Cooking
Page 19 in the old book / page 37 in the new book
The recipe for Chocolate Chocolate-Chip Cookies is one of 39 in the “Drop Cookies” section of the book. They are thin bumpy cookies that are very crisp and have a rich chocolate flavor. I compared the recipe in the old book to the one in the new book and there was one slight change. The new book calls for Dutch process cocoa but the old book only says cocoa. I happened to have Dutch process on hand so I used that. The other interesting difference is that in the old book, Maida Heatter frequently suggests lining cookie sheets with foil, but the new book now suggests using parchment paper. I remember that not too long ago parchment paper could only be found (at great expense) in cooking specialty stores, so I think this change reflects the times.
The dough went together quite easily and most ingredients were things I had on hand. The one ingredient that was a little unusual was light cream. The recipe calls for just two tablespoons. I can’t help but think that with all the butter in this recipe, skim milk could have been substituted without any noticeable difference. The other interesting ingredient is dark brown sugar. I don’t think I’ve used it with chocolate before, but it complements the chocolate beautifully.
These are simple drop cookies with no special handling. The dough is fairly stiff and spoons out easily. The one difficulty I had was with the baking. The recipe says that the cookies should be baked for 12 to 13 minutes and I found this to be too long. It wasn’t until the last sheet of cookies that I finally got the timing right – it turned out that 10 minutes worked best for me (and I think my oven runs a little cool). The longer the cookies were in the more they spread. The cookies that baked for 11 to 13 minutes became thin and lacey and the flavor verged on burnt. After 10 minutes the cookies were still very crisp after cooling, but held together better and had great chocolate flavor. The cookies shown in the picture above were baked for 10 minutes, the one below was longer.
If properly baked, these cookies are rich and delicious with a wonderfully crisp texture.
Next time – Santa Fe Chocolate Wafers.
baked too long
Nutrition Facts
- Mondays With Maida - Chocolate Peanut-butter Ripples
Page 32 in the old book / page 47 in the new book I’m sort of copping out this week – these are cookies that I made and posted about a few months ago. I didn’t bake them again. Instead, I took the opportunity to work ahead a little and made...
- Mondays With Maida - Chocolate Banana Cookies
Page 31 in the old book / page 42 in the new book We’re coming down the home stretch with these chocolate drop cookies…I promise! This week it's Chocolate Banana cookies. These are to me an old-fashioned drop cookie. I’m not sure why I...
- Monday With Maida - "chocolate Street" Cookies
Page 21 in the old book / page 39 in the new book Next up in the “Drop Cookies” section of the book is “Chocolate Street” Cookies. The quote marks are Maida Heatter’s, not mine. I find them rather curious (the quote marks, not the cookies),...
- Mondays With Maida – Santa Fe Chocolate Wafers
Page 20 in the old book / page 38 in the new book Continuing on in the “Drop Cookies” section of the book, this week brings me to Santa Fe Chocolate Wafers. I should forewarn you that the book starts with about a dozen different chocolate drop...
- 117 Down, 96 To Go…
I had a cookie mini-marathon today. I mixed up four batches of cookies and baked off two. I’ll bake the others tomorrow night. They’re for a meeting at work on Wednesday. I used three different recipes – all old favorites. The chocolate pecan...
Cooking
Mondays with Maida - Chocolate Chocolate-Chip Cookies
Page 19 in the old book / page 37 in the new book
The recipe for Chocolate Chocolate-Chip Cookies is one of 39 in the “Drop Cookies” section of the book. They are thin bumpy cookies that are very crisp and have a rich chocolate flavor. I compared the recipe in the old book to the one in the new book and there was one slight change. The new book calls for Dutch process cocoa but the old book only says cocoa. I happened to have Dutch process on hand so I used that. The other interesting difference is that in the old book, Maida Heatter frequently suggests lining cookie sheets with foil, but the new book now suggests using parchment paper. I remember that not too long ago parchment paper could only be found (at great expense) in cooking specialty stores, so I think this change reflects the times.
The dough went together quite easily and most ingredients were things I had on hand. The one ingredient that was a little unusual was light cream. The recipe calls for just two tablespoons. I can’t help but think that with all the butter in this recipe, skim milk could have been substituted without any noticeable difference. The other interesting ingredient is dark brown sugar. I don’t think I’ve used it with chocolate before, but it complements the chocolate beautifully.
These are simple drop cookies with no special handling. The dough is fairly stiff and spoons out easily. The one difficulty I had was with the baking. The recipe says that the cookies should be baked for 12 to 13 minutes and I found this to be too long. It wasn’t until the last sheet of cookies that I finally got the timing right – it turned out that 10 minutes worked best for me (and I think my oven runs a little cool). The longer the cookies were in the more they spread. The cookies that baked for 11 to 13 minutes became thin and lacey and the flavor verged on burnt. After 10 minutes the cookies were still very crisp after cooling, but held together better and had great chocolate flavor. The cookies shown in the picture above were baked for 10 minutes, the one below was longer.
If properly baked, these cookies are rich and delicious with a wonderfully crisp texture.
Next time – Santa Fe Chocolate Wafers.
baked too long
Nutrition Facts
- Mondays With Maida - Chocolate Peanut-butter Ripples
Page 32 in the old book / page 47 in the new book I’m sort of copping out this week – these are cookies that I made and posted about a few months ago. I didn’t bake them again. Instead, I took the opportunity to work ahead a little and made...
- Mondays With Maida - Chocolate Banana Cookies
Page 31 in the old book / page 42 in the new book We’re coming down the home stretch with these chocolate drop cookies…I promise! This week it's Chocolate Banana cookies. These are to me an old-fashioned drop cookie. I’m not sure why I...
- Monday With Maida - "chocolate Street" Cookies
Page 21 in the old book / page 39 in the new book Next up in the “Drop Cookies” section of the book is “Chocolate Street” Cookies. The quote marks are Maida Heatter’s, not mine. I find them rather curious (the quote marks, not the cookies),...
- Mondays With Maida – Santa Fe Chocolate Wafers
Page 20 in the old book / page 38 in the new book Continuing on in the “Drop Cookies” section of the book, this week brings me to Santa Fe Chocolate Wafers. I should forewarn you that the book starts with about a dozen different chocolate drop...
- 117 Down, 96 To Go…
I had a cookie mini-marathon today. I mixed up four batches of cookies and baked off two. I’ll bake the others tomorrow night. They’re for a meeting at work on Wednesday. I used three different recipes – all old favorites. The chocolate pecan...