This recipe is for Millie, She and her family had these cookies at teatime this past week. I make these chocolate chunk cookies or cookie bars all the time. Sometimes, I vary them by using just white chocolate, lemon extract, and perhaps some pignoli, or some pistachio nuts. The dough is endlessly versatile. If you add a few tablespoons of water to the dough, it will rise and be cakier. If you add butter and bake it a little darker, it will be crisper.
¾ teaspoon salt
½ cup powdered milk
1 stick, ¼ lb., unsalted butter, melted
¼ cup molasses
1 Tablespoon orange extract
½ cup 72% chocolate, chopped
½ cup 60% chocolate, chopped
½ cup white chocolate, chopped
(I don’t really measure the chocolate. I use Trader Joe’s Pound Plus 72% bars, Ghirardelli 60% cholcolate chips, and Ghirardelli white melting wafers
Mix all of the dry ingredients in a bowl. Mix the molasses and orange extract into the melted butter. Add the melted butter mixture and the egg to the dry ingredients and mix with a rubber spatula until you form an even dough. If the mixture is too crumbly, add a pat or two of soft butter.
Fold in chopped chocolates until just mixed. If you fold too much the chocolate will melt. (Not a tragedy)
Scoop (with a small scoop) onto parchment-lined cookie sheets and bake at 4oo F. for 9 minutes. Cool on sheets for 10 minutes then on cookie racks. You can also bake these by pressing the dough into a parchment-lined jelly roll pan (mine is the insulated kind), then sprinkling the chopped chocolate on top and baking the same way. Then cut into cookie bars after it has cooled for 10 minutes.
You can decorate these cookies with random squiggles of chocolate by melting some 74% chocolate, and a little butter. Squeeze this out of a ziplock bag with the corner snipped.
An alternate way to get these cookies is to come stay with us at Leith Hall. Just give us a call or make a reservation online.