Remember these pretty double chocolate cookies ?
It's the same recipe as this new batch ....
I've only added some white chocolate chips since it has been sometime that I've eaten some .
Last time , I used Ghirardelli baking chocolate ....
As you can see , now , now stop drooling over that Lindt chocolates ! lol
You'll drool further when I tell you how much are those ^___^
We're talking about HK dollar here !
It's $ 9.00 each .....
Cheap , right ?
Just in case , Lindt will go out of style here heh ! I've got some stash !
I think I'm gonna hit the shop later just in case there are some left after the buying frenzy of some people before the Chinese New Year here ....
Compare to the first one , the taste is almost the same though this batch is much more chocolaty .
I made the whole recipe and added 1 cup of white chocolate in half of the cookie dough . I've made 79 cookies ( sizes vary from 1 3/4-inch to 2 1/4-inch )
Recipe from Baking Illustrated ( Makes about 42 )
2 cups ( 10 oz ) unbleached all-purpose flour
1/2 cup ( 1 1/2 oz ) Dutch-processed cocoa powder
2 teaspoons baking powder
1/2 tsp salt
16 oz semisweet chocolate , chopped ( 355 grams dark chocolate + 100 grams milk chocolate )
4 large eggs
2 teaspoons vanilla extract
2 teaspoons instant coffee or espresso powder ( 4 teaspoons instant coffee powder )
10 tablespoons ( 1 1/4 sticks ) unsalted butter , at room temperature but still cool
1 1/2 cups ( 10 1/2 oz) packed light brown sugar
1/2 cup ( 3 1/2 oz ) granulated sugar
* Sift together the flour , cocoa , baking powder and salt in a medium bowl ; set aside .
* Melt the chocolate in a heatproof bowl over a pan of almost-simmering water , stirring once or twice until smooth ; remove form heat . In a small bowl , beat the eggs and vanilla lightly with a fork , sprinkle the coffee powder over to dissolve , set aside .
* With an electric mixer , beat the butter at medium speed until smooth and creamy , about 5 seconds . Beat in the sugars until combined , about 45 seconds , the mixture will look granular . Reduce the speed to low and gradually beat in the egg mixture until combined , about 45 seconds . Add the chocolate in a steady stream and beat until well combined , about 40 seconds . Scrape the bottom and sides of the bowl with a rubber spatula . With mixer at low speed , add the dry ingredients and mix until just combined . Do not overbeat . Cover with plastic wrap and let stand at room temperature until consistency is scoopable and fudge-like , about 30 minutes .
* Meanwhile , preheat oven to 350°F / 180°C . Line baking sheets with parchment paper . Scoop the dough onto the baking sheets with a 1 3/4-inch ice cream scoop .
* Bake until the edges of the cookies have just begun to set but the centers are still very soft , about 10 minutes , rotating the baking sheets halfway through the baking time . . Cool cookies on the sheets about 10 minutes , slide the parchment with cookies onto wire racks and cool at room temperature . Remove cooled cookies from the parchment with a wide metal spatula .
I'm submitting this post to the blog hop event Chinese New Year Delights 2013 hosted by Sonia of Nasi Lemak Lover .