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Apr. 24th, 2009 02:15 amEarlier today I got a hankering for cookies. I had no success with making them from scratch in my 20s, but I did not let this deter me. Thing is, I wanted doubly chocolate cookies - chocolate chocolate chip, if you will.
I took a basic chocolate chip cookie recipe, modified it on the fly, and ended up with some dangerously chocolate cookies. The recipe will be tweaked, but here's how I cooked it this time:
1 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cocoa
1/8th teaspoon ginger powder
1 stick butter, softened
1/2 cup brown sugar
1/4 cup white sugar
1 teaspoon vanilla
1 extra-large egg
6 oz chocolate chips
2 tablespoons buttermilk
Oven heated to 375F, check. Mixed together flour, baking soda, salt, cocoa and ginger - the latter not very noticeable, but maybe putting in an undertone. Softened stick of butter by using the microwave twice, a total of 17 seconds. Used the stand mixer to mix the butter and sugar when some of the brown sugar was hard and lumpy - used the buttermilk specifically just to get the brown sugar to loosen a bit, which worked and added its own little bit. Added the egg to the churning mass, then added the dry stuff slowly. Once it was all incorporated, removed the bowl from the stand mixer (really, a stand mixer is great for this) and added the chocolate chips.
To bake the cookies I used two half-sheet pans, still stacked together, and one piece of parchment paper. I used a small scoop to scoop out 12 cookie batter balls, put them about an inch apart from each other and put in the oven for about 14-15 minutes. When it was done I took out the cookies, put the parchment paper, cookies and all, on a wire rack to cool for probably not long enough, then plated.
Everybody likes to some degree or another. Next time I'll use a bit less cocoa, half the buttermilk, and brown sugar that isn't hard and lumpy. Oh, and likely some small chocolate chunks if I have time, but those would be replacing an equal weight of the chips.
Texture-wise they were soft, with a hint of light crunch that good soft cookies have. They were prone to breaking and it was suggested next time I bake smaller cookies.
This is the recipe I baked, as it was supposed to be a trial recipe. Next time I'll be doubling it to make a full batch.
I took a basic chocolate chip cookie recipe, modified it on the fly, and ended up with some dangerously chocolate cookies. The recipe will be tweaked, but here's how I cooked it this time:
1 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cocoa
1/8th teaspoon ginger powder
1 stick butter, softened
1/2 cup brown sugar
1/4 cup white sugar
1 teaspoon vanilla
1 extra-large egg
6 oz chocolate chips
2 tablespoons buttermilk
Oven heated to 375F, check. Mixed together flour, baking soda, salt, cocoa and ginger - the latter not very noticeable, but maybe putting in an undertone. Softened stick of butter by using the microwave twice, a total of 17 seconds. Used the stand mixer to mix the butter and sugar when some of the brown sugar was hard and lumpy - used the buttermilk specifically just to get the brown sugar to loosen a bit, which worked and added its own little bit. Added the egg to the churning mass, then added the dry stuff slowly. Once it was all incorporated, removed the bowl from the stand mixer (really, a stand mixer is great for this) and added the chocolate chips.
To bake the cookies I used two half-sheet pans, still stacked together, and one piece of parchment paper. I used a small scoop to scoop out 12 cookie batter balls, put them about an inch apart from each other and put in the oven for about 14-15 minutes. When it was done I took out the cookies, put the parchment paper, cookies and all, on a wire rack to cool for probably not long enough, then plated.
Everybody likes to some degree or another. Next time I'll use a bit less cocoa, half the buttermilk, and brown sugar that isn't hard and lumpy. Oh, and likely some small chocolate chunks if I have time, but those would be replacing an equal weight of the chips.
Texture-wise they were soft, with a hint of light crunch that good soft cookies have. They were prone to breaking and it was suggested next time I bake smaller cookies.
This is the recipe I baked, as it was supposed to be a trial recipe. Next time I'll be doubling it to make a full batch.
