Round 1 - Black chocolate chip cookies
Ingredients
- 2 1/4 c flour
- 1 tsp baking soda
- 1 tsp salt
- 1 c (2 sticks) of butter, softened
- 3/4 c sugar3/4 c brown sugar
- 1 tsp vanilla
- 2 large eggs
- 1 c Callebaut Bittersweet chocolate chips
- 2 tbsp black Cocoa powder from King Arthur
- 2 tbsp Double Dutch Processed Dark Cocoa powder from King Arthur
Put all dry ingredients in a sifter two or three times to mix the cocoa into the mix consistently. Yes, do this you lazy frog, it makes a difference. If you don't have a sifter, be creative and use something that has a metal mesh like a strainer basket, tea strainer or splash guard for frying to sift the ingredients. It keeps out the dry lumps from the baking soda and you can better break those up with a spoon or fork. No one wants a taste of baking soda in their cookie love...
Whip the butter, mix in eggs and vanilla and when light and fluffy, add ib dry ingredients little by little. Once the batter is mixed well, add in chocolate chips. Now, here is the part that could create a problem for most of us... The secret to an AWESOME chocolate chip cookie is in the maturity of the dough. No, you don't have to wait for it to grow up. But you should wait for at least 24 hours before you use it. Cover it, put it in the fridge and do your best to forget about it until the next day. Maybe take a nibble now and again to take the edge off the wait. :) But wait. And if you have the power of a Saint, then wait 48 hours and you will NOT BE DISAPPOINTED. I assure you, this step does indeed make a better cookie. Trust me. I have faith in you and I know you can do it if I can!
Now, before your cookies go off to college, prep them for the oven after this period of torture is over... Hopefully, 48 hours later but if not, oh well, you did your best, right? If you have any dough left at all, I'm proud of you and you have shown true enlightenment. Use a spoon to scoop out cookies trying to make it look more like an ice cream scoop. This top mound effect helps the cookie create a nice thickness instead of collapsing in the middle.
Bake at 325 F degrees for 11 minutes on silpat placed on a quarter sheet pan. No Silpat, that's ok. Butter your cookie sheet in that case. I baked four and will put the remaining batter in a ziplock bag to continue to age and that way, we can bake fresh cookies when we want. They are warm and well, it keeps things from getting crazy if I am on a binge; let's face it, happens to everyone.
They look great so far. Oh. My. Goodness Gracious. These are just freaking perfect. Tooooo good. Really, bake only what you WANT to eat, not what you KNOW you can eat. :)
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