A chocolate lover’s cookie

 

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They are called Chocolate Lover’s Chocolate Chip Cookies and that’s no misnomer.

From the Two Peas and Their Pod blog, known for cookies and lots of recipes for people who love vegetables (not this girl), this cookie has all the chocolate: chips, chunks and grated.

I used grated Hershey’s bar, semisweet chips and dark chocolate chunks. I think next time I will use semisweet chips and white chocolate chunks. Dark can seem a bit harsh to me. This is also a recipe for which you can use up the leftover chocolate from other recipes. Be creative.

This recipe will give you a bakery-style cookie: sturdy, not too sweet, soft. And, of course, it makes a delicious dough. You’ll note there is more brown sugar than white.

If you’re looking for a new chocolate chip cookie recipe, give these a try. If you aren’t going to be finishing them off in a couple days, freeze them. That’s the best way I know of to extend the life of a cookie. That or forming the dough into balls and freezing them on a cookie sheet and then storing them in freezer baggies until ready to bake.

Chocolate Lover’s Chocolate Chip Cookies

3 1/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon sea salt

1 cup unsalted butter, at room temperature

1 1/2 cups light brown sugar

1/2 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract (please do not use imitation)

1 1/2 cups chocolate chunks

1 1/2 cups chocolate chips

1/3 cup grated chocolate

Extra sea salt for sprinkling on cookies, if desired

 

  1. Preheat oven to 350 degrees. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
  2. In a medium bowl, whisk together flour, baking powder, baking soda and sea salt. Set aside.
  3. Using a stand mixer, cream butter and sugars together for about 3 minutes. Add in the eggs and vanilla and mix until combined. With the mixer on low, slowly add in the dry ingredients. Stir in the chocolate chunks, chocolate chips and grated chocolate.
  4. For the cookie dough into balls, about 2 tablespoons of dough. Place on prepared baking sheet, about 2 inches apart. Sprinkle with sea salt, if desired.

From Two Peas and Their Pod

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Oh, the Toll House Cookie

 

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Why is it that of all the cookies I’ve made, my boys love the recipe on the back of the bag of Toll House Semi-sweet Morsels the best?

There is nothing wrong with Toll House Cookies. Quite frankly, the extra salt makes the dough pretty tasty. The recipe is very reliable and easily adapts to substitutions on the add-ins.

Interestingly, the Toll House Cookie was an experiment by Ruth Wakefield, who decided in 1938 to chop up a bit of chocolate bar and add it to a butter drop cookie after she discovered she was out of baker’s chocolate. The Massachusetts innkeeper had a hit on her hands. The cookie grew in popularity after a Boston newspaper reprinted the recipe. In 1939, the folks at Nestle got her permission to promote her recipe on chocolate bar packaging and then on bags of chocolate chips. What did Wakefield get in exchange? A lifetime supply of Nestle chocolate and $1.

I love reading cookbooks and baking blogs and trying new things. I just don’t want to eat batches of goodies all by myself. I love baking dozens upon dozens to give away for Christmas, too. From the feedback I’ve gotten from friends, family and colleagues, they think the cookies are delicious. But, for some reason, my family just isn’t as thrilled. They want the tried and true.

I have attempted to sway them with all varieties of cookies, but somehow that simple recipe is the one they look forward to. Well, that one and Peanut Butter Blossoms, which are one of the few cookies I don’t like and the only variety that doesn’t last a day in our house.

Sure, they like frosted sugar cookies and my youngest gets excited for spiced molasses, a specialty for the holidays, but if I had a dollar for every batch of cookies that languished in its Rubbermaid container …

Even more unbelievably, my husband prefers cookies that have been around awhile. I will only eat them within the first two days or so.  And to top it off, he actually prefers cookies without a lot of chocolate or stuff in them.

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So instead of trying a new recipe today, I got out the trusty Toll House chocolate chips and flipped the bag over. I usually make them as bars (after enjoying a good scoop or two or three of dough) and underbake by a couple minutes. Sometimes I will substitute a different kind of chip or M&M’s. But what kind do the boys prefer? The original.

Cowgirl Cookies

 

IMG_2298You can have your crispy cookies. Your good-to-dip-in-coffee cookies. Your plain and simple. I want cookies chock-full of the good stuff: chocolate, peanut butter, candy bars. I like my ice cream the same way. Don’t give me a Blizzard that’s more ice cream than stuff.

Shelly Jaronsky of the Cookies & Cups blog has a winner with Cowgirl Cookies. These babies feature mini M&M’s, coconut, oatmeal, chocolate chips  and other goodies. Shelly uses raisins, but I always substitute butterscotch or peanut butter chips or more chocolate or white chocolate chips. (And please don’t buy store-brand chips.)

I prefer to underbake. Know your oven, certainly, but I would start at baking for 10 or 11 minutes. As I mentioned, I prefer soft and chewy. And, oh my goodness, the dough! I would easily pass on any cookie as long as I got to eat the cookie dough.

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These freeze beautifully and are delicious extra cold. Give them a try! I’d love to know what you think. And if you haven’t checked out the Cookies & Cups Cookbook, it’s packed with great recipes, especially if you believe in leaving room for dessert.

Author: Cookies & Cups
Serves: 36 large cookies
INGREDIENTS
  • 1½ cups unsalted butter (3 sticks)
  • 2 cups light brown sugar
  • 1 cup granulated sugar
  • 3 eggs
  • 1 tablespoon vanilla
  • 2 teaspoons baking soda
  • 2 teaspoons coarse sea salt
  • 3 cups flour
  • 3 cups old-fashioned oats
  • 2 cups shredded sweetened coconut
  • 1 cup semisweet chocolate chips
  • 1 cup white chips
  • 1 cup mini M&M’s
  • 1 cup butterscotch chips or peanut butter chips
INSTRUCTIONS
  1. Preheat oven to 350°F. Line your baking sheet with parchment paper and set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and both sugars together on medium speed for 2 minutes, scraping the sides of the bowl as necessary.
  3. Add in eggs and vanilla and mix until combined, about 1 minute.
  4. Turn the mixer to low and add in the baking soda, salt and flour until incorporated.
  5. Next add oats and coconut slowly.
  6. Finally mix in the chocolate chips, white chips, M&M’s and butterscotch or peanut butter chips until evenly combined. The batter will be thick.
  7. Using a large cookie scoop (3 tablespoons) drop the dough onto the prepared baking sheet.
  8. Bake for 13-15 minutes until the edges are lightly golden and tops are just set. I always go a few minutes shorter.
  9. Allow the cookies to cool on the baking sheet for 3 minutes and then transfer them to a wire rack rack to cool completely.
NOTES
Store airtight for up to 5 days
Recipe slightly adapted from Cookies & Cups