This week our Tuesdays with Dorie baking group is all excited about using 1 (one!) pound of chocolate for a chocolate chip cookie recipe contributed by Rick Katz.
The story behind this cookie recipe is very sweet and when reading it I decided that this recipe will not be halved no matter the four dozen cookies it is supposed to yield. The more gluttonous reason was that I was also curious to try the combination of apricots and dark chocolate in a cookie.
Chocolate chip cookies are the most American dessert for me. Period. Move away apple pies and brownies! Since their incidental discovery in 1930s by Mrs. Wakefield and attributed to a Nestle chocolate bar falling off and shattering into an industrial mixer that was mixing dough for butter drop cookies, for cookie lovers rarely is there another recipe that is more dearly loved than the classic chocolate chip variety.
How come a cookie that is made by more or less staple kitchen ingredients such as flour, eggs, butter, sugar, leavening agents, and chocolate is sending cookie aficionados on “Find the Best Chocolate Chip Cookie Quest”? I admit – I am one of them and no matter how many new recipes I try, I am always on the look out for a new and better tasting cookie. Did I mention that we have picked to stay in a particular hotel just because they were serving chocolate chip cookies to their guests upon arrival?!
What’s exciting about this particular chocolate chip cookie recipe is that uses espresso powder to give the cookies their mocha flavor and also dried apricots. Oh, and did I say ONE POUND of chocolate?
The recipe stated that it would yield 48 cookies, I baked and counted 36 cookies. In the process of baking and counting, I was accused of secretly eating the missing 12 cookies. I am not admitting anything!
The cookies tasted better the second day after baking although when they were straight out of the oven it was fun to bite into the melting chocolate. The mocha flavor was really there! Unfortunately, the apricots became an unknown extra when staying beside the chocolate superstar. Also, they made the cookies very, very sweet… Walnuts or pecans would be a great substitution for the dried apricots.
And I used my own vanilla extract that I made by soaking vanilla beans in grappa for 4 months. Pure insanity flavor-wise!
If you would like to add another chocolate chip cookie recipe to your baking arsenal, please visit Peggy of Galettista who is the host for this week.