Tuesday, March 15, 2016

Chocolate-Chocolate Chip Slice & Bake Cookies

A couple weeks ago, I made Banana-Walnut Chocolate Chunk Cookies - mostly so I could use up some overripe bananas - and they were extremely well-received. So it was disappointing to follow that up with this failure. so disappointing, in fact, that I just didn't bring the cookies in at all.

The main problem was the texture. I made the dough, wrapped it well, and froze them Saturday morning. Sunday morning, I took them out, let them sit, and then went to slice. Nope. This is what happened:


No matter how soft I let the dough get, this just. kept. happening. So then I tried to smush it together in my hands to form little patties and then flatten them out on the pan, but even that didn't work because they kept falling apart. I did not miss any ingredients, so I'm not sure why this happened.

The other problem was that they weren't particularly tasty. The chocolate flavor of the dough is very subtle and I don't like that. If a cookie is going to be called a chocolate cookie, it's got to be chocolatey. Like the Mocha Almond Fudge Cookies. I don't play around with this. My friend tried them this morning and said they probably would have been ok to bring to work, but I was just so unhappy with how they turned out, I couldn't bring them in. I'll do better next time!


Chocolate-Chocolate Chip Slice & Bake Cookies
Eating Well

1 1/2 cups white whole-wheat flour (see Tip)
1 1/2 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet mini chocolate chips, divided
1 cup sugar
5 tablespoons canola oil
4 tablespoons unsalted butter, at room temperature
2 large eggs
2 teaspoons vanilla extract

Whisk white whole-wheat flour, all-purpose flour, cocoa, baking powder, baking soda and salt in a medium bowl.

Place 1/4 cup chocolate chips in a small, heatproof bowl; microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. (Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.) Let cool slightly.

Beat sugar, oil and butter in a mixing bowl with an electric mixer on high until smooth, scraping down the sides. Add eggs, vanilla and the melted chocolate; beat until smooth, scraping down the sides. Add the flour mixture and mix on low speed until just combined. Stir in the remaining 3/4 cup chocolate chips.

Place half the dough on a large piece of plastic wrap and shape into a 10-inch log (it's OK if it's not perfectly round). Repeat with the remaining dough. Wrap and freeze until just firm, about 45 minutes. Reroll the logs to make them rounder and return to the freezer until very firm, at least 1 hour more.

Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.

Remove one roll of dough at a time from the freezer and let stand at room temperature for 5 minutes. Unwrap the dough and slice crosswise into 1/4-inch-thick rounds, turning the dough a quarter turn after each slice to help keep the cookies round. Place 1/2 inch apart on the prepared baking sheet. If your cookies aren't as round as you want them to be, shape the dough with your fingers.

Bake 8 minutes for soft cookies or 10 minutes for crisp cookies. Transfer to a wire rack to cool completely. Repeat with the remaining roll of dough, if desired.

Make Ahead Tip : Store wrapped rolls of dough in the freezer for up to 3 months.

Yield: 6 dozen {HAH, there is NO WAY I could have gotten 6 dozen, even if the dough had cooperated}

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