I make a lot of chocolate chip cookies. Ever since our Keyah Grande days they've been my go-to dessert. Alex and Amaya love them. I like to bake them just before dinner so by the time we get to dessert they are cool enough to have set up but they are still warm with gooey chocolate chips that coat your palate with sweet goodness. Pair them with a little ice cream and suddenly everything is right with the world. I finally added chocolate-chocolate chip to my repertoire. I have no idea why it took me so long. The other day I was making dough and decided to go chocolate. Instead of using 2.25 cups of AP flour I went with 2 cups flour and 1/2 cup cocoa. It was that easy. I added three kinds of chips. Guittard is my new favorite for cookies. Their chips are all different shapes and sizes according to the style of chocolate. The semi-sweet "super cookie chips" are wide, flat and thin. The bittersweet chips are minis and the milk chocolate chips larger and thicker. The combination of all three makes for a great cookie, whether you choose vanilla, chocolate, or both.
April 6, 2006
April 6, 2005