is super smooth, almost like brownie batter. In order for the dough to take on a more pasty texture, the recipe invites us to be creative with plastic wrap. Instead of laying the dough on the baking sheets, we’re going to slice the dough and place the dough discs on the baking sheets.

Let’s help the dough prepare for slicing by placing the dough on a sheet of plastic wrap and rolling it to make a 2 inch log.

When your dough is wrapped, place it in the fridge for at least an hour. After an hour my dough needed a little longer to get to the point where I could slice it.

Meanwhile, prepare your baking sheets with oil spray or a sheet of baking paper.

In general, I am a fairly patient person. It goes out of the window when cookies are involved. After an hour and a half the logs of dough were not firm enough to be sliced. Maybe I made the logs too thick; anyway i was bound and determined to go ahead and make these cookies already.

I found the easiest and least messy way to slice cookies was to grab my kitchen scissors and cut through the plastic wrap.

After the dough disks were cut, I made sure to remove all of the plastic wrap (as baked plastic wrap would be tragic at this point), and gently reshaped the dough and placed each disc on a cookie sheet. I spaced the discs about an inch and a half apart as the recipe recommends.

My friends, I chuckled like an evil genius scientist when I peeked into the oven to check out the cookies. They had the shiny surface that the recipe calls for, and I was so happy to see that they looked delicious. After 14 minutes, they were taken out of the oven.

These cookies said hello to me. They couldn’t have been more perfect. And, of course, as someone who doesn’t necessarily want nuts in my cookies, I liked cookies better without them. That being said, if nuts are your thing, throw them in and you’ll love these cookies.

The cookies were ginormous. They were extremely chocolatey, and if you choose to celebrate National Ice Cream Day, they would pair perfectly with a scoop of your favorite flavor.

The thick, heavy cookies were melting and filled with melting chocolate chips because, as you might have guessed, I didn’t wait for them to cool completely. Life is short. Eat your cookies while they are hot.

The recipe mentions that you can store Ghirardelli Ultimate Double Chocolate Cookies in an airtight container for up to a week. Don’t worry if you don’t have an airtight box; you won’t need it. I have a feeling these cookies won’t be there for days and days. They are just so good.

Hope your weekend is good. If you are making these amazing cookies, let me know. Happy Saturday everyone!

Ready to whip up some serious magic? The recipe is below:

Ghirardelli Ultimate Double Chocolate Cookies

Yield: 24 cookies

  • 12 oz (s) semi-sweet chocolate chips
  • 10 oz (s) 60% cocoa sweet and sour chocolate chips
  • 6 tbsp unsalted butter
  • 3 eggs
  • 1 cup (s) of sugar
  • 1/3 cup (s) all-purpose flour
  • 1/2 teaspoon of baking powder
  • 1 cup (s) chopped walnuts

instructions
1. In a double boiler over hot water, melt the sweet and sour chocolate chips and butter.
2. In large bowl with electric mixer or whisk, beat eggs and sugar until thickened; stir into chocolate mixture.
3. In a small bowl, combine flour and baking powder; stir into chocolate mixture. Gently fold in semi-sweet chocolate chips and nuts.
4. Using a sheet of plastic wrap, shape the dough into two logs 2 inches in diameter and about 12 inches in length.
5. As the dough will be quite soft, use plastic wrap to keep the dough in a log shape. Wrap tightly; refrigerate for at least 1 hour or until firm.
6. Heat the oven to 375 ° F. Unwrap the dough; with a sharp knife, cut into 3/4-inch slices.
7. Place slices 1 1/2 inches apart on a greased or parchment-lined baking sheet.
8. Bake for 12 to 14 minutes or until a shiny crust forms on top but the inside is still soft. Cool on a baking sheet; store in an airtight container for up to 1 week.

Source: D23

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Recipe: Nestlé Tollhouse Double Chocolate Cookies | Friday https://deschocolatines.com/recipe-nestle-tollhouse-double-chocolate-cookies-friday/ Fri, 01 Feb 2019 08:00:00 +0000 https://deschocolatines.com/recipe-nestle-tollhouse-double-chocolate-cookies-friday/ First of all, let me apologize to any Trim Down teams who might be reading this right now. I’m sorry, but chocolate has to come first today and only today! In honor of today’s Samaritan Caregiver Chocolate Celebration, I wanted to share my favorite Double Chocolate Chip Cookie Recipe. And yes, it comes from the […]]]>

First of all, let me apologize to any Trim Down teams who might be reading this right now. I’m sorry, but chocolate has to come first today and only today!

In honor of today’s Samaritan Caregiver Chocolate Celebration, I wanted to share my favorite Double Chocolate Chip Cookie Recipe. And yes, it comes from the back of a Nestlé Tollhouse bag.

Does anyone else remember that episode of “Friends” where Monica and Phoebe try to come up with the recipe for Phoebe’s famous grandma’s chocolate chip cookie recipe? They only have one cookie to base the recipe on, and Monica bakes about 10 different batches to try and find the right one.

After practically giving up the whole business, Phoebe lets slip that her grandmother got the recipe from a famous French baker “Nestlé Tollhouse”. That’s when they realize that the famous recipe is just the simple recipe from the back of the bag.

Sometimes even those fancy “secret” recipes can’t beat the old-fashioned recipe that’s always been on the back of the bag.

And for all of the Trim Down crews, just one of these cookies contains 110 calories, so having just one won’t ruin your diet unless you’ve given up on sugar altogether. I come back next week with more healthy recipes!

Nestlé Tollhouse Double Chocolate Cookies

Ingredients

2 1/4 cups all-purpose flour

1/2 cup cocoa powder

1 teaspoon of baking soda

1/2 teaspoon of salt

1 cup (2 sticks) butter or margarine, softened

1 cup packed brown sugar

3/4 cup granulated sugar

1 teaspoon of vanilla extract

2 large eggs

2 cups of chocolate chips of your choice (I used white chocolate)

instructions

Preheat the oven to 375 degrees.

Combine flour, cocoa, baking soda and salt in a small bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in a large mixing bowl until creamy. Beat the eggs for about 2 minutes or until light and fluffy. Gradually incorporate the flour mixture. Incorporate the pieces. Drop by heaped tablespoon on ungreased baking sheets.

Bake 8 to 10 minutes or until cookies are puffed. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

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