Saturday, March 7, 2009

Bossy Betty Shares a Recipe for an Excessively Good Chocolate Cookie.

You know a cookie is a good one when people take it with both hands and eat it the way a hamster munches on a big fat nut.  That's just what happened when I took these cookies into the office wing the other day.  My co-workers were very hamster-like as as they enjoyed their delicious chocolate cookies, nibbling on one edge, then thoughtfully turning the cookie, nibbling on another edge, gazing skyward as their little teeth worked over the morsels in their mouths.  It was the quietest the hamster cage had been in a long time.

I found this cookie recipe at the Joy of Cooking Website.  Yow-wow, it's good!  It takes Dutch-processed cocoa which you can find at Williams-Sonoma or other fancy-schmancy stores.  It took me awhile to actually get in there and buy it, having been a Hershey's cocoa powder girl all my life, but then I thought, "What would Fancy do?" and I went right up to that gleaming Williams-Sonoma counter and asked for it.  I did the right thing.  Nobody processes chocolate like the Dutch.*

Chocolate Cookies Recipe

Preheat oven to 350 degrees and place rack in center of oven. Line two baking sheets with parchment paper.


1/2 cup unsalted butter, room temperature
1/2 cup light brown sugar
1/4 cup white granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup all purpose flour
1/4 cup Dutch-processed cocoa powder
1/2 teaspoon baking powder
1/8 teaspoon salt
1 1/2 cups white chocolate chips or chunks

In the bowl of your electric mixer (or with a hand mixer),  cream the butter and sugars until light and fluffy (2-3 minutes). Add the egg and vanilla extract and beat until incorporated. 

First sift together the cocoa powder, flour, baking powder, and salt and then add to the butter and egg mixture. Mix just until incorporated. Fold in the the chocolate chips.

Using a small ice cream scoop, or two spoons, place about 1 1/2 tablespoons of batter on the baking sheet, spacing them about 2 inches apart.

Bake for approximately 8 minutes or until the the cookies are still soft in the center but are firm around the edges. Remove from oven and let cookies cool on baking sheet for about 5 minutes before removing the cookies to a wire rack to cool completely.

Makes about 24 - 3 inch round cookies.

Betty's notes:  

I put in chopped walnuts too!

Vegans--I have not tried this with egg replacer, but I think it would be fine.  You could use dark chocolate chips instead of the white chips.  Oh, you're smart people.  I think you can figure this out.

Here's an additional note from the recipe on the Joy of Cooking web site:

This dough freezes beautifully so you can enjoy freshly baked cookies on demand. Shape the dough into 1 inch balls, place on a parchment lined baking sheet and put in the freezer until the cookies are frozen. Remove the baking sheet from the freezer, place the frozen cookie balls in a freezer bag, and return to the freezer. When you want these cookies, simply place the cookie balls on a parchment lined baking sheet, preheat the oven, and then bake as directed.

(* No Dutch were harmed in the making of this cookie.)


Anonymous said...

I am curious as to the term, "Dutch-Processed." Is there perhaps a secret additive they use to achieve that yow-wow flavor?

Bossy Betty said...

Those Dutch are a mysterious people. Who knows what they process their chocolate with? Do we care? I'm just in it for the Yow-Wow!