Thursday, October 15, 2009

Double Chocolate Cookies


A couple of issues ago there was a recipe in Dish magazine for double chocolate cookies. My sister who also subscribes to the magazine made them and didn’t rate the recipe that highly. I made them in the weekend and actually thought that they were really great. I did modify the recipe just a little to include 2 egg yolks rather than a full egg and 1 egg yolk. I made this recipe using white chocolate and dark chocolate buttons. They, of course, would be much nicer using real chocolate.

The butter in this recipe is melted rather than softened. I think this is what gives the cookies the great texture which is crisp but chewy at the same time. I think I might try these again with equal amounts of white and brown sugar which would hopefully still give the chewy texture but perhaps give a lighter colour to the finished product.

Double Chocolate Cookies (adapted from Dish magazine)

190g butter
½ c sugar
1 c brown sugar
1 tsp vanilla
2 egg yolks
2 c flour
½ tsp baking soda
¾ c each dark and white chocolate chips or buttons

• Melt butter and whisk in sugars
• Whisk in vanilla and egg yolks and then stir in the balance of the ingredients
• Roll mixture into balls and flatten slightly with the palm of your hand
• Bake at 170c for 15 minutes or until golden

8 comments:

Cakelaw said...

These look delicious Tammy. Isn't it funny how what one person doesn't rate, another thinks is great - that's the joy of cooking!

pinkstripes said...

Those cookies look divine!

lakegirl said...

These look delicious! Chocolate is my favorite and how can you go wrong with double chocolate?

Anonymous said...

Tammy,my biscuits spread out rather than retaining their shape as yours did.All ingreds measured as per the recipe,no guessing.Any ideas why this happened ?

Tammy said...

did you just use egg yolks rather than the whole eggs? maybe try leaving the butter to cool a little before you beat in the sugars. You could also try chilling the dough before you bake it, but I didnt have to do that.

Anonymous said...

I did use just the yolks.Next time I will cool the butter and try chilling the dough.Would it help to increase the flour by 1/4c ? They were delicious,just didn't look wonderful.
Thanks for your help,love the blog.

Tammy said...

You could try using more flour. I often add a bit more flour if it is a warm day or sometimes it just works out that way. I would probably try a tbsp at a time

Anonymous said...

We love your blog! We came across your blog last week at work, and have tried your cupcake and belgium slice recipes! Keep up the fantastic work!