Use chocolate chunks instead of chips - if you like the melty "puddle" effect of the dark chocolate, then get you favourite dark chocolate bar or block and chop it up into rough chunks.TIPS FOR MAKING THE BEST DOUBLE CHOCOLATE CHUNK COOKIES Bake for 10-12 minutes, until cracked and set at the surface but significantly soft in the middle – at this point they will still definitely look under-baked, but they will set up further as they cool and leave you with fudgy-centered cookies. Or, for a smoother look, roll dough into smooth balls. When the mixture is thick and fudge-like, scoop or spoon generous 2-tablespoon portions of dough onto prepared baking trays, spacing them 2 inches apart. Any longer and the dough will be too firm to scoop, but no chilling will leave the mixture too soft for them to hold their shape while baking. Cover the bowl and place it in the fridge and chill for just 15-20 minutes. Add flour mixture and mix on low until blended, then fold in chocolate chunks and dried cherries. Turn mixer to low speed and slowly add cooled melted chocolate mixture. Sift flour, cocoa powder and baking soda into a medium bowl and whisk to blend evenly. The mixture should fall back on itself in ribbons. Gradually stream in sugar and then beat on high speed for 3-5 minutes, until pale, thick and almost tripled in volume. Place eggs and vanilla in the bowl of an electric stand mixer fitted with the paddle attachment and beat on medium speed for about 30 seconds. Combine unsweetened chocolate, butter and honey in a small saucepan and stir over very low heat until melted and smooth. If they are very large, you can chop them in half. Dried cherries - if you can find dried sour cherries, bonus! They are so flavourful.Chocolate chips will be fine too, but they tend to have a higher sugar content and can burn easily. Pure white chocolate - use high quality white chocolate from discs or bars and chop it up into chunks.You can chop it up from a bar of chocolate or use these 63% dark chocolate chips Dark chocolate chunks - I use 70% chocolate for a rich chocolate taste to balance the sweetness of the white chocolate.
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