My dream is to one day be able to blog a recipe post like The Pioneer Woman or The Picky Palate.
Oh well. Dreams are free, right?
Last week, I decided I wanted to bake cookies. (Remember, I have an oversupply of baking soda!) I have always loved cookies over cupcakes, unless those cupcakes are gloriously crowned with mounds of cream cheese frosting.
I decided to take the basic cookie recipe from the Betty Crocker website, and add a few other ingredients to create a version of my own cookie, the Double Chocolate Cookie with White Chocolate Drizzle.
Below are the main ingredients. I say “main” because I missed a few ingredients here in the picture! Hah! But, like I said: I only dream of being able to food-blog. (Oh, and that tiny bottle on the top-right is vanilla extract.)
Here are the full ingredients and portions:
3/4 cup washed sugar
3/4 cup packed brown sugar
1 cup unsalted butter, softened
1 teaspoon vanilla
2 1/4 all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
100 grams tablea (cooking chocolate)
1 pack Hershey’s semisweet chocolate chips
1 box Bakers’ white chocolate
1 peppermint candy cane, crushed
The procedure… mom & kid style
This cookie-baking was actually a homeschool lesson of sorts for Vito. He likes to measure the different ingredients and pour them into bowls, so we incorporated a bit of play into the whole thing. Baking, after all, is scientific, so it’s a great way to teach kids certain concepts, like measurement and portions, temperature, cause and effect, and so on. Of course, I didn’t approach the baking session in such a structured way, but Vito curiously participated through every step.
First, I preheated the oven to 375 F.
Then, we mashed up the tablea, so that it could be incorporated into the batter.
After that, we measured the wet and dry ingredients. This was a great way to show Vito the differences in the textures of the two sugars, the flour, the tablea, which he gamely enjoyed.
We put the flour, salt and baking soda in one mixing bowl.
We put the butter, the sugars, the vanilla, and the egg in another bowl. (I then ran them through the cake mixer to whip them up into a creamy base.)
Vito looked forward to mixing the wet and dry ingredients together! I had to dump them into the big mixing bowl, so that he could add the crushed tablea to the mixture.
After mixing the batter, we added the chocolate chips. One pack of semisweet chocolate chips, to be exact! That’s around one full up measure. Yeah, we like lots of chocolate in our cookies!
After incorporating all the ingredients, we prepared the baking sheets. A single cookie = a tablespoon dollop of cookie dough. We were able to make around 3 dozen cookies, based on this portioning.
Bake the cookies for 9-10 minutes in the oven. That’ll give them a chewy consistency, which I love.
When the cookies are done, they’ll look like this:
We let the cookies cool, which gave us time to make the white chocolate drizzle. (Well… I made the white chocolate drizzle. Vito just said to tell him when the cookies would be finished, that he “wanted to do drawings now; bye, Mommy”!)
So here’s how to make the white chocolate drizzle. It’s super simple!
I found some candy canes in the fridge. So I crushed those to add them to the white chocolate, for that little hint of peppermint. Who doesn’t love chocolate and peppermint together, right?
The Bakers’ white chocolate comes with easy melting instructions. I simply put the white chocolate in a high heatproof glass bowl, for around 6 minutes. I added the crushed candy cane to the melted chocolate, which gave it a slightly pink tint.
And then I drizzled the cool cookies with the warm drizzle.
And there you go: Double Chocolate Cookies with White Choco-Mint Drizzle! Yum, yum, yummy! They’re perfect with a tall glass of cold, cold milk. I gave some to my brothers’ families, who also enjoyed them immensely. I’m thinking if I should make and sell these now for Christmas. What do you think?
Or maybe you can just make them yourself using the recipe? Let me know how it goes!