holly@hpfcla.UUCP (10/09/85)
Here are the rest of the Chocolate Chunk Cookie recipes from Chocolatier
magazine, Vol. 1, No. 3 issue.
ORANGE-MILK CHOCOLATE CHUNK COOKIES
8 T. (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 T. packed grated orange zest
1 tsp. vanilla extract
1/2 tsp. salt
1 egg
1 tsp. orange-flavored liqueur, such as Grand Marnier, Cointreau or
Triple Sec
1/2 tsp. baking soda
1 cup all-purpose flour
3/4 cup (about 3 ounces) coarsely chopped pecans
12 ounces coarsely chopped milk chocolate bars (four 3-ounce chocolate
bars such as Lindt or Tobler)
Vegetable shortening, for the baking sheets
1. In a large mixing bowl, combine the butter, sugar, brown sugar, orange
zest, vanilla and salt and beat with a spoon until fluffy. Beat in the
egg, orange liqueur and baking soda. Stir in the flour, pecans, and
chocolate. Transfer to a bowl just large enought to hold the dough, cover
and refrigerate until firm, about 4 hours or overnight.
(Steps 2 and 3 are the same as steps 2 and 3 in the previous recipes. Do
not over bake as cookies will dry out.)
Yields 18 to 24 cookies.
COCOA-WHITE 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
1/3 cup unsweetened cocoa powder
1 egg
1/2 tsp. baking soda
1 cup all-purpose flour
12 ounces (2 cups) coarsely chopped white chocolate bars (four 3-ounce
chocolate 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 cocoa and then the
egg and baking soda. Stir in the flour and then the white chocolate. Trans-
fer to a bowl large enough to hold the dough, cover and refrigerate until
firm, 4 hours or overnight.
(Steps 2 and 3 are the same as steps 2 and 3 in the previous recipes. Two
exceptions - bake at 325 degrees for 12-14 minutes, until the cookies spring
back when VERY lightly touched. Do not overbake or cookies will dry out.)
Yields 18 to 24 cookies.
MOCHA-MACADAMIA NUT-CHOCOLATE CHUNK COOKIES
8 T. (1 stick) unsalted butter, at room temperature
6 T. packed dark brown sugar
6 T. granulated sugar
1 tsp. vanilla extract
1/4 tsp. salt
1 egg
1/2 tsp. baking soda
1 1/2 tsps. powdered instant espresso coffee
1 tsp. boiling water
1 cup plus 2 T. all-purpose flour
2 T. unsweetened cocoa powder
3/4 cup (about 3 1/3 ounces) coarsely chopped macadamia nuts (rinsed if
salted (place macadamia nuts in a strainer and rinse with cool running
water to remove the salt. Pat dry with paper towels before chopping.)
12 ounces (2 cups) coarsely chopped mocha or semisweet chocolate bars
(four 3-ounce chocolate 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 egg and baking soda.
Place the powdered espresso in a cup and add the boiling water, stirring
until the coffee dissolves. Beat the coffee liquid into the cookie dough.
Stir in the flour and cocoa. Stir in the nuts and chocolate. Transfer to
a bowl large enough to hold the dough, cover and refrigerate until firm,
4 hours or overnight.
(steps 2 and 3 are the same as steps 2 and 3 from the previous recipes. Two
exceptions - bake at 325 degrees for 12-14 minutes. Cookies should spring
back when VERY lightly touched. Do not overbake as cookies will dry out.)
Yields 20 to 30 cookies.
This concludes the recipes for Chocolate Chunk Cookies from Chocolatier.
Next are some "Tips for Tasty Chocolate Chunk Cookies" from same issue of
Chocolatier.
- When preparing the dough, do not oversoften the butter. It should be soft
but at cool room temperature.
- Use whatever method of chopping the chocolate bars that pleases you. I
like to break the bars in to squares and cut the squares diagonally in
half.
- For best results, all cookie doughs must be chilled before using (the
dough will keep for several days in the refrigerator). Do not freeze.
- The oven must be preheated - 325 degrees for chocolate dough and 350
degrees for regular doughs - to produce chewy cookies that are slightly
crisp around the edges.
- Bake only five cookies per sheet and do not bake more than two sheets
at a time.
- Two tablespoons of dough produces a 3 to 3 1/2 inch cookie. About 3
tablespoons of dough produces a 4 to 4 1/2 inch cookie.
- To test for doneness, use a finger-tip to VERY LIGHTLY touch the center
of a cookie. If it springs back (look closely, this is almost unnotice-
able), the cookie is done.
- Do not overbake. Cookies will be soft when done but will firm up upon
cooling.
- Remove the cookies from the oven as soon as they are done; even slight
overbaking will dry them out.
"Tips for Tempering Chocolate" (Recipe for Chocolate-Dipped Chocolate...)
- Room temperature should range from 65 to 70 degrees. Relative humidity
should not exceed 50%.
- Work in a cool, draft-free environment, away from direct sunlight.
- Finely chop or grate the chocolate you want to temper (the finer you
chop it, the greater the surgace area, and therefore the faster it will
melt).
- Melt chocolate completely away from water. Just a single drop can cause
the chocolate to "seize" and become unworkable.
- It is possible to melt chocolate in a turned off gas oven, using only the
heat from the pilot light.
- If you own a microwave oven, melt chocolate on high power, stirring every
20 seconds whether the chocolate looks like it needs it or not. Remove
the chocolate before it is fully melted and stir until completely melted.
- Use COUVERTURE chocolate (chocolate that is made especially for profession-
al chocolate making, with a higher-than-normal cocoa butter content) when
available to achieve the thinnest coat with the highest sheen.
- To thin regular chocolate and make it better for dipping and more like
couverture chocolate, add 8 teaspoons of pure cocoa butter per pound of
chocolate.
- Do not allow chocolate to exceed 120 degrees.
- Do not use wooden or other porous utensils.
Now, I want to know how these turn out. Please send me mail after you have
tried them.
ENJOY!!!
P. S. Just one more note -
Ideal temperatures for dipping:
Dark Chocolate 88 to 91 degrees
Milk Chocolate 84 to 87 degrees
White Chocolate 84 to 87 degrees
Compound chocolate (summer coating) 100 degrees
Again, all information and recipes are from Chocolatier magazine, Vol. 1,
No. 3 issue.
Any question, you know where I'm at. I'll help as much as I can.