16 September 2022
Recipe from Cook's Country, December 2020
I have tried several different recipes that aim to replicate the test and texture of brownies in a cookie. The best of these is the recipe for chocolate chubbies which I have made many times. But having found a very good recipe has not deterred from trying another when it came out in Cook's Country a few years ago.
There was nothing particularly challenging or out of the ordinary in this recipe. The dry ingredients—flour, Dutch-processed cocoa, baking powder, baking soda, and salt—were whisked together in a bowl. Chocolate, oil, and butter were (carefully) heated in the microwave until the chocolate was melted then some milk was whisked into the chocolate mixture. Eggs and sugar were whipped on a stand mixer. The melted chocolate was then whisked into the egg mixture by hand and the flour mixture was folded in. An additional 4 ounces of chopped chocolate was then folded into the batter. A #30 portioning scoop was used to make 20 cookies on two rimmed baking sheets and the cookies were baked for about 16 minutes. The total time to make the cookies was one hour.
These are very good cookies. They are chewy and chocolatey and the chunks of chocolate provide some nice extra, chocolatey bites that provide a pleasant surprise when you bite into one. There is enough dough to make more than 20 cookies, so instead of 10 cookies per sheet (arranged 3-4-3) I should try 11 per sheet (4-3-4). Some espresso powder might be a good addition to punch up the chocolate flavor even more. Rather than using chocolate chunks it might be preferable to use chocolate chips which cost a little less and keep their shape while baking.
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