Cookie 3: Chocolate chewie with toffee

I wanted to bake and give away a variety of cookies to please everyone.  The chocolate chewie cookies has toffee which I love!  But, I think I will leave them out next time since the batter was a gooey mess!  It was a thin liquid batter and was difficult to scoop out prior to baking.  You really have to chill this dough.  They were more of a brownie cookies which would be great with milk!  Maybe I should leave these out for Santa instead of our usual chocolate chip cookies.  Hey, who wants to mess up with tradition.  Either choice would still be delicious.  I can speak on Santa’s behalf!

Other cookies we made included another new cookie recipe that I may not want to repeat: chai snickerdoodle.  I saw the winning recipe from this year Star telegram cookie contest and thought I would give it a try.  However, it did not do anything for me.  I guess I better keep searching for that snickerdoodle that is soft and chewy rather than puffy and crunchy.

Chocolate Chewie Cookie

Total time: 40 minutes, plus 1 hour chilling time for the batter
Servings: 1 1/2 dozen
1/4 pound (4 ounces) unsweetened chocolate
4 tablespoons ( 1/2 stick) butter
3 eggs
2 teaspoons vanilla extract
1 tablespoon molasses or corn syrup
1 cup sugar
1/2 cup flour
2 tablespoons cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 bag (12oz) of semi-sweet chocolate chips
1 cup chopped nuts
1/2 cup sweetened coconut flakes (optional)
1. In a bowl set over a pot of simmering water, melt the unsweetened chocolate and butter.
Remove from the heat and cool slightly.
2. In the bowl of a mixer with a paddle attachment, or in a large bowl using a fork, combine the
eggs, vanilla, molasses or corn syrup and sugar. Mix just until incorporated and set aside.
3. Sift together the flour, cocoa powder, baking powder and salt into a medium bowl. Set aside.
4. Add the melted chocolate to the egg mixture and mix just until combined. Stir in the sifted dry
ingredients and mix just until combined, then stir in the chocolate chips, nuts and coconut flakes
if using.
5. Cover the batter with plastic wrap and refrigerate for at least 1 hour to chill thoroughly. Heat
the oven to 350 degrees.
6. Divide the dough into 18 portions. Grease your hands (to prevent the dough from sticking) and
shape the portions into balls. Place the balls on a greased, parchment-lined sheet pan, leaving 2
to 3 inches between each.
7. Bake until the edges of the cookies are just set and the center is still soft, 10 to 12 minutes



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