|Dark and White Cookies|
Every Tuesday I choose a different friend to be my tutor for a day: I select one of their original recipes, I make the recipe following my friend's instructions, I snap a multitude of pictures, I scarf down as much as my belt-line will permit - and then I share everything I love about my friend's recipe. Read more about the details for Tuesday Tutor
Facebook: http://www.facebook.com/pages/Chocolate-Log-Blog/238279659568800My tutor today is the queen of chocolate, Choclette from the Chocolate Log Blog blog. I love a tasty bit of chocolate from time to time (favorites include dark chocolate covered pretzels and chocolate pudding), but I'm not a chocolate fiend. My cravings revolve around bread and cheese. But I'm always fascinated by the Chocolate Log Blog because Choclette never fails to surprise me with new uses for chocolate.
And while the Chocolate Log Blog is a trove of creative chocolate concoctions from sweet to savory, Choclette also hosts the We Should Cocoa monthly food challenge. Each month this fun challenge celebrates chocolate creations from food bloggers all across the blogosphere - and I'm always impressed with the talent and creativity inspired by this series. So get your chocolate fix and check out the Chocolate Log Blog.
About the Author: Fun Facts
- "I started my blog as a way of recording what I'd made and expanding my chocolate repertoire. I had no idea there were so many variations of chocolate cake, biscuits and puddings and that three and a half years on I would not only still be going, but I would have hardly made a dent in the mountain of possibilities."
- "When I was at University, I used to fill up my mother's freezer with cake in the holidays to keep her going in my absence."
- "If I was only ever allowed to eat one thing, it wouldn't be chocolate! It would be dhal. I love dhal, the perfect vegetarian food - so tasty, simple and versatile and can be changed quite radically by using a different spice, or vegetable."
- "I lived on Lake Geneva in Switzerland for nearly two years amongst the most amazingly beautiful scenery, but was homesick for my bleak Cornish moors."
- "I lived in New York for a year, but remember nothing about it - I was a baby at the time."
|These dark and white chocolate cookies are simple to make and use just a handful of ingredients.|
And it all starts with 1 stick of butter (8 tablespoons) - just make sure the butter is at room temp.
|To the butter, add 1/3 cup light brown sugar, lightly packed.|
|And 1/3 cup granulated sugar|
|Cream the butter and sugar together until light and fluffy. I just left my stand mixer go to|
town for about 5 minutes while I sift together the dry ingredients. This is when a stand mixer
can really save you some time.
|Based on my conversion from grams to cups, I used 1 1/4 cups of unbleached all-purpose flour.|
When I make these again, I would cut the flour back to a scant 1 cup of flour (and I recommend
you do the same). I suspect my conversion was off slightly.
|Per Choclette's original recipe, I used 1/2 teaspoon of baking soda. The next time I make these,|
I plan to use 3/4 teaspoon to help the cookies spread a bit more while baking. If you like thin
and chewier cookies, I recommend you do the same.
|I used 1/4 cup all-natural unsweetened cocoa powder (NOT Dutch process). That seemed to be|
about the right amount of cocoa for this recipe, although I'm not sure if it quite corresponds to
Choclette's original 30 grams
|Add a pinch of salt and whisk then whisk all the dry ingredients together.|
|The butter should now be ready - you're looking for a lightened color and fluffy texture|
|Add vanilla extract and beat the mixture again until combined...|
|Then crack in an egg - I don't have a photo of the egg going in. However, once you add the egg,|
beat until the egg is fully incorporated with the butter and sugar before adding the dry ingredients
|With the mixer on the lowest speed, slowly add the dry ingredients. Do NOT over mix or you|
will end up with tough cookies (I was busy taking pictures and ended up over mixing my
cookies a bit and so they were a little tough).
|Mix in the white chocolate chips.|
|Next come the nuts. Choclette used a combination of mixed nuts but I decided to stick with just|
macadamia and slivered almonds. I wasn't happy with the flavor of the macadamia nuts I found
locally, so next time I plan to use only slivered almonds
|Add the nuts to the batter and mix until just combined|
|You're now ready to scoop the cookies. I used a small ice-cream scoop for my cookies, but you|
could also use an eating teaspoon to drop the crookies
|This batch of batter makes about 24 cookies. I was able to fit 12 cookies per sheet|
|I expected the cookies to spread a bit while baking and so I didn't flatten these at all. The|
next time I bake these, I may flatten them slightly to encourage spread while baking
|I baked these for 12 minutes at 350F - I recommend baking for only 10 minutes for slightly|
softer and chewier cookies. I needed to let mine cool for about 2 minutes on the sheets before
transferring to cooling racks.
|This plate of cookies and glass of milk didn't last long. Maybe because I was flipping through|
a cookies cookbook. Or more likely because these were the perfect way to satisfy my craving
for white and dark chocolate cookies...
Thoughts while scarfing...
- These cookies were perfect for dunking in milk. The cake-like texture and punchy chocolate flavor was somehow even better when soaked with milk. That plate of cookies didn't last long!
- I prefer thin and chewy cookies verses thick and cakey. I suspect my conversion from grams to cups was a little off, resulting more cake-like cookies. So when I make these cookies again, I will adjust the ingredients slightly to reflect my preference such as cutting back a lithe on flour, adding another 1/4 teaspoon of baking soda to help the cookies spread, and baking for only 10 minutes instead of 12.
- Don't over-mix these cookies once you add the flour - I was busy snapping pictures and probably over-mixed mine a bit. This over-mixing toughened the cookies a bit and didn't allow the cookies to spread as much as they should have.
- The next time I make these cookies, I will probably use only blanched slivered almonds because I wasn't happy with the freshness of the macadamia nuts I was able to find. I will also probably add more white chocolate chips because while I'm normally not a white chocolate fan, I love the combination of dark and white chocolate in cookies.
Other Must-Try Recipes from Chocolate Log Blog
Maybe double chocolate cookies aren't your thing. But I guarantee you'll find something delicious from the Chocolate Log Blog. Check out these mouth-watering posts and tell me you're not inspired!
|Chocolate and Almond Cake|
|Coconut Cream Pie|
|Mushroom and Chocolate Risotto|
|Chocolate Rhubarb and Matcha Cake|
|National Chocolate Week|