"On the 11th day of Christmas my true love gave to me... 11 pipers piping..."
My (non-existent) true love would love our tree skirt, I'm sure.
It's day 2 of my personal cookie challenge and I've managed to forge ahead. To forgo the unwanted gift of noisy pipes, I'm giving double chocolate chunk cookies instead.
These cookies are very easy and take no more than 30 minutes to scale and bake. I like them because usually when you get a "chunk" cookie, it it laden with nuts and other junk. Since I'm allergic to nuts, the white chocolate pieces give plenty of texture and flavor.
This recipe came about after some test kitchen witchcraft back when I used to be a baker. I've been baking and making cookies a long time so I can pretty much eyeball ingredients and the end result is favorable. I don't recommend doing that, but it's always fun to experiment once in a while. I also like this recipe because there are viable substitutions (which I will enumerate below the recipe) that work just as well.
Double Chocolate Chunk Cookies Makes 24
12 oz (1.5 cups) Semisweet chocolate
4 oz (1 stick) unsalted butter
2 oz (1/4 cup) Dixie Crystals Extra Fine Granulated Sugar
2 eggs
1/2 tsp salt
1 1/4 cup all-purpose flour
1 oz (2 Tbsp) cocoa powder
1 tsp baking powder
1/2 cup white chocolate chips
Preheat oven to 350 degrees F.
Melt semisweet chocolate and butter in a microwave-safe bowl for 2 minutes, stirring every 30 seconds. Mix in sugar, eggs, and salt until well blended. Do not whip eggs.
Sift flour, cocoa, baking powder and fold into chocolate mixture. Fold in white chocolate chips.
Use a scoop or spoon to drop cookies onto a prepared baking sheet. Flatten to desired thickness. These cookies won't spread much during baking. Do this as soon as possible; the dough hardens as it sits.
Bake for 10-15 minutes, depending on size.
BAKER'S NOTES:
Instead of semisweet chocolate, you can use 4 oz unsweetened chocolate squares and increase the Dixie Crystals Extra Fine Granulated Sugar to 3/4 cups.
No butter in the pantry? Use 1/2 cup shortening, canola or vegetable oil.
No all-purpose flour? Use self-rising flour, omit salt and baking powder.
Want a little nutty crunch? Add 2oz roasted peanuts or chopped macadamia nuts.
My (non-existent) true love would love our tree skirt, I'm sure.It's day 2 of my personal cookie challenge and I've managed to forge ahead. To forgo the unwanted gift of noisy pipes, I'm giving double chocolate chunk cookies instead.
These cookies are very easy and take no more than 30 minutes to scale and bake. I like them because usually when you get a "chunk" cookie, it it laden with nuts and other junk. Since I'm allergic to nuts, the white chocolate pieces give plenty of texture and flavor.
This recipe came about after some test kitchen witchcraft back when I used to be a baker. I've been baking and making cookies a long time so I can pretty much eyeball ingredients and the end result is favorable. I don't recommend doing that, but it's always fun to experiment once in a while. I also like this recipe because there are viable substitutions (which I will enumerate below the recipe) that work just as well.
Double Chocolate Chunk Cookies Makes 24
12 oz (1.5 cups) Semisweet chocolate
4 oz (1 stick) unsalted butter
2 oz (1/4 cup) Dixie Crystals Extra Fine Granulated Sugar
2 eggs
1/2 tsp salt
1 1/4 cup all-purpose flour
1 oz (2 Tbsp) cocoa powder
1 tsp baking powder
1/2 cup white chocolate chips
Preheat oven to 350 degrees F.
Melt semisweet chocolate and butter in a microwave-safe bowl for 2 minutes, stirring every 30 seconds. Mix in sugar, eggs, and salt until well blended. Do not whip eggs.
Sift flour, cocoa, baking powder and fold into chocolate mixture. Fold in white chocolate chips.
Use a scoop or spoon to drop cookies onto a prepared baking sheet. Flatten to desired thickness. These cookies won't spread much during baking. Do this as soon as possible; the dough hardens as it sits.
Bake for 10-15 minutes, depending on size.
BAKER'S NOTES:
Instead of semisweet chocolate, you can use 4 oz unsweetened chocolate squares and increase the Dixie Crystals Extra Fine Granulated Sugar to 3/4 cups.
No butter in the pantry? Use 1/2 cup shortening, canola or vegetable oil.
No all-purpose flour? Use self-rising flour, omit salt and baking powder.
Want a little nutty crunch? Add 2oz roasted peanuts or chopped macadamia nuts.
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About Me
- Nikki @ NikSnacks
- Nikki Miller-Ka is a professional food blogger and food critic based in Winston-Salem. She writes and bites about local and regional restaurant trends, food organizations, food producers and everything culinary on her blog, Nik Snacks (niksnacksonline.com) and her bimonthly Casual Dining column in the Greensboro News & Record. On the weekends, she is a tour guide Taste Carolina Gourmet Food Tours. Miller-Ka was classically trained at Le Cordon Bleu College Of Culinary Arts in Miami and holds degrees in English from East Carolina University. Formerly, she’s been a judge for the James Beard Foundation, featured in Southern Living Magazine & New York Magazine, worked an editorial assistant, news reporter and guest blogger for various publications and outlets in the Southeast. She has worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she resides in Winston-Salem and a proud member of the International Association of Culinary Professionals, Winston-Salem Jaycees and Girl Scouts of the USA.
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2 comments:
I am making a FAT FREE chocolate cherry cobbler today at 3PM @ Chanel Hair 3343 Battleground rd in Greensboro next to Kohls in the Westridge Shopping Square
Angela, I wish I could be there! That sounds delicious. I have a fat-free gingerbread recipe that has a lemon curd (with only 25 calories) if you'd like me to send it your way...
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