Time for cookies. Chocolate chip cookies to be specific. JeffreyW cleaned out his pantry one day and came up with the ingredients for his Awesome Cookies w/Coconut.
When I’m in the mood for a double dose of chocolate I make Chocolate-Chocolate Chip Cookies. You just can’t go wrong with chocolate chips.
There are a few recipes I get requests for often. My dark chocolate chip cookie recipe is hands-down the recipe that I get requests for the most. And instead of wanting a copy of the recipe, most people want me to make them, convinced they couldn’t get them to turn out as good. I disagree. There are a couple of simple tricks that make these foolproof. One is to melt the butter before mixing with the sugars. This gives you a crispy on the outside, gooey on the inside cookie. Another is to let the mixture rest in the refrigerator for 15 minutes or more, this brings out the toffee flavors in the dough. And finally, pull them from the oven just before they’re done and let them finish on the baking sheet for the last minute or so, this gives you a perfectly browned cookie and lets them set up just enough to transfer to a…PLATE. I’ve tried a baking rack and they are too gooey and get stuck on the rack. You can put parchment paper on it first, which I’ve done, but a plate works just fine.
Now, what’s your favorite type of cookie? Chocolate, fruit, sugar, peanut butter? I’m always on the look out for the perfect peanut butter cookie. I’m still looking…
Dark Chocolate Chip Cookies
2 sticks butter, melted and slightly cooled
1 cup brown sugar
1/2 cup granulated sugar
1 tsp baking soda
1/8 tsp dash of salt
2 tsp vanilla
2 1/2 cups flour
12 oz 60% Cacao Bittersweet Chips
1-1/2 cups walnut halves, roughly chopped
mixing bowl and cookie sheet
Preheat oven to 375 degrees
Cream together butter and sugars. Add eggs and vanilla, mixing well. Sift together salt, soda, and 2 1/4 cups flour, then add to butter mixture, blending well. Add more flour as needed. Add nuts and chocolate chips. Refrigerate for 15 minutes or longer. Keep remainder refrigerated while baking each batch. Spoon onto cookie sheet and bake at 375 degrees for 10-12 minutes. Remove just before done and let finish cooking on the baking sheet. Cool on plate or baking rack covered with parchment.
Melting the butter gives you a chewier, crispier cookie. Letting it rest in the refrigerator enhances the toffee flavor from the brown sugar. Big cookie bakeries let theirs rest overnight before baking. I don’t have that kind of patience, I want cookie! Though I’ve been known to double or quadruple this recipe and refrigerate in an airtight container for a week and make a fresh dozen each day.
You can also freeze the dough balls on parchment paper placed on a baking sheet and then store the balls in an airtight container for quick baking later.