Snow Storm Cookies
Here is an excellent recipe for Triple Chocolate Chip based on the original toll-house recipe I adapted as an Executive Pastry Chef for Hyatt. A few special food styling tricks, along with the perfect positioning of the light, show the texture of the cookies plus the shine of the chocolate.
The title for this project was given because we got 2 feet of snow in Denver in March after a mild winter! It is great because I could test out all the new props we got and our new sunlight set.
Snow Storm Cookies - Triple Chocolate Chip
Yield 30
Prep time
15 MinCook time
9 MinTotal time
24 MinThis fabulous recipe yields the perfect chocolate chip cookie. It is cracked and crunchy on the outside but super chewy on the inside.
Ingredients
- 1 cup softened butter
- 1 cup sugar
- 3/4 cup brown sugar - soften in the microwave with 2 tsp water for 15 seconds
- 2 eggs
- 1 tablespoon vanilla
- pinch sea salt
- 1 tsp baking soda
- 1/3 tsp baking powder
- 3 cups all purpose flour
- 1 cup semi sweet dark chocolate chips
- 1 cup milk chocolate chips
- 1/4 cup chopped chocolate bar
Instructions
- Preheat the oven to 385 degrees F.
- Cream the butter and sugar together using a mixing machine and a paddle (or hand beaters) well until fluffy. Scrape the bowl and add the eggs one by one. Mix smooth.
- Add the vanilla and the baking soda, baking powder, and pinch of salt.
- Mix smooth and scape the bowl with a rubber scraper. Add all of the flour and just mix a bit until the mixture comes together. Add the dark and milk chips. Mix together.
- Scoop in small balls with an ice cream scoop onto a tray with parchment paper. Top with the chunks of chocolate.
- Place all cookies in the oven and bake for 9 minutes. Remove from the oven and allow to cool slightly before removing from the pan.
Nutrition Facts
Calories
203.49Fat
10.86 gSat. Fat
7.21 gCarbs
24.32 gFiber
0.76 gNet carbs
23.58 gSugar
12.66 gProtein
2.34 gSodium
110.67 mgCholesterol
27.28 mgcopyright foodandhealth.com