Tuesday, April 13, 2010

Guittard chocolate chip cookie recipe made with leftover Easter bunny chocolate

I bought 3 very fine quality chocolate Easter Bunnies for my boys' baskets on Easter morning. Well, I mean...um...the Easter Bunny brought my boys 3 fine quality chocolate Easter Bunnies. It was Lindt chocolate and they were not cheap! I didn't go for those cheesy Palmer's Easter bunnies. Do you think my boys have even noticed their chocolate bunnies? Nope. They have been eating Sour Patch Bunnies and pastel Skittles! So I decided that I would put those chocolate rabbits to good use. I left them in their foil wrappers and smashed them against the kitchen table. Perfect. Nice uneven chunks of smooth Lindt milk chocolate. I also broke up several leftover Hershey's bars from Easter. I decided to try another new chocolate chip cookie recipe and since I have like a million bags of Guittard Chocolate Chips sitting around (Bartell's recently had a good sale!), I just glanced on the back of the bag for this recipe. My changes, besides not actually adding Guittard Chips - I left out the walnuts and I added another scoop of flour. The cookie dough looked kind of thin after mixing and I didn't want really flat cookies. These cookies were super duper buttery and had nice crisp edges with a squishy soft middle. They are not my favorite recipe but these are darn good! Really really good. I think I like just plain chocolate chips better. The uneven sizes of the chocolate pieces were not my thing. I like more uniform chocolate pieces. Plus, when I smashed the chocolate, a lot of the tiny pieces kind of discolored the dough and made it a funny mottled kind of color - even though I used a sieve to remove the very fine powdery pieces. Not that the color really matters but I don't think they look as appetizing.







THE ORIGINAL CHOCOLATE CHIP COOKIE

guittard.com


2 1/4 cups unsifted all-purpose flour (I added another 1/3 cup of flour)
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
2 large eggs
1 teaspoon vanilla
2 cups (12 ounces) GUITTARD SEMISWEET CHOCOLATE CHIPS
(I used cut up candy bars)
1 cup chopped walnuts (optional)
(I didn't add these)

Preheat oven to 375ºF. (I set my oven at 335 degrees)

In a small bowl combine flour, baking soda and salt; set aside.

In a large bowl cream butter, sugar and brown sugar until light. Beat in eggs and vanilla until smooth. Gradually add flour mixture until combined. Stir in chocolate.

Drop by well-rounded teaspoonfuls onto ungreased cookie sheets. (I used a parchment lined cookie sheet)
Bake 8-10 minutes or until golden brown.

3 comments:

Blasé said...

Love the cookies...and just looooove the new profil pic! Damn!

You may send me your "comtemplating" thingy to my email. You know, the one you wanted but now that you have it you don't use it...

Daydreamer Desserts said...

I couldn't think of a better way to use up all my left over Easter chocolate (I have 3 boys too and for them, it's all about the sour patch jelly beans and reese's pb eggs.)! :)

Lindsay said...

your cookies didn't turn out for me. i took them out 3 minutes early and they're still hard as rock.