Double Chocolate Chip Cookies
Adapted from John Barricelli's Sono Baking Company Cookbook
I just bought this cookbook -was on clearance at Borders, since it was closing :(
The pictures looks gorgeous, and this is the first recipe that I've made from it.
Link to his book:
http://www.amazon.com/SoNo-Baking-Company-Cookbook-Occasion/dp/0307449459
So, the problems I had with this recipe were that it was REALLY oily, the dough was too liquidy, like brownie batter, and it's a touch too salty.
Ingredients:
First, I mixed the flour, baking soda, and salt in a bowl
Then, in a double boiler, I heated my chocolate chunks and chips with butter
Until melted...
Now here's where I didn't pay close enough attention. I was supposed to take it off the heat, but I kept it on the heat. I don't know how much this contributed to the "liquidiness" of my batter.
Anyway, I added my brown sugar...
Then I added my first egg. When I saw the white get slightly cooked, I pulled it off the heat and saw my mistake of keeping it on the heat - OOPS!
So now the pot sits on the counter and the rest of the eggs get added. As well as my vanilla (which is of the powdered variety)...
I added the 1 cup of flour as ordered per the recipe and as you can see...
... very much like brownie batter, not like cookie dough (very tasty, though, if I do say so myself...)
So I decided to go ahead and add another 1/3 cup of flour....
... and then another 1/4 cup of flour until it seemed to form into a thick dough.
I added chocolate chips - BUT the batter was TOO hot, and all of these melted :(. I also decided to throw in some pecan chips at the last second, because I loooove the crunchiness.
I made smaller cookies than the recipe stated, (maybe about 2 tbsp of batter per cookie) and baked them for 5 minutes at 350, turned the pan, then baked for another 4 minutes. These burn VERY easily.
You have to let it sit on the pan for at least 5 minutes before removing, because these cookies are very soft. They are REALLY TASTY, I do have to admit. REALLY, REALLY chocolatey, too :)
So, things that I did wrong:
- not taking the chocolate off the heat soon enough
- I burned the first batch
Things that I would like to change
- How oily this dough is - maybe add less butter?
- It's a little saltier than I'd like
- the dough is too warm to add the chips in right away, maybe give it 20 minutes to cool down?
- the dough was too wet at first, until I added more flour. Why is it this wet? Is that normal?!?
- I added pecans, which were a good addition.