Monday, April 9, 2007
The Best Chocolate Chip Cookies. Ever.
Last week when I blogged about chocolate cupcakes with fudge frosting, I used a Dede Wilson recipe and put a link through to her Web site. Since I'd never actually gone to her site, I took a look around, giving a quick scan to the recipes she has posted there. One really caught my eye: Coffee Toffee Chunk Cookies. I printed out the recipe, figuring it would be a good weekend project.
When I got home and really read over the recipe, I discovered that it appears in her Baker's Field Guide to Chocolate Chip Cookies. Now that I've made these cookies, I'm left wondering how I could possibly have overlooked that recipe all these years.
Because they're not too sweet, believe it or not, these cookies seem as if they're a particularly adult indulgence. Imagine an espresso-flavored shortbread with chunks of dark chocolate and Heath Bar. The dough contains a minimal amount of sugar (1 cup total, halved between white and brown sugars) relative to the amount of butter (three sticks) and flour (3-3/4 cups). No eggs here, either. Mellowing the bite of the espresso? A bit of melted white chocolate. The cookies don't spread in the oven; they must be flattened slightly before baking. And they are divine: slightly crisp and brittle at the edges; soft and chewy in the middle; smoky from the espresso and dark chocolate; and sweet from the toffee candy chunks.
As someone who has never gotten the back-of-the-Nestle-bag Toll House cookie recipe to work, I'm always happy to find a recipe that leaves me with a nicely shaped cookie that doesn't spread to become threadbare. Dede Wilson's Coffee Toffee Chocolate Chunk Cookies might just be the best of all.
(Memo to self: Must revisit other slightly older baking books to uncover hidden gems.)
Also over the weekend, I made some "snowball" cookies, in honor of our Easter snow flurries. I'd been meaning to make them for a while, regardless of the Easter weather. Speaking of the back of the Nestle bag: Last Christmas, Nestle made white chocolate chips with red and green swirls. That bag had a really nice recipe for a simple nut shortbread with a chip-filled dough that is rolled into balls, then baked and dusted with powdered sugar. I had a partial bag of mint-swirled chips I wanted to use up, so I made these cookies with the mint chips and ground toasted walnuts. Very nice.