Now that this month's Aspiring Bakers theme is chocolate, I have a list of chocolate bakes making their way to my to-do-list. I am so going to abuse my chocolate books for this period of time, one particularly worth mentioning being Chocolate Chocolate by Lisa Yockelson. The book promises a myriad of lip-smacking chocolate treats, and one treat that caught my eye was a Chocolate Chocolate Chunk Cookie recipe.
Previously when I made similar double-dosed chocolate cookies, they turned out supremely fudgy,gooey and slightly on the sweet side, very much like brownies in the form of cookies. In contrast, these Chocolate Chocolate Chunk Cookies from Lisa Yockelson turned out to be firm and sandy (I usually like my cookies to be firmer). There were little pockets of 'molten lava' enveloped amidst the crumbs, thanks to the use of chocolate chunks (I used chocolate callets/pistoles) instead of the conventional chocolate chips. If chocolate chips were used, they would melt to a paste-like consistency instead.
On the whole, most recipes from this chocolate compendium by Lisa Yockelson look very promising. However, there tend to be many similar recipes, for example, several recipes on flourless/ near flourless chocolate cakes with little explanation on how the texture and taste would vary. Readers from certain parts of the world might also be short-changed since different varieties of chocolate sweets (Snickers, Reese Buttercups, Heath etc) are often used, but some of them may not be easily available.
Even though the recipes I have tried all work out really well, I must say she has a tendency to produce extremely sweet chocolate frostings, some of which require 4-7 cups ( 1cup icing sugar is 100g) of icing sugar. These are the recipes I am never going to try out.
I am submitting this entry to Aspiring Bakers #7 - Chocolate Delight (May 2011) hosted by DG from Tested and Tasted
Chocolate Chocolate Chunk Cookies (recipe adapted from Chocolate Chocolate by Lisa Yockelson)
Serving size: 40 cookies
Taste and texture: Crunchy, sandy, bittersweet chocolatey with pockets of molten chocolate.
Equipment and Materials:
- Stand beater/ handheld mixer or wooden spoon
- Flour sieve
- Measuring spoon set
- Mixing bowls
- Wire rack
- Baking trays/ cookie sheets
- Baking/ parchment paper
- 220g plain flour
- 1 tbs cocoa powder
- a pinch of salt
- 165g unsalted butter, softened
- 135g castor sugar
- 60g brown sugar
- 50g egg, beaten and mixed with 2 tsp vanilla or 1 tbs Baileys
- 60g unsweetened chocolate, melted and cooled
- 230g coarsely chopped bittersweet chocolate, or bittersweet chocolate in pistole/callet form (around 60%)
Making the cookies:
Mixing dry ingredients - Sift the plain flour, cocoa powder and salt into a large mixing bowl. Whisk with a balloon/wire whisk to ensure even distribution.
Cream butter - Cream butter on medium low speed until fluffy. Add in castor sugar and continue to beat for 2 minutes. Add in the brown sugar and beat for 1 minute. The creamed butter should be sandy and fluffy.
Making the cookie dough - With the mixer on medium low speed, add the beaten egg mixture in two additions, ensuring each addition is incorporated before adding the next. Add in melted unsweetened chocolate and beat until combined, scraping sides and bottom of bowl of ensure even mixing.
Next, add in the flour and mix on low speed until the flour just disappears. Lastly, fold in the chocolate chunks and ensure that they are evenly distributed. Chill prepared dough for 30 minutes.
Baking the cookies - Preheat oven to 180 degrees C. Scoop levelled tablespoons of dough onto baking trays lined with baking paper, spacing each dough apart to allow space for spreading. Bake cookie dough for 16-20 minutes at 180 degrees. Cookies will be slightly firm to the touch when done and will firm up further upon cooling. Allow cookies to firm up for a bout a minute or two on their baking trays before transferring them to cool on wire rack. Ensure cookies cool completely on wire rack before storing in air tight containers.
- Do a test batch (3 or 4 cookie dough) to determine your ideal baking time and texture. It might not be the same as mine since every oven is different. My cookies usually take 20 minutes to bake. Do note that a longer baking time would result in a firmer cookie and a shorter baking time produces softer cookies.
- The 30 minute chilling time prevents the cookies from overspreading. To get nice thick cookies that do not spread much, freeze the dough for 5 minutes after they are shaped.
- Unsweetened chocolate is not the same as cocoa powder.
- You might want to add more bittersweet chocolate. I will be doing that for my next round.
- To re-crisp the cookies, return the cookies to the oven and bake at 180 degrees for about 7 minutes. Allow to cool completely. The crunch will return.