After a number of trials, I finally came up with a double chocolate chip cookie recipe that stands head and shoulders above all the rest. This recipe is for a small batch.
80g AP flour
25g white Sugar
65g Brown Sugar
1 T Cocoa powder (I use a dark, rich powder called Aristocrat blend from an Amish bulk food store)
Half a stick of butter, melted
2tbs or so worth of very, very ripe banana (replaces egg yolk, you can use an egg yolk but the cookies will be different, the banana flavor doesn't come through much but it makes the cookies chewier).
1/2 tsp salt
1/2 tsp Baking Soda
1/2 tsp Cream Sherry
1/3 C Chocolate chips
Melt butter, mix the banana in well, add sugars, mix well, add Sherry, mix well.
In a large bowl combine flour, salt, baking soda, and cocoa, mix well, add chocolate chips and stir around in flour to coat.
Add the wet stuff and mix until somewhat uniform.
Bake at 350 for 12 or so minutes, until cookies have stopped rising and are somewhat firm. They will fall a bit when cooled. If when hot they are spongy and less than firm, they aren't done.
These cookies have double the salt of the original recipe, which plays off the chocolate. The Sherry comes through in an amazing way around the done edges of the cookie, it caramelizes and gives parts a slight crackling texture, like a low-key shell on a creme brulee.
bon appetit
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