Chocolate Chocolate Chip Cookies

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I was bumming around the World Wide Web one day and saw someone sharing her batch of fresh out of the oven cookies. Drooling, I asked her to share the recipe which she had happily obliged.

It is a recipe by David Lebovitz but shared by a blogger. You can read about it here Of course, for the real deal, get Mr Lebovitz’s book Room for Dessert to refer to.

The main reason I was attracted to these cookies was that it is a dark colored chocolate chip cookie. That means chocolate or cocoa is used for the cookie dough too. That means it will be mega chocolate-y and therefore mega yummy! Whoop!

Chocolate Chocolate Chip Cookie

I made some changes to the recipe posted by The Pastry Chef. I am not sure how to put this. I hope I do both justice by saying that the following recipe has been adapted from David Lebovitz, courtesy of the Pastry Chef.

Ingredients
453g/1 pound dark chocolate, broken into small pieces (I used Ritter Sport 73%)
56.7g/4 tablespoons/0.5 stick butter, cut into small pieces
1 cup hazelnuts, toasted and deskinned
4 large eggs, room temperature
1 1/4 cups sugar
1/2 teaspoon vanilla extract
1/2 cup flour
1/2 teaspoon baking powder
2 cups chocolate chips

Method

1. Line baking sheets with baking paper and preheat oven to 180 degrees Celcius/350 degrees Fahrenheit.
2. In a double-boiler or a heat-proof bowl in a pan wide enough to fit the bowl, melt the chocolate and butter over lightly simmering water. Stir occasionally. When melted, remove from heat.
3. Roughly chop the hazelnuts. (You can also do that while waiting for the chocolate and butter to melt)
4. Using a stand mixer, whisk eggs, sugar and vanilla extract at high speed. Whip until you get to the ribbon stage. You will know this when you lift the whisk and the batter flows slowly to form a ribbon and hold its shape for a moment. Turn down the speed to low and mix in the melted butter and chocolate mixture.
5. Combine flour and baking powder in another bowl before adding it into the batter. Followed by the nuts and chocolate chips. Scoop the batter onto the prepared baking sheet. Allow for two heaping tablespoons per cookie and space of roughly 2cm or 1 inch between cookies. When spooning the batter, pat the batter down a bit as the cookies do not change much in shape. Bake for roughly 9 minutes, rotating the sheets mid-time. Once done, remove cookies and let them sit for some minutes before transferring to cooling rack. The centre should be soft and will harden once fully cooled.  Store in airtight container once hardened and cooled.

Happy Cookie-ing, folks! For me, it was the best chocolate chocolate chip cookie I ever had.

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