BAKING
In the Mood for Chocolate
These were a last minute happy accident. It was Friday afternoon, I was feeling domestic and I just got this fabulous new cookbook that I happened to be flipping through and then I made these tempting little creatures. They are so excellent you’ll have to lock them in your pantry to keep yourself from eating them all. Enjoy!
CHOCOLATE CHOCOLATE CHIP COOKIES
Adapted from a recipe by Carole Walter, “Great Cookies,” Clarkson Potter Publishers, 2003. Pgs. 40-41
8 oz. High quality bittersweet chocolate, like Sharffenberger, coarsely chopped
½ Cup Sweet Sorghum Flour
¼ Cup Tapioca Flour
¼ Cup Cornstarch
3/4 Teaspoons Guar Gum
2 Tablespoons Dutch processed Cocoa Powder
1 Teaspoon Baking Powder
½ Teaspoon Kosher Salt
½ Cup (1 stick) Unsalted Butter
¾ Cup Granulated Sugar
½ Cup Dark Brown Sugar, packed
2 Large Eggs
2 Tablespoons Hot Water
2 Teaspoons Mexican Vanilla Extract
12 oz. Milk or Semi-Sweet Chocolate Chips
Preheat oven to 350°F.
Shift together all the dry ingredients and set aside.
In a double boiler, melt the chopped bittersweet chocolate until smooth. Keep the chocolate warm by turning the heat off but leaving the chocolate over the simmering water.
In a stand up mixer with the paddle attachment, cream together the butter and the sugars until the smell of molasses wafts through the air and the butter is a deep pale taupe color, about 2-3 minutes. Add the eggs, one at a time, and mix until thoroughly incorporated. Pour in the warm reserved chocolate in a smooth steady stream along with the hot water. Mix until smooth.
Turn the mixer on the lowest setting and add all the dry ingredients until smooth. Scrape down the sides of the bowl as necessary; add the Mexican vanilla and combine.
Remove the bowl from the mixer and fold in your choice of chocolate chips.
Refrigerate the dough for one hour before baking.
To bake, simply scoop the dough into tablespoon sized balls, 2-3 inches apart.
Bake for 10 minutes and allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely. Allow to cool for at least one hour before serving.
Makes about 2 dozen large cookies.
Adapted from a recipe by Carole Walter, “Great Cookies,” Clarkson Potter Publishers, 2003. Pgs. 40-41
8 oz. High quality bittersweet chocolate, like Sharffenberger, coarsely chopped
½ Cup Sweet Sorghum Flour
¼ Cup Tapioca Flour
¼ Cup Cornstarch
3/4 Teaspoons Guar Gum
2 Tablespoons Dutch processed Cocoa Powder
1 Teaspoon Baking Powder
½ Teaspoon Kosher Salt
½ Cup (1 stick) Unsalted Butter
¾ Cup Granulated Sugar
½ Cup Dark Brown Sugar, packed
2 Large Eggs
2 Tablespoons Hot Water
2 Teaspoons Mexican Vanilla Extract
12 oz. Milk or Semi-Sweet Chocolate Chips
Preheat oven to 350°F.
Shift together all the dry ingredients and set aside.
In a double boiler, melt the chopped bittersweet chocolate until smooth. Keep the chocolate warm by turning the heat off but leaving the chocolate over the simmering water.
In a stand up mixer with the paddle attachment, cream together the butter and the sugars until the smell of molasses wafts through the air and the butter is a deep pale taupe color, about 2-3 minutes. Add the eggs, one at a time, and mix until thoroughly incorporated. Pour in the warm reserved chocolate in a smooth steady stream along with the hot water. Mix until smooth.
Turn the mixer on the lowest setting and add all the dry ingredients until smooth. Scrape down the sides of the bowl as necessary; add the Mexican vanilla and combine.
Remove the bowl from the mixer and fold in your choice of chocolate chips.
Refrigerate the dough for one hour before baking.
To bake, simply scoop the dough into tablespoon sized balls, 2-3 inches apart.
Bake for 10 minutes and allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely. Allow to cool for at least one hour before serving.
Makes about 2 dozen large cookies.
June 3rd, 2007 — 7:30 am
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