Oct 25, 2012

Vanilla and Chocolate Rocks | My Favorite Chocolate Chip Cookie

Vanilla and Chocolate Rocks | My Favorite Chocolate Chip Cookie

These are my favorite chocolate chip cookies. I know. Everyone has their favorite chocolate chip cookie recipe, but listen to me now and believe me later, if you want something that is different from any other chocolate chip cookie, make these.
All I can say is.... it seems like people who easily resist sweets can't resist these cookies. Every time I have made them, I get so many compliments. 

These cookies do not spread out while baking. They keep their rounded shape that they had when plopped onto your baking sheet.. thus the name "rocks."

Consider using really good chocolate and vanilla in these cookies. Rather than chocolate chips, I use big chocolate chunks. And the hint of espresso in the dough is amazing. 

Vanilla and Chocolate Rocks | My Favorite Chocolate Chip Cookie



Vanilla and Chocolate Rocks Chocolate Chunk Cookies


Yield: 24 Cookies
Author: Karen Kerr

ingredients:

  • 1 stick of unsalted butter
  • 3/4 C granulated sugar
  • 2 1/2 tsp of quality vanilla extract (I like Mexican vanilla)
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp espresso powder
  • 1 large room temperature egg
  • 1 1/2 C (6.4 oz) unbleached all purpose flour
  • 12 oz semi-sweet chocolate chunks (I like the ones from King Arthur flour, but I've noticed that the grocery stores are beginning to sell them recently)

instructions:

How to cook Vanilla and Chocolate Rocks Chocolate Chunk Cookies

  1. Line two baking sheets with parchment
  2. Preheat the oven to 425 F
  3. In a medium to large bowl, melt the butter in the microwave
  4. Add the sugar, and microwave 30 seconds more
  5. Allow it to cool a bit, and then add the vanilla, baking powder, salt, and espresso
  6. Stir to combine and add the egg and stir again
  7. Let it cool until it's just warm, and add the flour and chocolate chunks
  8. Stir until it's just fully combined
  9. Use a tablespoon sized cookie scoop to form the cookies, or form tablespoon sized balls of dough
  10. Place the cookie dough balls on the two cookie sheets
  11. Bake the cookies, one sheet at a time, for 9 minutes and let them cool on the baking sheets
cookies, chocolate chip
Dessert
American
Created using The Recipes Generator
Adapted from King Arthur Flour

18 comments:

  1. Chocolate chip cookies are so much better with chocolate chunks! And I love the idea of adding a bit of espresso powder. These sound divine!

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  2. Love the addition of espresso - I think chocolate just tastes more chocolatey with it. Ditto on the chunks!

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  3. Nice twist on chocolate chip cookies! I love the use of espresso powder.

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  4. Thanks everyone! The espresso adds a really nice flavor. Not really coffee. It just enhances the chocolate.

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  5. I like the look of these and one can never have too many choc. chip cookie recipes, I can't wait to try these out!

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    Replies
    1. Exactly! Never too many chocolate chip cookie recipes!

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  6. I have a favorite chocolate chip cookie recipe but that doesn't mean I can't try yours. I like that they don't spread - it makes them stand out from all the rest.

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  7. I prefer dark chocolate over semi- sweet. Would you change anything in the recipe?

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    Replies
    1. I've gone up to 47% liquor chunks (chocolate burgundy ones) but I bet if you went up to 65% it would be just fine. As long as they got a little melty. =)

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  8. I think I'll make these this weekend!!

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  9. You had me at "hint of espresso" :-)

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  10. Love all the chocolate chunks in here!

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  11. I love a good Chocolate Chip Cookie and the chunks of chocolate in your recipe are incredible!! The addition of espresso makes them a perfect match for an afternoon cuppa <3

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    Replies
    1. Espresso is pretty magical with chocolate.

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