Finally a post to match the title of the blog...a "recovering pastry chef" recipe. This is my own recipe - a double chocolate cookie that we used to make in the bake shop at the Sheraton. It has Ibarra chocolate in it which is actually a Mexican hot drinking chocolate that you can find in most grocery stores. You will just need a good food processor - Cuisanart etc, - to help you pulverize it into dust.
Yield: about 5 dozen
4 1/3 cups All purpose flour
1 cup sifted cocoa powder
2 tsp. Baking powder
2 tsp. Baking soda
2 tsp. salt
2 cups softenend butter
2 cups sugar
2 cups brown sugar
4 eggs
3 tbs. vanilla
3 cups semi sweet choc chips
2 cups Ibarra chocolate, pulsed in a processor
Preheat oven to 300 F.
Sift together the dry ingredients - flour, cocoa, baking powder and soda, and salt.
In a large bowl with a hand mixer or in a stand mixer cream the butter and both sugars together at medium speed until combined (about 3 minutes). Crack the eggs into a small pitcher and whisk them quickly to break up the yolks to this add the 3 Tbs. vanilla. Reduce the mixer speed to low and slowly add the eggs onto the butter waiting for the two substances to combine before continuing to add the eggs. Halfway through the addition of your eggs it is a good idea to thoroughly scrape the sides and bottom of the bowl for even mixing. Next you will add your dry ingredients. If your bowl is smallish (most likely the case if you are using a stand mixer) turn the mixer off and add 1/3 of the dry ingredients. Quickly turn the beater of the mixer on and off three or four times to work in the flour then make your next addition. You simply don't want to throw the mixer on high and get covered in flour. You also don't want to let the mixer run with the flour in the batter and build the gluten - this will toughen your cookies. So mix the flour only enough to thoroughly combine it with the butter. Lastly, fold the the Ibarra dust and then the chocolate chips into the batter by hand. Form the cookies into balls about 1 inch in diameter. Place them on the sheetpan evenly spaced and press down on them lightly to flatten them just a little. Bake for about 20 minutes turning your pan halfway through the baking time.
2 comments:
These look divine! I think I will adopt them into my edible holiday greeting lineup!
I found a great cake recipe with Ibarra chocolate in some South American "trendy" cookbook some years back...it's such a great flavorful foundation! (I've done the cake with a Kahlua-laced frosting and mmm, mmm is it tasty!).
Thanks for this creation, can't wait to dive in...
What a delicious idea! I was specifically looking for a cookie recipe using Ibarra chocolate and found it here. Just a note: if you don't have a good food processor (I don't), a coarse grater will do just fine to turn the chocolate disks into dust.
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