Halgrimson: Cook stirs things up for chocolate cookies

• Andrea Halgrimson

Andrea Halgrimson

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It’s a mystery to me why I didn’t discover chocolate chocolate chip cookies long ago.

However, during a recent stop at Fargo’s Breadsmith (1617 32nd Ave. S.) for my biweekly load of loaves, I spotted a package of Chocolate Chocolate Chip Cookies and snapped them up.

After the first one, I was hooked. But why wouldn’t I, loving chocolate as I do. So I found a recipe for these cookies since I thought I might need one more often than every two weeks. And, of course I didn’t follow the recipe.

Making cookies is not my favorite kitchen task. And I never believe the recipe when it says it makes four dozen. That’s putting 2-teaspoon dollops of dough on the cookie sheet, which makes me crazy. So I made bars instead.

I also hate reading directions, let alone following them. To me, recipes are to fool around with. So I decreased the sugar by a half-cup on account of my diabetes. And I used orange extract rather than vanilla, because I like it better. Sometimes I use Meyer’s dark rum for flavoring when I have it on hand.

I almost always add a few teaspoons of powdered espresso coffee to chocolate recipes. And toasting the nuts enhances their flavor. Just watch them carefully or they’ll burn. I set my toaster oven at 350 degrees and sit in front of it, pulling out the pan to stir them from time to time. Let the nuts cool before chopping or whizzing them in a food processor.

Some Ghiradelli chocolate products are available locally including their Bittersweet Chocolate Baking Chips and unsweetened cocoa powder.

Incidentally, a couple of teaspoons of coffee powder is a fine addition to tomato sauces, too.

Andrea’s Chocolate Chocolate Chip Cookie Bars

1 cup unsalted butter, room temperature

1/2 cup white sugar

1/2 cup brown sugar

2 eggs

2 teaspoons orange extract or dark rum

2 cups all-purpose flour

2/3 cup cocoa powder

3/4 teaspoon baking soda

1/4 teaspoon salt

2 teaspoons instant espresso powder

2 cups semisweet chocolate chips

1/2 cup toasted walnuts or pecans, finely chopped

Preheat oven to 350 degrees. Butter a 15-by-10-inch jelly-roll pan. Set aside.

In the bowl of an electric mixer, beat butter, sugar, eggs and orange extract until light and fluffy.

Combine flour, cocoa, baking soda, salt and espresso powder. Slowly mix dry ingredients into the butter mixture until well blended.

Fold in the chocolate chips and toasted nuts. Scrape into prepared pan and smooth out.

Bake for about 10 to 15 minutes or just until set. Cool slightly and cut into squares before transferring to wire racks to cool completely. Makes 20 to 24 bars.

Chocolate Chocolate Chip Cookies

(original recipe)

1 cup butter, softened

1 1/2 cups white sugar

2 eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

2/3 cup cocoa powder

3/4 teaspoon baking soda

1/4 teaspoon salt

2 cups semisweet chocolate chips

1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees. In large bowl, beat butter, sugar, eggs and vanilla until light and fluffy.

Combine the flour, cocoa, baking soda and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.

Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely. Yields 4 dozen.

Source: http://allrecipes.com

Readers can reach Forum columnist Andrea Hunter Halgrimson at ahalgrimson@forumcomm.com

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