Chocolate-chip cookies are a classic baked good. In a unique, All Natural Food Zone twist; we created this original recipe using some products we previously reviewed, and that we thought very highly of. Some of the ingredients will be reviewed in the future.
This recipe is the ideal cookie recipe for chocoholics, such as myself. With 25 ounces (708 grams) of chocolate, this recipe makes some delicious cookies, and is the best chocolate cookie recipe out there. This recipe makes about 55 or so cookies. I highly recommend using Dagoba Organc Chocolate, and Navitas Naturals products in this recipe.
Below is the recipe, and I hope that you will try it, and will like it, as I sure know that I do.
Ingredients
USA/ Imperial
6 ounces Dagoba Organic Chocolate 59% Semisweet Dark Baking Chocolate, coarsely chopped
2 ounces Dagoba Organic Chocolate 100% Unsweetened Baking Chocolate, coarsely chopped
1 3/4 ounces organic all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter, at room temperature
6 ounces organic light brown sugar
2 large free-range, local, or organic eggs, at room temperature
1 teaspoon vanilla extract
3 ounces Dagoba Organic Chocolate New Moon 74% Bittersweet Dark Chocolate, coarsely chopped
3 ounces Dagoba Organic Chocolate 37% Milk Chocolate, coarsely chopped
2 ounces Navitas Naturals Cacao nibs
3 ounces Dagoba Organic Chocolate 74% Chocodrops
Metric
170 grams Dagoba Organic Chocolate 59% Semisweet Dark Baking Chocolate, coarsely chopped
57 grams Dagoba Organic Chocolate 100% Unsweetened Baking Chocolate, coarsely chopped
50 grams organic all-purpose flour
2 grams or 1/2 metric teaspoon baking powder
2 grams or 1/2 metric teaspoon salt
60 grams unsalted butter, at room temperature
170 grams organic light brown sugar
2 large free-range, local, or organic eggs, at room temperature
5 millilitres or 1 metric teaspoon vanilla extract
85 grams Dagoba Organic Chocolate New Moon 74% Bittersweet Dark Chocolate, coarsely chopped
85 grams Dagoba Organic Chocolate 37% Milk Chocolate, coarsely chopped
57 grams Navitas Naturals Cacao nibs
85 grams Dagoba Organic Chocolate 74% Chocodrops
Directions
Place the 59-percent Semisweet chocolate and unsweetened chocolate in a medium glass mixing bowl and microwave on high for two 30-second intervals, stirring after each interval. If still not smooth heat for 10 additional seconds at a time and stir until smooth. Set aside to cool to 90°F (32°C), approximately 15 minutes.
Whisk the flour, baking powder and salt together, transfer to a paper plate and set aside.
Put the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until combined and looks like wet sand, about 2 minutes.
Whisk the eggs and vanilla together in a small bowl. Turn the mixer on low speed and slowly add the egg mixture until fully incorporated. Pour in the melted chocolate and mix to combine. Stop and scrape down the sides of the bowl.
With the mixer on low speed, add the flour mixture and mix until integrated. Add the New Moon 75-percent bittersweet chocolate, 37-percent Milk Chocolate and the Navitas Naturals Cacao Nibs and mix until combined.
Cover the bowl with plastic wrap and refrigerate for 45 minutes.
Preheat the oven to 350°F (176°C).
Scoop the dough using a 1 1/4-inch (3 centimetre)-diameter disher or ice cream scoop onto parchment-lined half-sheet pans, placing 2 inches (5 centimetres) apart, 12 cookies per pan. Bake for 8 to 9 minutes, rotating after 5 minutes. Do not over-bake; the cookies may look wet and doughy.
Cool the cookies on the pan for 2 minutes, then transfer on the parchment paper to a cooling rack to cool completely.
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