cappuccino chip fudge cookies

Using up some more of the things lying around my house… (as if this problem could ever be solved…) a bag of cappuccino chips! I couldn’t use them as the chips in chocolate chip cookies, since I would miss the chocolate too much. I COULD however, use them in dark chocolate cookies! I’ve made the brownie-like cookies with the shiny exterior, but for these chips I wanted a chewy cookie with some substance. And that’s where Tish Boyle’s white chocolate chunk fudge cookies came in.

I love the way the cookies look…one look and you can tell it is chewy heaven. Yum!
One reason I haven’t been baking or posting as much as I’d like to is because I’m in the midst of working and studying for MCATs, which I’m taking August 15th, whoo! I had my last MCAT class this past week, so I brought these in for everyone. Needless to say, they were gobbled up. 🙂

Cappuccino Chip Fudge Cookies
Adapted from “The Good Cookie” by Tish Boyle
Makes about 36 cookies

3 oz unsweetened chocolate, coarsely chopped
2 oz semisweet chocolate, coarsely chopped
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
11 tbsp unsalted butter, softened
1 cup firmly packed light brown sugar
3/4 cup plus 2 tbsp granulated sugar
1 tbsp unsulphured molasses
1 tbsp vanilla extract
2 large eggs, at room temperature
1/2 cup nonalkalized cocoa powder, sifted
12 oz (1 bag) of cappuccino chips (originally 9oz white chocolate, chopped)

1. Preheat oven to 350ºF. Melt chocolates together, stir until smooth, and set aside. Sift together the flour, salt, and baking soda. Set aside.
2. Beat the butter on medium-high until creamy, about 1 minute. Gradually beat in sugars and continue to beat for 1 min. Beat in the molasses and vanilla, then the eggs one at a time. Beat in the cocoa powder, then add the melted chocolate and mix until blended.
3. Reduce the speed to low and blend in half of the flour mixture, scraping the sides of the bowl as necessary. Then, using a wooden spoon, fold in the remaining flour, then the cappuccino chips. Do not overmix.
4. Drop dough in walnut-sized mounds, 2 inches apart, onto baking sheets. Flatten the balls slightly, and bake for 11-13 minutes, until tops are puffed and cracked. Do not overbake, or cookies will be dry. Cool on baking sheets for 3-5 min, then transfer to wire rack to cool completely.

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Published in: on July 25, 2008 at 10:49 pm  Comments (5)  

peppermint cookies n’ cream brownies

 

I love brownies.  I love Oreos.  I love mint chocolate everything.  So, after seeing Baking Bite’s post for Peppermint Cookies n’ Cream Brownies, I knew I had to make my own batch. And when Newman’s Own Organic Oreos were on sale at the newly opened Whole Foods near my home (yay!!!!), I grabbed a package of the “Hint of Mint” variety and it was a done deal.  People were pretty impressed with my organic Oreos, by the way. 😉

The recipe on Baking Bites uses 3 cups of sugar though for the brownies…and I didn’t want one that was so sweet, so I used Cook’s Illustrated recipe instead.  I’m glad I did too.. they were already plenty sweet for me! I don’t know if I underbaked the brownies or they just need time to set up, but they were really gooey the day of being baked… so I put them in the fridge to set up and they were great after that.

I used the Baking Bites recommended 18 cookies and it was a match made in minty heaven!! The brownies had a great appearance (nice, crackly top), great texture (chewy and moist), and great taste (rich, and.. full of mint Oreos!). As Michael from The Office would say, it was a win-win-win! Everybody loved them, and made for a wonderful 4th of July treat. Although I don’t think you could go wrong any time (Organic) Mint Oreos are involved! 🙂

Mint Oreo Brownies
Adapted from Cook’s Illustrated “The New Best Recipe”

Be sure to test for doneness before removing the brownies from the oven. If underbaked (the toothpick has batter clinging to it) the texture of the brownies will be dense and gummy. If overbaked (the toothpick comes out completely clean), the brownies will be dry and cakey.

1¼ cups (5 ounces) cake flour
½ teaspoon salt
¾ teaspoon baking powder
6 ounces unsweetened chocolate, chopped fine
12 tablespoons (1½ sticks) unsalted butter, cut into six 1-inch pieces
2¼ cups sugar
4 large eggs
1 tsp vanilla extract
18 Oreo cookies, chopped

1. Adjust oven rack to middle position; heat oven to 325 degrees. Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking dish, pushing it into corners and up sides of pan; allow excess to overhand pan edges. Cut 14-inch length foil and, if using extra-wide foil, fold lengthwise to 12-inch width; fit into width of baking pan in same manner, perpendicular to first sheet. Spray foil-lined pan with nonstick cooking spray.

2. Whisk to combine flour, salt, and baking powder in medium bowl; set aside.

3. Melt chocolate and butter in large heatproof bowl set over saucepan of almost-simmering water, stirring occasionally, until smooth. (Alternatively, in microwave, heat butter and chocolate in large microwave-safe bowl on high for 45 seconds, then stir and heat for 30 seconds more. Stir again, and, if necessary, repeat in 15-second increments; do not let chocolate burn.) When chocolate mixture is completely smooth, remove bowl from saucepan and gradually whisk in sugar. Add eggs on at a time, whisking after each addition until thoroughly combined. Whisk in vanilla. Add flour mixture in three additions, folding with rubber spatula until batter is completely smooth and homogeneous. Mix in Oreo pieces.

4. Transfer batter to prepared pan; using spatula, spread batter into corners of pan and smooth surface.  Bake until toothpick or wooden skewer inserted into center of brownies comes out with few moist crumbs attached, 30 to 35 minutes. Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan by lifting foil overhang. Cut brownies into 2-inch squares and serve.

Published in: on July 9, 2008 at 11:56 pm  Comments (3)