The Ultrazord Of Chocolate Chip Cookies
OPEN: JANUS FILE #0255
This was the recipe that I promised to run if I made it through Round 1 of Xangan Idol. And when I didn't make it, I said that since I didn't advance to Round 2, I wasn't going to post it -- at least, I wouldn't be posting it right then. Well, I suppose I've gotten over being so cruelly rejected. And I don't have anything else to post at the moment, so I might as well post the recipe now.
If you're a fan of Tom Saaristo's site, you may have already seen this recipe. That's because I was a guest chef on his page a few weeks ago, when he ran the recipe. Even before Xangan Idol, I had always planned to repost the recipe after a suitable amount of time, and I have decided that enough time has passed.
This recipe began as the Toll House Cookie recipe. Yes, the very same recipe that Nestle puts on the back of every bag of their chocolate chips. Oops, make that "Toll House Morsels," because they can get into a snit if you don’t use the right name. (I should probably also add the appropriate trademark designation, but I digress.)
While the recipe as Nestle presents it is pretty good, I wanted a chocolate-chocolate chip cookie -- a chocolate cookie with chocolate chips. And so, like Dr. Frankenstein, I disappeared into my laboratory, er, kitchen. After a number of mutations both major and minor, the result is the recipe below.
One of those mutations was putting in different types of chocolate chips. I wanted to see if I could put a critical mass of chocolate in my cookies, and I think I came pretty close. You will also not that there aren't any nuts in this recipe. My thought on the matter is, if there are nuts in the cookie, they are taking up space that could be better used by more chocolate. I added toffee bits (like Heath Bits O'Brickle) one time because I wanted to see if add a little contrasting texture and flavor. I liked the result, so they stayed in.
It was when I made a batch of these for my local science fiction club that I was declared a danger to diabetics everywhere. Now, I made normal-size cookies -- just slightly larger than a Chips Ahoy, to give you a reference. I watched my friends take a look at the plate of cookies, then very carefully break them in half and only eat a half cookie at a time. One of my friends even said that just the smell of these cookies could put a diabetic into a coma from 50 feet away. (Personally, I make the claim that these cookies have been banned in 42 different star-systems because they contravene local strategic arms limitations treaties.)
The "Ultra-C" in the name is short for "Ultra-Chocolate." In Power Rangers terms, these cookies are Ultrazords.
Oh, one last thing. I've found that it helps if you put the cookie dough in the refrigerator for about 30 minutes before baking. This holds true for other chocolate chip cookies as well. Enjoy!
ULTRA-C CHOCOLATE CHIP COOKIES
INGREDIENTS:
1 package (12 oz.) Semi-Sweet Chocolate Chips
1 package (12 oz.) Milk Chocolate Chips
1 package (12 oz.) White Chocolate Chips
1 package (8 oz.) Toffee Bits (such as Heath Bits O'Brickle)
3 cups Flour
1-1/2 tsp. Baking Soda
1/2 cup Cocoa
1 cup (2 sticks) Butter, softened
1 cup Sugar
1 cup Brown Sugar, firmly packed
1-1/2 tsp. Vanilla Extract
3 Eggs
PROCEDURE:
1. Preheat oven to 325 degrees Fahrenheit.
2. In a large bowl, stir together the chocolate chips and the toffee bits; set aside.
3. In a small bowl, stir together the flour, baking soda, and cocoa; set aside.
4. In a large bowl, combine the butter, sugar, brown sugar, and vanilla; beat until fluffy. Beat in the eggs one at a time. Gradually add the flour mixture; mix well.
5. Add the chocolate and toffee chips; mix well. Drop by spoonfuls onto ungreased cookie sheets. Bake for 8 to 10 minutes.
YIELD: 7 to 8 dozen cookies
VARIATION: Add 1 tsp. Cinnamon, Nutmeg, Ginger, or any other spices to the flour mixture if desired. If you really like Ginger (as opposed to Mary Ann), add at least 1-1/2 tsp. ginger.
CLOSE: JANUS FILE #0255
This was the recipe that I promised to run if I made it through Round 1 of Xangan Idol. And when I didn't make it, I said that since I didn't advance to Round 2, I wasn't going to post it -- at least, I wouldn't be posting it right then. Well, I suppose I've gotten over being so cruelly rejected. And I don't have anything else to post at the moment, so I might as well post the recipe now.
If you're a fan of Tom Saaristo's site, you may have already seen this recipe. That's because I was a guest chef on his page a few weeks ago, when he ran the recipe. Even before Xangan Idol, I had always planned to repost the recipe after a suitable amount of time, and I have decided that enough time has passed.
This recipe began as the Toll House Cookie recipe. Yes, the very same recipe that Nestle puts on the back of every bag of their chocolate chips. Oops, make that "Toll House Morsels," because they can get into a snit if you don’t use the right name. (I should probably also add the appropriate trademark designation, but I digress.)
While the recipe as Nestle presents it is pretty good, I wanted a chocolate-chocolate chip cookie -- a chocolate cookie with chocolate chips. And so, like Dr. Frankenstein, I disappeared into my laboratory, er, kitchen. After a number of mutations both major and minor, the result is the recipe below.
One of those mutations was putting in different types of chocolate chips. I wanted to see if I could put a critical mass of chocolate in my cookies, and I think I came pretty close. You will also not that there aren't any nuts in this recipe. My thought on the matter is, if there are nuts in the cookie, they are taking up space that could be better used by more chocolate. I added toffee bits (like Heath Bits O'Brickle) one time because I wanted to see if add a little contrasting texture and flavor. I liked the result, so they stayed in.
It was when I made a batch of these for my local science fiction club that I was declared a danger to diabetics everywhere. Now, I made normal-size cookies -- just slightly larger than a Chips Ahoy, to give you a reference. I watched my friends take a look at the plate of cookies, then very carefully break them in half and only eat a half cookie at a time. One of my friends even said that just the smell of these cookies could put a diabetic into a coma from 50 feet away. (Personally, I make the claim that these cookies have been banned in 42 different star-systems because they contravene local strategic arms limitations treaties.)
The "Ultra-C" in the name is short for "Ultra-Chocolate." In Power Rangers terms, these cookies are Ultrazords.
Oh, one last thing. I've found that it helps if you put the cookie dough in the refrigerator for about 30 minutes before baking. This holds true for other chocolate chip cookies as well. Enjoy!
ULTRA-C CHOCOLATE CHIP COOKIES
INGREDIENTS:
1 package (12 oz.) Semi-Sweet Chocolate Chips
1 package (12 oz.) Milk Chocolate Chips
1 package (12 oz.) White Chocolate Chips
1 package (8 oz.) Toffee Bits (such as Heath Bits O'Brickle)
3 cups Flour
1-1/2 tsp. Baking Soda
1/2 cup Cocoa
1 cup (2 sticks) Butter, softened
1 cup Sugar
1 cup Brown Sugar, firmly packed
1-1/2 tsp. Vanilla Extract
3 Eggs
PROCEDURE:
1. Preheat oven to 325 degrees Fahrenheit.
2. In a large bowl, stir together the chocolate chips and the toffee bits; set aside.
3. In a small bowl, stir together the flour, baking soda, and cocoa; set aside.
4. In a large bowl, combine the butter, sugar, brown sugar, and vanilla; beat until fluffy. Beat in the eggs one at a time. Gradually add the flour mixture; mix well.
5. Add the chocolate and toffee chips; mix well. Drop by spoonfuls onto ungreased cookie sheets. Bake for 8 to 10 minutes.
YIELD: 7 to 8 dozen cookies
VARIATION: Add 1 tsp. Cinnamon, Nutmeg, Ginger, or any other spices to the flour mixture if desired. If you really like Ginger (as opposed to Mary Ann), add at least 1-1/2 tsp. ginger.
CLOSE: JANUS FILE #0255