Twisted Chocolate Cookies

Processed with VSCO with s3 presetProcessed with VSCO with s3 presetProcessed with VSCO with s3 presetProcessed with VSCO with s3 presetProcessed with VSCO with s3 presetProcessed with VSCO with s3 presetProcessed with VSCO with s3 presetProcessed with VSCO with s3 presetProcessed with VSCO with s3 presetProcessed with VSCO with s3 presetProcessed with VSCO with s3 presetWhy is it so difficult to bake cookies in only one way? After making the incredibly delicious chocolate chip cookies for Stefan’s birthday, I couldn’t resist! How could he only want one kind of cookie for a gift? I would be a terrible friend if I didn’t at least indulge in some experimental bakery. So I went and found a classic Martha Stewart double chocolate chip recipe. Martha always knows how to satisfy every baking urge I had, and even though she doesn’t add anything extra – I felt it would be cruel to not add nuts, more chocolate, and basically a mix of every sweet additive I could. There were some issues… that came up in this baking exercise – mostly that I didn’t have a microwave and my brown sugar was hard as a rock. Most bakers know that the best way to soften this cruel sugar is to use a wet paper towel and short microwave times, but in Germany – no such luck. What did I do? I used a little water in simmer, extra butter and melted my brown sugar as best I could over the stove. I wouldn’t recommend this method…. but it ended up giving me brown sugar that was extremely watery, and with some heaping tablespoons of flour to even out the recipe: all went well. If you aren’t dealing with the baking situation of a caveman though, I can’t imagine anyone struggling with these cookies!

Ingredients

  • 8 ounces semisweet chocolate, roughly chopped
  • 4 tbsp. unsalted butter (but more is always a good call)
  • 2/3 cup flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 3/4 cups light brown sugar
  • 1 tsp vanilla extract
  • 12 ounces semi sweet chunks
  • more chocolate…. and toppings…. and sweetness
  1. Melt together the semisweet chocolate and butter safely either in the microwave or on the stove for a smoother consistency and try not to burn it. In a separate bowl, whisk together flour, baking powder and salt into a dry mix.
  2. Take your main mixing bowl and beat eggs, brown sugar and vanilla until the whole mix is light and fluffy – and then add that delicious melted chocolate/butter. Fold in the dry mixture and rest of the chocolate. I ended up chopping up pieces of various flavors of Rittersport to make the cookies a little more exciting, and nothing would be complete without walnuts.
  3. Use heaping tablespoons to spoon it on baking sheets – 12-15 minutes in the oven and you’re good.

As you can see – the recipe is straight and to the point – there’s little you can do to mess it up and the opportunities for innovation are practically endless! Add M&M’s, almonds, coconut flakes, cinnamon – there is almost no way to go wrong. In writing this, I’m actually considering remaking these with caramel and fudge. Can. You. Imagine. I’m salivating as we speak – or maybe it’s just that lunchtime has arrived in Germany, and I have yet to indulge. Until next bake!

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