Monday, January 18, 2010

Chocolate White Chocolate Chunk Cookies

cookietriplechocolate (2)

This is my first Ina recipe and it was fabulous! I love her show, but between her and Paula, I don't know who uses more butter. I think the butter usage seems worse than it is though because Ina likes to use pound measurements for butter. 1/2 lb of butter sounds more than 1 cup of butter, well at least to me. I'm not a fan of chocolate based cookies because they're generally bland, chalky or too bitter. Almost every chocolate based cookie recipe I've found has melted chocolate in them so I was a little concerned that these wouldn't have enough flavour. Then I figured that if Dorie's world peace cookies (which are totally amazing and everyone should make them!) can do without melted chocolate, then so can these. I added 1 tsp of espresso powder to give it an extra boost in flavour just in case.

cookietriplechocolate (3)

I think the best part about these cookies is the texture. The edges are crispy and the centre is brownie-like. I especially liked how pretty they baked up with the cracked tops and just the right thickness because I can't stand chunky cookies. The next day, the cookie becomes uniformly chewy. Just make sure to bake them for 12 minutes instead of 15 if you're using the 1 3/4 inch cookie scoop (Oxo medium). Many reviewers on food network also complained about 15 minutes being too long of a baking time. I will definitely make these again, but Ina.. why must you use extra large eggs?! I used 2 large eggs and it was fine. If you're not into the fuss of melting chocolate like me and crave chocolate based cookies, you should definitely give these a try!

cookietriplechocolate

Chocolate White Chocolate Chunk Cookies
Ina Garten
Makes 40 to 48 cookies (I got 36 because I used less chocolate)

Ingredients
1/2 pound (1 cup/2 sticks) unsalted butter at room temperature
1 cup light brown sugar, packed (I used dark brown)
1 cup granulated sugar
2 teaspoons pure vanilla extract
2 extra-large eggs at room temperature (I used large eggs)
2/3 cup good unsweetened cocoa
2 cups flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 pounds good white chocolate, coarsely chopped (I used white chocolate chips)
(I added 1 tsp of espresso powder)

Directions
Preheat the oven to 350 degrees F. (I baked at 335 F)
Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Dissolve espresso powder in vanilla extract. Add dissolved mixture, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking soda, and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the chopped white chocolate.
Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 (I baked for 12) minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

30 comments:

  1. I once made maple scones from Ina Garten: they were the best!! Thanks for the tip on Dorie Greenspan's world peace cookies, I need to try out those! These cookies look sinfully delicious.

    Btw, your blog was the first where I spotted Elvis Presley's pound cake, and I kept thinking about making it - and now I have! Thanks for the recipe :)!

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  2. I am obsessed with the Barefoot Contessa! I have often thought the same thing about chocolate-based cookies but these look divine and coming from Ina I know they're delish. I will make them for my boyfriend who loves cookies above all other treats and who is forced to live with me, a devout cupcake baker,...well I guess it could be worse for him. Thanks for sharing!

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  3. Very yummy looking cookies. I will have to try them!

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  4. Ina recipes are my absolute favorite. Glad yo enjoyed this one.

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  5. Sounds like it has just the texture I like. Looks awesome!

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  6. Ina uses extra-large eggs because she thinks it's more economical (more egg for the price...). Unfortunately no other chef assumes its availability and she's left being the only one using them so it's not really economical unless you only use her recipes. Ha ha ha! :)

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  7. hmm.. i'd have to say Paula still uses more butter. lol

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  8. Mmmm yummy! Never made any of Ina's recipes...huh.. I think I should start :)

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  9. I've never tried a Ina recipe yet - perhaps I will give these a try

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  10. I can always count on you to bring me out of a bking funk! must try these :)

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  11. Honestly, you had me at the name of these cookies - divine! Now even better that they don't involve melting chocolate - these look absolutely gorgeous. What a cookie!

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  12. These do look yummy...love the contrast colors.

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  13. Those are some of my favorites...I think they are a bit like World Peace cookies, actually! The extra large egg thing is annoying - I did read that for a recipe using up to 4 eggs, large and extra large are interchangeable. So now I don't stress when I bake with Ina...

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  14. Woman, I don't know what you are better at now, baking or photos. OMG! And shame on you for not loving chocolate based cookies. Wait, instead, send them to me.

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  15. Oh yeah, and between Ina and Paula, I like Ina's cooking better but love Paula's personality. It doesn't seem like Ina is very warm.

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  16. I have made Inas cholate chunk cookies and loved them, I will have to try this version as they look delish! Nice to know I dont have to go out and buy the XL eggs for it! Glad you tried it that way!

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  17. I often joke that I don't like Ina because I just have this anti-Hampton bias, but I do confess, I've made several of her recipes and they have always been good.

    I've often wondered about the Ina vs. Paula thing in terms of butter. I'd say if you compare Ina to Paula's earlier shows, they're about the same. Paula wins if you use her more current episodes. She has earned such a butter reputation that she has really ramped it up in the past couple of years.

    The cookies look great. I used to make a double-chocolate cookie that used pudding mix as the base. Easiest cookie in the world and amazing texture. I need to dig out and revive the recipe.

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  18. Those look great, I love a little white chocolate in a cookie.

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  19. So lovely looking. I'm with you that 1/2 pound of butter sounds like a lot more than a cup.

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  20. Oooh, those are pretty! which is not always an easy feat in the cookie world. They sound fantastic too.

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  21. Oh beautiful pictures! Can you tell me what kind of camera you have again?? I know I have it in an email but it's buried somewhere.

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  22. These sound perfect with the brownie like middle which is right up my cookie alley.

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  23. I haven't tried an Ina recipe yet - this looks delicious though!

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  24. Yummy! I want want want one, pleeease. Whenever I start on one of Ina's recipes, I automatically take two sticks of butter out of the fridge before I even check the recipe. But they're always so good. I'm bookmarking these for later.

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  25. Look so good. They would be gone in no time in my house.

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  26. You have convinced me to make these. They looked good and when I wrote your thoughts on them, I decided, I should run and make them, except it is the middle of the night and I must sleep some time.

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  27. These look amazing! And your description makes me want to go make them, now! :P

    You're right, 1/2 lb does sound much more than 1 cup

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  28. I'm often not a fan of chocolate dough cookies either. These look really good though! Great photos too. How did you get the background of the photos so perfectly white? I can't figure out how to do that it seems.

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  29. this looks REALLYYY GOOOD ...Im going to have to try it!!!:)

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