Since I was recently in Belgium, I took it upon myself to do three things. One, drink their beer. Two, eat their waffles. Three, smuggle (and eat) their chocolate. All went well and I was successful. One of the first two items may have been smuggled back as well but that is an entirely different story.
Now to put their chocolate to the test I made chocolate chip cookies. It is a solid base to showcase their tastes without much interruption. Half had Guittard milk chocolate and the other Valhrona milk chocolate. Honestly? They tasted slightly different but both were great. But how can I really judge when Wunderbars are heaven to me.
These were great. They were chewy with a nice edge. I put them in the fridge for two days before baking and that prevented them from spreading too much. However, these still do not beat the Chewy. Doesn't mean I love Dorie any less.
2 cups all-purpose flour
1 tsp salt
3/4 tsp baking soda
1 cup or 2 sticks of unsalted butter, at room temperature
1 cup sugar
2/3 cup packed light brown sugar
2 tsp vanilla extract
2 large eggs
2 cups chopped milk chocolate or milk chocolate chips
1 cup chopped, toasted pecans
Center a rack in the oven and preheat the oven to 375ยบ. Line two baking sheets with parchment paper. Whisk together the flour, salt, and baking soda. In a large bowl, beat the butter Until smooth. Add the sugars and beat until well-blended. Beat in the vanilla. Add the eggs one at a time, beating for 1 minute after each egg goes in. Slowly add the dry ingredients in three portions, mixing only until each addition is incorporated. Mix in the chocolate and nuts. At this point, the dough can be covered andd refrigerated for up to three days or frozen. Rounded tablespoonfuls of dough can be frozen on a lined baking sheet, then placed in a freezer bag when they're solid. There's no need to defrost before baking, just add another minute or two to the baking time. Spoon the dough by slightly rounded tablespoonfuls onto the baking sheets, leaving about 2 inches between spoonfuls. Bake the cookies, rotating halfway through, for 10-12 minutes, or until they are brown at the edges and golden in the center; they may still be a little soft in the middle, and that's just fine. Pull the sheet from the oven and allow the cookies to rest for 1 minute, then carefully, using a wide metal spatula, transfer them to racks to cool to room temperature. Repeat with the remainder of the dough, cooling the baking sheets between batches.
2 cups all-purpose flour
1 tsp salt
3/4 tsp baking soda
1 cup or 2 sticks of unsalted butter, at room temperature
1 cup sugar
2/3 cup packed light brown sugar
2 tsp vanilla extract
2 large eggs
2 cups chopped milk chocolate or milk chocolate chips
1 cup chopped, toasted pecans
Center a rack in the oven and preheat the oven to 375ยบ. Line two baking sheets with parchment paper. Whisk together the flour, salt, and baking soda. In a large bowl, beat the butter Until smooth. Add the sugars and beat until well-blended. Beat in the vanilla. Add the eggs one at a time, beating for 1 minute after each egg goes in. Slowly add the dry ingredients in three portions, mixing only until each addition is incorporated. Mix in the chocolate and nuts. At this point, the dough can be covered andd refrigerated for up to three days or frozen. Rounded tablespoonfuls of dough can be frozen on a lined baking sheet, then placed in a freezer bag when they're solid. There's no need to defrost before baking, just add another minute or two to the baking time. Spoon the dough by slightly rounded tablespoonfuls onto the baking sheets, leaving about 2 inches between spoonfuls. Bake the cookies, rotating halfway through, for 10-12 minutes, or until they are brown at the edges and golden in the center; they may still be a little soft in the middle, and that's just fine. Pull the sheet from the oven and allow the cookies to rest for 1 minute, then carefully, using a wide metal spatula, transfer them to racks to cool to room temperature. Repeat with the remainder of the dough, cooling the baking sheets between batches.
No comments:
Post a Comment