(no subject)

[thehefner]

I am in need of the recipie of the greatest chocolate chip cookies ever.

Blame little_dinosaur for putting it in my head, but it recently occured to me to, instead of using actual chocolate chips, to instead cut chocolate chunks out of a bar of Green and Black's Maya Gold. That's my solid chocolate orgasm of choice. (the liquid one being a "Chambord Truffle," a shot of vanilla vodka, chambord, and godiva... Edd liked it so much, he insisted on making it a triple, with ice, so he could sip it).

Now, I go back to relaxing for an hour. Phase 1 was to drink a powdered vitamin mineral compound (WAC students may recall it as the stuff Polly drank), Phase 2 is a glass of Irish Breakfast tea with milk and honey, and Phase 3 is (almost as good as profit) a Corona with lime. All in the course of the same hour as I watch JUSTICE LEAGUE DVDs. Twill be a good hour.

Comments

[katenesswac.livejournal.com]

AHHH THAT'S WHAT I DO.

So. Good.

Haven't done it with Maya Gold yet, but I've done it with regular Green & Black's dark. They don't really have chocolate chips in these parts. Or at least, they do, but they're way more expensive than just buying a big chocolate bar. I suggest making oatmeal cookies and throwing the chunks in those, or else good ol nestle tollhouse.

[tompurdue.livejournal.com]

Does it really make a difference?

Chocolate chip cookies are so strongly flavored that I'd expect you'd miss much of the nuance of a really good chocolate.

And part of what's so great about good chocolate is that it has a wonderful snapping temper, all of which is lost when you melt it.

I think it's cool to make it with real chocolate (the semi-sweet chips are not great, eaten straight), especially if it's cheaper, but I'm not sure it'll be worth the cost to use the really expensive chocolate.

[thirdbase.livejournal.com]

that being said, I can give you the recipe for The Chewy (shadowcaptain requested an entire batch for his birthday) which is cookie with chocolate chips or The Double which shadowcaptain refers to as "a chocolate delivery system" as it is 2 cups of dough to 4 cups of chips.

Whaas-ur pleasure?

[thehefner.livejournal.com]

If it's big chunks of chocolate rather then just chips, then yes, yes I dare say it makes a difference. Haven't you ever had a warm, gooey chocolate chip cookie where the chocolate's center is melted, and you get a taste a pure warm liquid chocolate on your tongue amid the rest of the cookie?

Besides, look at Kate's comment above. Turns out she's already tried this idea, and it works to perfection.

That said, I'll also experiment with a bar of their wonderful milk chocolate as well as the Maya Gold, to see which better compliments the cookie.

[thehefner.livejournal.com]

Oh wait, clearly you already DID see Kate's comment. My mistake!

[thehefner.livejournal.com]

Ohhh hoo, um... um... must I choose?

[kmousie.livejournal.com]

the liquid one being a "Chambord Truffle," a shot of vanilla vodka, chambord, and godiva

Oooooh. That sounds heavenly!

Phase 3 is (almost as good as profit)

I ♥ you.

[katenesswac.livejournal.com]

Yeah, chocolate totally makes a difference. Plus baking is such a science that you can always adjust the recipe if you know what you';re doing (which I...don't really but, I can dream).

Anyway, just taste a cookie that's been made with milk chocolate and you'll know. It totally ruins the cookie. Yech.

I'm totally doing the Maya Gold next time though. Dark orangey goodness awaits, I know it.

a recipe for pumpkin chocolate chip cookies

[morganashkevron.livejournal.com]

I started making these one Christmas for Claire because she's allergic to eggs so can't have most cookies. As it turns out, they're now a family & friends favorite and very easy to make.

INGREDIENTS
2 cups white sugar
1 cup shortening
1 (15 ounce) can pumpkin puree
2 teaspoons vanilla extract
4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
12 ounces chocolate chips (I used Ghirardelli dark chocolate chunks this year and they were awesome)

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Cream the sugar, shortening, pumpkin and vanilla together. Mix until light and well combined.
Mix the flour, baking soda and ground cinnamon. Stir the flour mixture into the creamed mixture. Mix until combined. Stir in the chocolate chips.
Drop by teaspoons onto an ungreased baking sheet. Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes or until set. Let cookies cool on a rack.

This recipe makes about 4 dozen chewy, chocolaty, delicious cookies. They make a nice complement to a mug of Irish coffee with a dash of cinnamon.

[kwsapphire.livejournal.com]

I always loved the old betty crocker recipe, only with more butter (instead of shortening) and extra flour (for a softer cookie).

[thehefner.livejournal.com]

Mmm, that extra flour thing could be tricky, from where I stand. Me, I like a cookie that's crispy when you bite into it, but chewy and gooey and soft (juuuust slightly undercooked).

Betty is an old standard; mayhaps I shall give her a try.

[little-dinosaur.livejournal.com]

Since this is my fault and all... Here's my little brother's recipe, which is "Classic Chocolate Chip Cookies" from "Clueless in the Kitchen" by Evelyn Raab. We have made some changes, and named our modified recipe "Big-Ass, Awesome-Ass Chocolate Chip Cookies". All measurements are in Imperial, because you are an Americano and can't wrap your head around a base-10 system because it makes too much sense. Modifications and editorial will be in italics, so as to minimize confusion and maximize scientific objectivism.

1 cup butter
1/2 cup white sugar (the recipe says 3/4, but we switched to whole wheat flour, which means you need less sugar)
3/4 cup brown sugar
2 eggs
1 tsp vanilla
2 1/4 cups whole wheat flour (she says white, but white-flour cookies taste no better than they deserve)
1 tsp baking soda
1/4 tsp salt (she says "optional", but this is not a democracy. This is baking. Yay salt)
2 cups chocolate chips (feel free to be generous and creative with the nature and quantity of your chocolate)
PAM or other pan-greasing substance

"Preheat the oven to 375 F.
In a large bowl, with an electric mixer, or in a food processor (if you have one), beat together the butter with the white and brown sugars, eggs and vanilla until nice and fluffy.
In a smaller bowl, combine the flour (whole wheat!) with the baking soda (and the salt) (yay salt) and then add the cream mixture, beating until smooth and blended. Stir in the chocolate chips (or chunks or whatever) by hand (Make a well in the batter and do them about a quarter at a time... that's what we do, anyway). At this point, certain persons might add nuts.
Drop the dough by spoonfuls (she says "spoonfuls", we say "burger-sized blobs that might at any moment develop reproductive capabilities and/or a spine") onto an ungreased (this is a mistake, clearly. She must mean "quite greased") cookie sheet and bake for 10 to 12 minutes (You might want to watch them. You want to underbake them, obviously, unless you're a Communist or something, but at their massive scale they seem to take longer than that to even begin to solidify. Ballpark 15 minutes). Carefully remove the cookies to a rack and try not to eat them all before they are cool.
Makes 6 to 8 dozen (Yeah, right. More like 14, else something's gone wrong), depending on the size and how much dough you ate."
I like this cookbook. She's saucy, though not as saucy as us.