Tuesday, February 5, 2013

Super 4x Chocolate Chip Cookies

Recently, I decided to go on a diet, but I was going to let myself have a free day here and there.  This seems to have changed my outlook on what to make for events since I wanted to make things that only I cared about eating, and didn't care as much about my audience.  However, it appears that this recipe was a me-pleaser as well as a crowd-pleaser.

Stacey's Super 4x Chocolate Chip Cookie Ingredients
1 1/4c granulated sugar, organic
1c brown sugar, organic
2.5 sticks of butter
1 oz 99% unsweetened chocolate (I used Scharffen-Berger)
2/3c unsweetened cocoa powder, organic (I used Dagoba)
2 eggs, organic
2 tsp vanilla bean paste

1/4c cornstarch
2 1/2c all purpose unbleached flour, organic
1 1/4 tsp baking powder
1 1/4 tsp baking soda
1 1/2 tsp salt

2/3-1c white chocolate chips (Guittard)
2/3-1c milk chocolate chips (Guittard)
2/3-1c semi-sweet chocolate chips (Guittard)

Microwave the butter, unsweetened chocolate and cocoa powder in a heat safe bowl at 30 second intervals, stirring in between intervals, until everything is melted.  Then add the sugar, eggs and vanilla bean paste, and blend in a standing mixer until fluffy.

Mix in the dry ingredients - I like using the dough hook attachment so that flour doesn't get everywhere.  Once it's halfway blended, add in the chips and continue mixing.  If you like it less chocolatey, use 2/3c of each type of chip, and if you like it more chocolatey, well, you know what to do. :)

Put the dough in the fridge until stiff and easy to roll into balls.  When ready to bake, preheat the oven to 350F.  Then bake 2-3tbs sized balls on cookie sheets 1-2 inches apart for about 10 minutes, rotating once at the halfway point.

Leave the cookies for another 10 minutes to cool and then remove them with a spatula.




OMG, so good...