These cookies were developed by Craig and Carmen and me. Craig remembered having a great cookie, and we played with this recipe to get it right. They are substantial cookies, almost like a Cowboy Cookie, but better. Be careful when baking. Just a little undercooked, and they will be soft and chewy. But left in the oven a little longer, and they will be crisper. Cook to your taste.
Cream together in an electric mixer:
1/2 cup salted butter
1/2 cup natural smooth peanut butter
1 cup brown sugar
1 cup white sugar
In a separate bowl, mix together:
1 1/2 cups flour
1 1/4 cups oats
1/2 tsp. baking powder
1/4 tsp. salt
Add to the butter/sugar mixture:
2 tblsp. honey
2 tsp. vanilla extract
2 tbsp. ground coffee or espresso
3 eggs
1/2 cup toasted coconut
1/2 cup toasted & chopped pecans
1 bag semi sweet chocolate chips
Add the flour mixture to the rest of the ingredients, stir by hand. Spoon onto ungreased cookie sheet. Bake at 350 degrees for 12-15 minutes, depending on size of cookies. Watch carefully.
Showing posts with label chocolate chips. Show all posts
Showing posts with label chocolate chips. Show all posts
Thursday, July 9, 2009
Chocolate Overload Cookies
Mercedes and I made these the other night, because we needed a chocolate fix. They are great really good. Originally the recipe came from a Mrs. Field's Cookie Recipe Book, but we altered it a bit.
Best served warm, but keep well for a couple of days. Texture is soft and chewy. Use the best chocolate chips you can find. I made them with 60% cacoa chips by Ghiradelli - yum!
Combine in a medium bowl:
2 1/4 cups all-purpose flour
3/4 cup cocoa powder
1 tsp. baking soda
1/4 tsp. salt
Blend in a large bowl with an electric mixer to form a grainy paste:
1 cup dark brown sugar
3/4 cup white sugar
1 cup salted butter, softened
Add to paste and beat at medium speed until smooth:
3 large eggs
2 tsp. vanilla extract
Add the flour mixture and mix by hand:
1 bag 60% cocoa chocolate chips
1/2 cup sweetened flake coconut
Drop by rounded spoonfuls onto ungreased cookie sheet, 2 inches apart. Bake 18-22 minutes at 300 degrees. Transfer to a cool flat surface immediately after removing from oven. Yield: 3 dozen.
Best served warm, but keep well for a couple of days. Texture is soft and chewy. Use the best chocolate chips you can find. I made them with 60% cacoa chips by Ghiradelli - yum!
Combine in a medium bowl:
2 1/4 cups all-purpose flour
3/4 cup cocoa powder
1 tsp. baking soda
1/4 tsp. salt
Blend in a large bowl with an electric mixer to form a grainy paste:
1 cup dark brown sugar
3/4 cup white sugar
1 cup salted butter, softened
Add to paste and beat at medium speed until smooth:
3 large eggs
2 tsp. vanilla extract
Add the flour mixture and mix by hand:
1 bag 60% cocoa chocolate chips
1/2 cup sweetened flake coconut
Drop by rounded spoonfuls onto ungreased cookie sheet, 2 inches apart. Bake 18-22 minutes at 300 degrees. Transfer to a cool flat surface immediately after removing from oven. Yield: 3 dozen.
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