Thursday, July 19, 2012

Chocolate Meets Chocolate Chip and they have a cookie

The Best of Everything Chocolate Chip Cookies - made July 13, 2012 from 125 Cookies to Bake, Nibble and Savor by Elinor Klivans

Still trying out a few more recipes from this book before I have to return it to the library.  This is a simple concept and a good one - make a chocolate chip cookie dough, add cocoa and melted semisweet chocolate to half the dough to make a chocolate dough then squish both doughs together to make a two-tone cookie.  It was pretty good although I would've preferred less spread in the cookie and the chocolate half somewhat takes over the regular chocolate chip cookie half.  But all in all, still pretty good as an extra twist on the traditional chocolate chip cookie.

1 ounce semisweet chocolate, chopped
1 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
8 tablespoons (1 stick) soft unsalted butter
½ cup firmly packed light brown sugar
6 tablespoons granulated sugar
1 large cold egg
1 teaspoon vanilla extract
1 tablespoon unsweetened Dutch process cocoa powder, such as Droste
2 cups (12 ounces) chocolate chips

1.       Preheat oven to 350°F (unless you’re chilling or freezing the dough before baking).
2.       Melt semisweet chocolate in a small bowl in the microwave at 50% power in 30-second intervals until melted and smooth when stirred.  Let cool slightly.
3.       Sift together the flour, baking soda, and salt; set aside.
4.       Put the butter, brown sugar, and granulated sugar in the large bowl of an electric mixer and beat on medium speed for about 1 minute until smooth.  Add the egg and vanilla and mix on low speed for about 15 seconds until blended thoroughly.  At low speed, add the flour mixture, mixing just until it is incorporated.
5.       Transfer half the dough to a medium bowl.  With the mixer on low speed, stir in the melted chocolate and cocoa powder until combined.  Stir in 1 cup of chocolate chips to each bowl of dough. If dough is soft, refrigerate until more firm.  Using a small spoon, scoop a rounded teaspoon of chocolate dough onto the spoon, the dip the spoon into the plan dough and scoop a rounded teaspoon of dough beside the chocolate dough.  Place paired dark and light dough mounds on the baking sheets, spacing them 2 inches apart. 
6.       Bake the cookies for about 11 minutes, or until the edges are dark golden, reversing the baking sheets after 6 minutes to ensure even browning.  Cool on the baking sheets for 5 minutes then transfer cookies to wire racks to cool completely.

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