Saturday, February 20, 2010
Yep, I've been baking again. Here's a slight modification on a popular cookie recipe:
Dark Chocolate-White Chocolate Chip Cookies
(the wet ingredients)
*1 cup butter (2 sticks)
*3/4 cup granulated sugar
*3/4 cup dark brown sugar
*2 eggs
*2 teaspoons pure vanilla extract
*zest of 1 medium-sized orange, grated**
(the dry ingredients)
*2 cups all-purpose flour
*2/3 cup cocoa powder
*3/4 teaspoon baking soda
*1/4 teaspoon salt
*1 12-ounce package of good-quality white chocolate chips (I like Nestlés)
*(optional--1/2 cup chopped nuts)
In a large bowl, combine all dry ingredients. Use a wire whisk to thoroughly blend.
In a separate bowl, combine butter and sugars. Beat (medium speed) until mixture is light and fluffy, about 3 to 4 minutes.
Add eggs, vanilla and orange zest to butter mixture; beat (medium speed) until everything is combined.
Add dry mixture to wet mixture. Use a rubber spatula to fold mixture several times, until dry ingredients are moistened. Then beat (medium-high speed) to thoroughly combine all ingredients. Add white chocolate chips (and nuts, if desired) and beat (medium speed) until everything is thoroughly combined. Cover dough with plastic wrap, and refrigerate for at least an hour, to allow dough to firm up.
When ready to bake, preheat oven to 350.
Drop dough by rounded teaspoonfuls onto an ungreased baking sheet (dough balls are about 1 ounce each). Bake at 350 for 8 to 10 minutes, until cookies are just set.
Transfer baking sheet from oven to cooling rack; allow cookies to cool on sheet for about 5 minutes. Remove cookies from sheet to cooling rack, and allow cookies to cool on rack for at least an additional 5 minutes.
(**the zest is technically optional, but I wouldn't omit it)
Makes about 4 dozen.
Dark Chocolate-White Chocolate Chip Cookies
(the wet ingredients)
*1 cup butter (2 sticks)
*3/4 cup granulated sugar
*3/4 cup dark brown sugar
*2 eggs
*2 teaspoons pure vanilla extract
*zest of 1 medium-sized orange, grated**
(the dry ingredients)
*2 cups all-purpose flour
*2/3 cup cocoa powder
*3/4 teaspoon baking soda
*1/4 teaspoon salt
*1 12-ounce package of good-quality white chocolate chips (I like Nestlés)
*(optional--1/2 cup chopped nuts)
In a large bowl, combine all dry ingredients. Use a wire whisk to thoroughly blend.
In a separate bowl, combine butter and sugars. Beat (medium speed) until mixture is light and fluffy, about 3 to 4 minutes.
Add eggs, vanilla and orange zest to butter mixture; beat (medium speed) until everything is combined.
Add dry mixture to wet mixture. Use a rubber spatula to fold mixture several times, until dry ingredients are moistened. Then beat (medium-high speed) to thoroughly combine all ingredients. Add white chocolate chips (and nuts, if desired) and beat (medium speed) until everything is thoroughly combined. Cover dough with plastic wrap, and refrigerate for at least an hour, to allow dough to firm up.
When ready to bake, preheat oven to 350.
Drop dough by rounded teaspoonfuls onto an ungreased baking sheet (dough balls are about 1 ounce each). Bake at 350 for 8 to 10 minutes, until cookies are just set.
Transfer baking sheet from oven to cooling rack; allow cookies to cool on sheet for about 5 minutes. Remove cookies from sheet to cooling rack, and allow cookies to cool on rack for at least an additional 5 minutes.
(**the zest is technically optional, but I wouldn't omit it)
Makes about 4 dozen.
