06 December 2011

Cookies: Chocolate Bliss

chocolate bliss cookies1 620x465 Chocolate Bliss Cookies
From Denny:  A melt-in-your-mouth cookie favorite.  A local food writer received it from a friend in Nashville, Tennessee.  "And she told two friends - and she told two friends..." :)  This cookie has been making the rounds with chocolate foodies.

It's an easy recipe, fast enough to whip up for the holidays.  Part of what makes this cookie so delectable is that half of the chocolate chips are melted and added to the batter along with the unmelted ones.  It's like what chef Paul Prudhomme practiced with the concept of layering the same taste in a dish.

A note about melting chocolate:  Remember to use dry utensils.  Even a tiny amount of water can cause the chocolate to stiffen and not melt properly.  We can't have that, now can we? :)

If you want to make clean up faster and easier, think about lining your baking sheet with parchment paper.

Note:  You might want to do one cookie as a test cookie to see how long it takes your oven to get to the puffy stage, usually 9 to 10 minutes in most cases.  But take the time and do the test because your cookie size may differ from the recipe.  It's always worth the effort to do a test when it comes to chocolate.  Everyone has a personal preference of how they want the cookie to taste and the texture.

Want a new cookie recipe for Christmas?  This one may just become your family's new holiday tradition!

Read on for the recipe:

From: StyleBluePrint blog in Nashville, Tennessee


2 (11.5-oz.) bags milk chocolate chips (use Ghiradelli brand), divided
½ cup butter, softened to room temperature
1½ cups light brown sugar
4 eggs, beaten
2 tsps. vanilla extract
1 cup all-purpose flour
½ tsp. baking powder
4 cups chopped pecans

1. Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper and set aside.
2. In dry, medium-size mixing bowl, add half of the chocolate chips. Melt in microwave on 50 percent power for 1 minute. Remove and with a dry spatula stir then put back into microwave and continue cooking on 50 percent power for an additional minute. Remove and stir for about 1 minute until all chocolate is completely melted and smooth.
3. Add butter and stir until butter is incorporated and melted.
4. Stir in brown sugar, eggs and vanilla.
5. Stir flour and baking powder together and add to the chocolate mixture. When almost combined, stir in remaining half of chocolate chips and chopped pecans; mix well.
6. Drop by rounded teaspoonful, 2 inches apart, on parchment-lined baking sheets. Since this makes a large batch, if possible, work with 2 or 3 parchment-lined baking sheets. If you place the cookie dough on a cooled cookie sheet, they will not spread as much when baking.
7. Bake in preheated 350-degree oven until cookies are puffy and shiny, about 9 or 10 minutes. Don’t overbake. Cool on wire racks. Make sure cookies are cool when you handle them.
Store in plastic container or freeze.

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