Tuesday, July 29, 2014

Sarabeth's Chocolate Chubbies

I'm not an innate fan of cookies, having dubbed them as too crispy, too hard as a child. Dessert always seemed to belong in the tender, soft and YES.. mushy ( love love mushy bread pudding!) department. But children's day (in Singapore) is arriving, and I've been racking my brains to think of what to treat my students with. And Sarabeth Levine's Chocolate Chubbies recipe popped up whilst I was browsing cookbooks in Kinokuniya - so what fate, no?

Edit : Just came back from classes, and the unanimous response for cookie flavours? CHOCOLATE CHIP. Such an oldie but goodie, kids after my own heart. :')

These cookies are fudgey and insanely chocolatey, with a welcomed texture break from nuts!

Adapted from Sarabeth's Bakery : From My Hands to Yours (Makes 12 cookies)

4 tablespoons unsalted butter (60g)
4.5 ounces semisweet chocolate (125g)
3 ounces unsweetened chocolate / cocoa powder (74g)
¼ cup flour
¼ teaspoon baking powder
¼ teaspoon salt
1 teaspoon espresso 
2 medium eggs
½ cup sugar
 teaspoon vanilla
1 cup white chocolate chips (175g)
1 cup chopped peanuts (175g)

1    1. Preheat oven to 350F (175C). Line baking tray with parchment paper.
      2. Melt butter, add 2 kinds of chocolate, and stir until smooth. Stir occasionally and let cool until warm, about 5 mins.
      3. Sift flour, baking powder and salt. Whip the eggs in a bowl on medium speed, until thick and foamy, about 30 seconds. Increase speed till high, and add sugar and vanilla. Whip until eggs are pale yellow and very thick, about 3 minutes.
      4. Reduce mixer to medium speed, beat in tepid chocolate. Turn mixer to low, gradually add in flour mixture. Then stir in chocolate / raisins.

      5. Using a 2 inch diameter ice cream scoop, portion the cookies about 1.5 inches apart. ( I used tablespoons!) Bake 17 – 20 minutes, the edges should set easily though the centre might seem underdone.

Baker's Notes

  1. To make the chocolate flavour more intense, I added in 1 teaspoon of espresso powder
  2. This is a decidedly more adult variation. To make it more kid friendly, add in MnMs / Pretzels / cornflakes.
  3. It's best baked on the same day it's made - with a shiny crackly top. But I did store the extra batter in the freezer for future treats / guests!