Chocolate cravings lead to fun with baking
I bet you can’t guess what I have been craving this week. I have learned – or better yet Michael has learned – that just because I crave it, it doesn’t mean I want to a lot of it.
I might just want to cook it, smell it, have one cookie, or just know that you took a little extra time to go get it for me, even if I don’t touch it at all. I thought you could use my cravings to your advantage the next time you have a bake sale.
Chocolate white chocolate chip cookies
1 cup unsalted butter, softened
1-1/4 cup sugar
1 cup unsweetened cocoa powder, sifted
1/2 tsp baking soda
1/8 tsp salt
2 large eggs, room temp
1 tbs light or dark corn syrup
2 tsp good vanilla extract
2-1/2 cups all-purpose flour
1-1/2 cups good white chocolate chips
1/2 cup good semisweet chocolate chips
1/2 cup of nuts (optional)
Preheat oven to 350 degrees. Line baking sheets with parchment. In a large bowl, with an electric mixer on medium, beat together the butter and sugar until fluffy. Reduce speed to low and beat in the cocoa powder, baking powder and salt until evenly mixed. Add the eggs, corn syrup and vanilla and beat until smooth.
Beat or stir in the flour until evenly incorporated. Stir in the chocolate chips and nuts (if using) until evenly blended. Drop the balls in golfball-sized mounds about 2 inches apart on the parchment. Bake 9 to 12 minutes. Transfer to wire rack to cool at least 2 to 3 min.
Until next time, have fun in the kitchen, experiment and indulge your cravings.
Laura Clements is the pastry chef at Napoleon’s.