Intensive Four-Chocolate Supreme Cookies

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Intensive Four Chip-Chocolate Supreme Cookies

By adding in some unexpected and happy ingredients to the batter, the run of the mill chocolate chip cookie becomes newfangled and totally original. What is going to bring this plain chocolate chip cookie into the current century?  The savvy baker must seek out and exploit super-gourmet ingredients.

If the recipe calls for sugar get the best sugar available, when vanilla is asked for use rare vanilla beans, in the chocolate, investigate some deeper, darker chocolate, and when chopped nuts are needed use exotic mixed nuts or the grand cashew; the changes are only limited by ones imagination.

Ingredients for Intensive Four Chip-Chocolate Supreme Cookies:

  • 2 cups unbleached white flour
  • ¾ tsp. baking powder
  • ¼ tsp. baking soda
  • 1 cup gourmet European butter (do not use margarine)
  • 1 cup Turbinado sugar (Raw sugar)
  • 1 cup light brown sugar
  • 2 large organic eggs
  • 3 tbsp. cold water
  • 2- Madagascar vanilla beans, cut and scraped
  • ¼ cup Hershey Special dark chocolate chips
  • ¼ cup EACH Ghirardelli 60% Cacao Bittersweet Chips, Mini Semi-Sweet Chips, and Classic White Chocolate Chips
  • 2 tbsp. bacon bits
  • ¼ cup salted crushed cashew pieces
  • ¼ cup Cappuccino baking chips (King Arthur)

Directions for Intensive Four Chip-Chocolate Supreme Cookies:

  1. Preheat oven to 350oF. Lightly grease 2-3 large cookie sheets.
  2. Combine the flour, baking powder and soda in a bowl and whisk to combine well.
  3. Add butter, both sugars, and eggs in a large bowl, beat using an electric mixer until fluffy; add vanilla seeds and water, blend in well.
  4. Mix the dry ingredients into the creamed mixture and stir with a wooden spoon until well incorporated.
  5. Add all the baking chips, bacon bits, and nuts and stir together.
  6. Using a medium sized cookie scoop, drop dough onto a lightly greased cookie sheet, or line with parchment paper – space cookies 2 inches apart. Bake each pan of cookies 8-10 minutes until they are golden brown on the bottoms. Remove from cookie sheets, cool on wire racks.

Store cookies in a cookie jar, cookie tin or loosely close bag.

These are big, opulently gourmet cookies; they are definitely not your mamas chocolate chip cookies. Oh – was the addition of the bacon bits a surprise – is anyone smiling now?

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