Here’s my second effort for the Food52 Chocolate Cookie recipe contest.  The basis for this recipe comes by way of the former Restaurant Vintage Park in Kearney, Nebraska.  I used to make a metric butt-load of these guys.  I think it’s the best chocolate chip recipe ever; not too crisp, not over cake-like.  Just right.  This version was inspired by a Cinco de Mayo fiesta I attended a couple of Cinco de Mayos ago.  Chili, spices, aromatics, cocoa nibs and walnuts sounded delicious to me.  It was a crowd pleasing treat, and I’ve made them a few times since.

This recipe is made in a style called the ‘cream method’.  In the cream method, the butter (or shortening) and sugar(s) are mixed together until they are light and fluffy.  The other ‘wet’ ingredients are added (eggs, vanilla, etc.), and then the dry ingredients are added.

Here’s the recipe – Yields 1.5 dozen good sized (2-2.5 oz) cookies

• 1 Cup Butter
• ¾ Cup Packed Brown Sugar
• ¾ Cup Granulated White Sugar
• 2 Eggs
• 2 tsp. Pure Vanilla Extract
• ½ tsp. Salt
• 1 tsp. Corriander Seed
• 1 tsp. Cummin Seed
• 1 tsp. Fennel Seed
• ¼ tsp. Chili Powder
• ¼ tsp. Cayenne Pepper
• ¼ tsp. Smoked Paprika
• 1 tsp. Baking Soda
• 2 ¼ Cups All Purpose Flour
• ¼ Cup Cocoa Nibs
• 1 Cup Chopped Walnuts
• 2 Cups Semi-Sweet Chocolate Chips

Pre-heat the oven to 375 degrees.  Cream together the butter and sugars in a standing mixer or with a hand held beater until light and fluffy.  Slowly incorporate one egg at a time until well mixed, then mix in the vanilla extract.  Using a spice grinder, finely grind the cummin, corriander, and fennel seeds.  Reserve this spice mixture to a medium bowl and continue adding the remaining spice powders, flour, salt, and baking soda.  Whisk together with a fork or wire whisk until the mixture is well combined.  Slowly add this dry mixture to the creamed butter and sugar mixture using the lowest setting on your mixer, or by hand with a wooden spoon or spatula.  Once well combined, add the nuts, cocoa nibs, and chocolate chips all at once and mix until just incorporated.  Portion out the dough and slightly flatten the cookies to 1/2 inch.  Bake for 10 minutes, rotating after 5 minutes for an even bake.  Reserve to a wire rack for cooling.

These are the kind of cookies that I can’t have sitting around the house, because I will eat them until I make myself uncomfortable.  Try them yourself, and let me know if you can eat just one.

Cheers my dears – -

-Scott

Round one in my submissions to Food52 for their collaborative cookbook effort.  This weeks challenge topics; Chocolate Cookies, and Ham ‘n Cheese.  I’m gunning for the Cookies.  The basis for this recipe comes from the Baking with Julia series.  An old favorite and standby.

Here’s the recipe – Yields about 16 good sized (2-2.5 oz) cookies

• 5 TBS. Butter
• 8 oz. Semi-Sweet Chocolate
• 2 TBS. Anise Seeds
• ¼ Cup Slivered Almonds
• ¾ Cup Packed Brown Sugar
• ¼ Cup Granulated White Sugar
• 2 Eggs
• 1 tsp. Pure Vanilla Extract
• ¼ Cup Cocoa Powder
• 1 Cup All-Purpose Flour
• 1 tsp. Baking Powder
• ½ tsp. Salt
• 2 TBS. Espresso Powder
• 1 1/2 Cups Semi-Sweet Chocolate Chips
• ½ Cup Cocoa Nibs

Pre-heat the oven to 350 degrees.  In a microwave-safe container, melt the butter on high for 10-15 seconds.  Stir in the 8 oz. of chocolate and return to the microwave 10 to 15 seconds at a time, stirring after each turn until smooth.  Meanwhile, toast the slivered almonds and anise seeds together in one small pan until the almonds take a little color and the aroma is pleasant.  The chocolate should be melted by now.  Let the chocolate and almond/anise seeds rest while you measure out the dry ingredients (cocoa, flour, baking powder, salt, and espresso powder) into a bowl and whisk with a fork or whisk to combine and set aside.  Turn out the melted chocolate into a mixing bowl, or the bowl of your standing mixer.  Measure in both sugars, and mix on a lower speed until well combined.  On a low speed, incorporate one egg at a time.  Add the vanilla extract and mix well.  Stop mixing, and add the combined dry ingredients all at once.  Use a wooden spoon or spatula to combine the dry ingredients fully.  Finally, incorporate the almond, anise, chocolate chips, and cocoa nibs.

As you portion out the dough, you’ll want to flatten the cookies slightly to somewhere between 3/4 and 1/2 of an inch.  Bake on a parchment line cookie sheet for 9 minutes, rotating the tray after 5 minutes for an even bake.  Remove to a wire rack and let cool before enjoying.

These cookies have a very deep chocolate flavor, and they love a good cup of coffee, or a tall glass of milk.

Cheers, and let me know if you like them!

-Scott