holly@hpfcla.UUCP (10/09/85)
Here are the recipes I promised. I didn't realize that there were so many chocolate lovers (like me) out there. These recipes are from the Chocolatier magazine, Vol. 1, No.3 issue. BEST-EVER BASIC CHOCOLATE CHUNK COOKIES 8 T. (1 stick) unsalted butter, at room temperature 1/2 cup packed light brown sugar 1/4 cup granulated sugar 1 tsp. vanilla extract 1/2 tsp. salt 1 egg 1/2 tsp. baking soda 1 cup all-purpose flour 3/4 cup (3 ounces) coarsely chopped walnuts 12 ounces (2 cups) coarsely chopped semisweet chocolate chunks (four 3-oz. bars such as Lindt or Tobler) Vegetable shortening, for the baking sheets 1. In a large mixing bowl, combine the butter, brown sugar, sugar, vanilla and salt and beat with a spoon until fluffy. Beat in the egg and baking soda. Stir in the flour, walnuts and chocolate. Transfer to a bowl just large enough to hold the dough, cover and refrigerate until firm, about 4 hours or overnight. 2. Preheat the oven to 350 degrees. Lightly coat one or two baking sheets with vegetable shortening. Using 2 to 3 tablespoons of dough for each cookie, shape the dough into balls and place one in the center of the cookie sheet and evenly space four others a few inches in from each corner. Bake for 10 to 12 minutes, until the cookies spring back when VERY lightly touched. 3. Cool on the sheets for 2 minutes, transfer to paper towels to cool for about 2 minutes, and transfer to racks to cool. Repeat the baking procedure with cool baking sheets, coating them with additional shortening for each batch. Yields 18 to 24 cookies. CHUNKY PEANUT BUTTER-CHOCOLATE CHUNK COOKIES 8 T. (1 stick) unsalted butter, at room temperature 3/4 cup packed dark brown sugar 1/4 cup granulated sugar 1 tsp. vanilla extract 1/4 tsp. salt 1/3 cup chunky-style peanut butter 1 egg 1/2 tsp. baking soda 1 cup all-purpose flour 3/4 cup (about 4 ounces) coarsely chopped unsalted roasted peanuts 12 ounces (2 cups) coarsely chopped semi-sweet chocolate bars (four 3-oz. chocolate bars, such as Lindt or Tobler) Vegetable shortening, for the baking sheets 1. In a large mixing combine the butter, brown sugar, sugar, vanilla, and salt. Beat with a spoon until fluffy. Beat in the peanut butter, egg and baking soda. Stir in the flour and then the peanuts and chocolate. Transfer to a bowl just large enough to hold the dough, cover and refrigerate until firm, about 4 hours or overnight. (Steps 2 and 3 for this recipe are the same as the previous (BASIC) recipe. Yields 20 to 32 cookies. CHOCOLATE-DIPPED CHOCOLATE-CHOCOLATE CHUNK COOKIES 1 square (1 ounce) unsweetened chocolate 8 T. (1 stick) unsalted butter, at room temperature 1/2 cup dark brown sugar 1/3 cup granulated sugar 1 tsp. vanilla extract 1/2 tsp. salt 1 egg 1/2 tsp. baking soda 1 cup all-purpose flour 12 ounces (2 cups) coarsely chopped semisweet chocolate bars (four 3-ounce chocolate bars, such as Lindt or Tobler) Vegetable shortening, for the baking sheets 8 ounces coating chocolate (couverture), for dipping 1. In a double boiler, melt the unsweetened chocolate over gently simmering water. Allow to cool to room temperature. 2. In a large mixing bowl, combine the butter, brown sugar, sugar, vanilla and salt. Beat with a spoon until fluffy. Beat in the eff and baking soda. Stir in the cooled chocolate and the flour. Stir in the chopped chocolate bars. Transfer the dough to a bowl just large enough to hold it, cover and refrigerate until firm, abiout 4 hours or overnight. (Steps 3 and 4 the same as steps 2 and 3 in the previous recipes. The only exceptions are the oven is set at 325 degrees and baking time is 12 to 14 minutes. Do not overbake as cookies will dry out.) 5. Finely grate 1 tablespoon of the coating chocolate and set it aside. Coarsely chop the remainder and place it in the top of a double boiler over hot, not simmering, water. Heat, uncovered, until the chocolate is melted and between 100 and 110 degrees. Off heat, stir in the grated chocolate and continue stirring until the temperature lowers to 87 degrees (it will feel distinctly cool but will still be semiliquid). Place the chocolate in a small bowl and dip 1/3 to 1/2 of each cookie into the chocolate. Coat the top of each cookie first, then the bottom, scraping the bottom of the cookie along the edge of the bowl to remove the excess chocolate. Place the cookies on a rack to cool and set. (See the end of recipe posting for info on couverture chocolate and tempering chocolate.) Yields 18 to 24 cookies. OATMEAL-BITTERSWEET CHOCOLATE CHUNK COOKIES 8 T. (1 stick) unsalted butter, at room temperature 1/2 cup packed dark brown sugar 1/2 cup granulated sugar 1 tsp. vanilla extract 1/2 tsp. salt 1 egg 1/2 tsp. baking soda 1 cup old-fashioned rolled oats 3/4 cup (3 ounces) coarsely chopped walnuts or pecans 12 ounces (2 cups) coarsely chopped bittersweet chocolate bars (four 3-ounce bars such as Lindt or Tobler) Vegetable shortening, for the baking sheets. 1. In a large mixing bowl, combine the butter, brown sugar, sugar, vanilla and salt. Beat with a spoon until fluffy. Beat in the eff, baking soda and 1 tsp. water. Stir in the flour, oats, walnuts and chocolate. Transfer to a bowl just large enough to hold the dough, cover and refrigerate until firm, about 4 hours or overnight. (Steps 2 and 3 are the same as the previous recipes.) Yields 20 to 30 cookies. At this point, I am going to take a rest. I will post the rest later today plus Chocolatier's tips for tasty chocolate chunk cookies and the tempering, etc.
drv@kitc.UUCP (Dennis Vogel) (10/16/85)
Thank you for the Herculean effort of typing in all those great chocolate chip cookie recipes. I haven't had a chance to try any yet but I plan to. In looking over several of the recipes I came up with a couple questions. In the Oatmeal-Bittersweet recipe the directions say "Beat in the eff, ..." I trust this is a typo and "eff" should be "egg". Later this same recipe says "Stir in the flour, ..." I find no flour listed among the ingredients. Am I safe in assuming that this recipe uses 1 cup like several of the others? These are rather trivial mistakes considering the amount of effort that went into entering all the recipes, but I wanted to make sure before I tried them. Dennis Vogel AT&T Information Systems S. Plainfield, NJ
holly@hpfcla.UUCP (10/16/85)
You are right - the eff is the egg. Also, the recipe calls for 3/4 cup flour. Sorry about that. It was a lot of typing and I was in a hurry. I hope everyone sees this. I think I'll go ahead and post a correction. Thanks for pointing these errors out. Holly