Ok, so this is the first baking post and I can’t say that I achieved what I had in mind, but it still came out pretty tasty. The goal was to have a spiral of chocolate and regular dough…. but instead it just came out in splotches. Anyway… here’s the recipe and hopefully I’ll give this another try soon with the desired look.
Chocolate Chocolate Chip Cookies
(Adapted from the Fourteen in One recipe from the Joy of Cooking)
Makes about 5 dozen cookies.
Mix together in medium speed until well blended:
- 2 sticks (227g) butter – room temperature
- 1 cup sugar
- 1/2 tsp salt
Add and beat until blended:
- 1 egg yolk
Add and beat until mixed:
- 1 egg
- 2 tsp vanilla
Drop to a lower speed and beat in until just combined:
- 2 1/2 cups flour
Divide the dough in half. In one half of the dough mix in:
- 6 oz (170g) melted semisweet chocolate
Once fully mixed in add:
- 1 cup of white chocolate chips
To the half that was set aside (the plain dough) add:
- 1 cup of dark or milk chocolate chips
Wrap dough in plastic and place in fridge to cool for a bit (about an hour). Roll out each half of the dough into long strips (about 3 inches wide). Place the plain dough on top of the chocolate dough and roll! This doesn’t look very tasty at this point… but it will later!. Put back in the fridge again to firm up.
Turn the oven on to 375F (or 180C for fan assisted ovens).
Take out the cookies log and slice it into pieces about 1/2 inch wide.
Place the cookies on baking sheets and squash down with the bottom of a glass or other flat surface. You can bake these 2 trays at a time, one in the top third of the over, and a second rack in the bottom third. Bake the cookies for about 8 minutes, rotating the trays around halfway through baking. Take the cookies out and cool on racks. Then eat!