Friday, June 19, 2009

Ooooops La La

So, I made a delicious baking mistake a few weeks ago. My family is just waiting for me to make this mistake again.

I wanted to make a quick batch of chocolate chip cookies...I expanded on the recipe and accidently made it even more delicious. Okay so I decided to add some toasted almonds and coconut. And of course I toasted them myself and in my haste get these cookies in the oven and in our mouths faster I added the warm toasted almonds and coconut right on top of the chocolate chips (instead of allowing time for the nuts and coconut to cool). As I stirred the chocolate chips melted into the cookie dough making the most amazing chocolate dough. Once the dough had cooled a bit I added more chocolate chips to make the cookies a deep chocolate chocolate chip cookie. The dough was AMAZING and the cookies could not have been more perfect. Yummers!! I really need to make these again. I think they rivaled The World Peace Cookies.

Double Chocolate Chip Cookies w/ toated almonds and coconut

Dorie's Best Chocolate Chip Cookie
2 c. flour
1 tsp salt (1 1/4tsp if you really like salt)
1/4 tsp baking soda
2 sticks butter, at room temp.
1 c. sugar
2/3 c. (packed) light brown sugar
2 tsp. pure vanilla extract
2 large eggs
12 oz bittersweet chocolate, chopped into chips, or 2 c. store bought chocolate chips
My Additions
1 c. chopped almonds
1 c. coconut
2 c. semisweet chocolate chips

1. Center rack in oven and preheat to 375
2. Whisk flour, salt, and baking soda
3. Beat butter on medium speed for 1 min, until smooth. Add sugar and beat for another 2 min or so, until well blended. Beat in vanilla.
4. Add eggs, one at a time, beating for 1 min after each egg.
5. Reduce mixer speed to low. Add dry ingredients in three portions making sure dry ingredients are incorporated each time (I added a little bit more flour, a few Tablespoons).
April's Additions
6. Pour 2 c. chocolate chips over dough, set dough aside.
7. Put coconut and chopped almonds in dry frying pan on low stiring constantly. Cook until coconut and nuts are toasted (coconut will be just starting to turn golden, but the majority will be will smell really good).
8. Pour warm nuts and coconut on top of chocolate chips and stir into dough. Keep stiring until chocolate is melted into the dough and nuts and coconut are incorporated. Let dough cool for a few minutes. Stir in 2 more cups of chocolate chips (these ones should not melt).
9.(Dorie again) Spoon dough by slightly rounded tablespoonfuls onto baking sheets, leaving about 2 inches between spoonfuls. Bake cookies one sheet at a tiem rotating the sheet at the midway point for 10-12 min. They may still be a little soft in the middle and that's fine. Pull from oven and allow to rest for 1 min, then transfer to cookie rack and cool.

The Best Chocolate Chip Cookie recipe was taken from Dorie Greenspan's book...Baking from My Home to Yours on page 68.


Whitney said...

Yummy! I have made the basic recipe before and they were too thin the first time but the next time I reduced the flour and they were perfect. I love your additions though! The World Peace Cookies were awesome so if they are anything like that I'll have to try your version. :)

wildthayn said...

April, I love that you capitalized on your mistake like this. Looks yummy!!!

Elizabeth said...

Wow, these look delicious!! Ii'll definitely have to give them a try!

Jamie said...

Hi, I'm a friend of Sarah's and trying these today! Thanks for the recipe.

TeaLady said...

Look just wonderful. Don't you love it when a mistake works FOR you!!!