19 de noviembre de 2013

Double Chocolate Cookies / Galletas de chocolate con pepitas de chocolate!



(¡Receta en español más abajo!)

The reason I started this blog was because I wanted to be part of Tuesdays With Dorie. This is a group of bloggers that bakes every two weeks, a recipe from the book Baking With Julia. TWD is the perfect opportunity for stepping out of your (baking related) comfort zone and discover new recipes that you would have never tried. Somewhere along the way I stopped baking these recipes but I’ve decided to give it a try again. 

When I read the ingredients I was surprised by the amount of chocolate and I was tempted to make half the recipe, thank God I didn’t (although I did reduce the amount of chocolate chips a little bit). I don’t like coffee so I made a small amount of the cookies with coffee and the rest with nuts, and they were much better than I expected, and they didn’t harden when they cooled!


Double chocolate chip cookies
Source: Baking with Julia

Ingredients

1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
12 ounces bittersweet chocolate, cut into larger than chip size chunks
1 stick (4 ounces) unsalted butter
4 ounces unsweetened chocolate, coarsely chopped
4 large eggs, at room temperature
1 1/2 cups sugar
1 1/2 tablespoons instant coffee powder
2 teaspoons pure vanilla extract
2 handfuls chopped nuts (optional)

Preparation

Whisk together the flour, baking powder, and salt in a medium bowl and set aside until needed. Divide the bittersweet chocolate in half and set half aside.


Place the butter, the remaining bittersweet chocolate, and the unsweetened chocolate in the top of a double boiler over, but not touching, simmering water. Heat the mixture, stirring occasionally, until the butter and chocolates are melted and smooth. Remove from the heat.


Meanwhile, put the eggs, sugar, coffee and vanilla in the bowl of a mixer fitted with the whisk attachment and beat at high speed for about 10 minutes, until the mixture is very thick and forms a slowly dissolving ribbon when the whisk is lifted and the mixture is allowed to drizzle back into the bowl.


With the mixer on low speed, very gradually add the warm butter-chocolate mixture. Scrape down the sides of the bowl and work your rubber spatula around the bottom of the bowl, then continue to mix just until the chocolate is thoroughly incorporated. Add the dry ingredients and the remaining bittersweet chocolate chunks and mix thoroughly. The mixture will look like a thick, marshmallowy cake batter.


Chilling the dough: Cover the bowl with plastic and chill for several hours, or overnight. The dough can be made ahead and kept refrigerated for up to 4 days.


Baking the cookies: When you are ready to bake, position the racks to divide the oven into thirds and preheat the oven to 350˚F. Line two large baking sheets with parchment paper.


Using a heaping tablespoon of dough for each cookie, drop the dough onto the lined sheets, leaving at least 2 inches of space between each mound of dough – these are spreaders. Bake the cookies for 10 to 12 minutes, rotating the pans front to back and top to bottom halfway through the baking period. The cookies will puff, then sink and crinkle and wrinkle around the edges. These cookies are better underdone than overbaked, so if you have any doubts, pull them out of the oven earlier rather than later. These shouldn’t appear dry and they won’t be crisp. Use a wide metal spatula to transfer the cookies to cooling racks to cool to room temperature. Repeat with the remaining dough.


Storing: The cookies can be wrapped in plastic and kept at room temperature for 2 days or frozen for up to a month. Thaw, still wrapped, at room temperature.

                    

La razón por la que empecé este blog fue porque quería formar parte de Tuesdays With Dorie, un grupo de bloggers que cocina cada dos semanas una receta del libro Baking With Julia. TWD es la oportunidad perfecta para salir de tu zona de confort (en términos pasteleros, claro) y descubrir nuevas recetas que nunca habrías probado. En algún momento de mi blog dejé de cocinar estas recetas pero, gracias a los emails que recibo cada dos semanas, he decidido volver a probarlo.

Cuando leí los ingredientes me sorprendí por la cantidad de chocolate que había y estuve a punto de hacer la mitad de la receta. Menos mal que no lo hice (aunque si reduje un poco la cantidad de pepitas de chocolate).

Como no me gusta el café hice solo una pequeña parte con café y el resto con nueces, y ¡estaban mucho más ricas de lo que esperaba, y no se endurecieron cuando se enfriaron!

Galletas de chocolate con pepitas de chocolate


Ingredientes


64 gr. harina
1/2 cucharadita levadura
1/2 cucharadita sal
340 gr chocolate semi-amargo
113 gr mantequilla
113 gr chocolate amargo (yo utilicé el mismo chocolate)
4 huevos a temperatura ambiente
300 gr. azúcar
1 1/2 cucharadas de café instantáneo (opcional)
2 cucharaditas extracto de vainilla
2 puñados nueces troceadas


Preparación


Mezclar la harina, la levadura y la sal en un bol mediano y dejar a un lado hasta que se necesite. Dividir el chocolate semi-amargo en dos y dejar una mitad al lado.

Poner la mantequilla, la mitad del chocolate semi-amargo y el chocolate sin azúcar a calentar al baño maría hasta que se haya deshecho. 

                         
Mientras tanto poner los huevos, el azúcar, el café (yo no le puse café) y la vainilla en un bol y batir a velocidad alta durante unos 10 minutos hasta que la masa sea muy espesa. 

Con la batidora a velocidad media añadir gradualmente la mezcla del chocolate y la mantequilla. Continuar mezclando hasta que se haya incorporado completamente. Añadir los ingredientes secos, el resto de trozos de chocolate y las nueces si habéis decidido añadirlas. La mezcla debería ser bastante espesa según el libro pero la verdad es que a mi me quedó más bien líquida y después salió muy rica.

Dejar que la masa se enfríe durante unas horas en la nevera, incluso durante toda la noche. También se puede hacer la masa y dejarla en la nevera hasta 4 días antes de utilizarla.

Precalentar el horno a 170ºC y poner una cucharada de masa por cada galleta en las bandejas de horno cubiertas con papel vegetal. Las galletas se expanden así que hay que dejar espacio entre ellas. Hornear durante 10-12 minutos rotando las bandejas cuando lleven la mitad de la cocción. Las galletas están más ricas poco hechas que mucho así que mejor sacarlas antes que después del horno. 

Las galletas se pueden conservar en plástico a temperatura ambiente hasta dos días o congelar hasta un mes. 

18 comentarios:

  1. Your cookies look fabulous! I loved how these cookies stayed soft and chewy, not only after cooling, but a few days later as well. Nice to see you back. :)

    ResponderEliminar
  2. I really enjoyed the texture on these - they were a pleasant surprise.

    Your pictures are really lovely.

    ResponderEliminar
  3. You are back, Mireia! We missed you!!
    Look at your cookies: gorgeous! ... and that bottle of milk: cookies and milk, that's a nice treat!!
    The coffee taste was quite strong in mines - but luckily I love coffee.
    They were absolutely amazing! Especially the next day, when the chocolate chunks were gone back to hard!
    I've become so addicted to these cookies that I had to find a strategy: I've deep frozen more than half of them (already baked, of course).

    ResponderEliminar
  4. Mas que gulosos ficaram ai são uma tentação e certamente uma delicia.

    Beijos

    ResponderEliminar
  5. Beautiful looking cookies. These are so good. I am looking forward to trying these again.

    ResponderEliminar
  6. I love the crackle on the top of these. They look really good. I'm glad you didn't reduce the chocolate - one can never have enough! xx

    ResponderEliminar
  7. Welcome back! Nice job with your chocolate cookies. Enjoy them!

    ResponderEliminar
  8. Great looking cookies, we'd like to have them again with additions like chopped hazelnuts. Also, galletas de chocolate con pepitas de chocolate sounds so much more exotic than chocolate cookies! :-)

    ResponderEliminar
  9. Tuesdays with Dorie was the reason I started blogging too! These cookies were amazing weren't they?

    ResponderEliminar
  10. Beautiful looking cookies! Welcome back!

    ResponderEliminar
  11. I also loved that they stayed soft after cooling! My favorite type of cookie.

    ResponderEliminar
  12. Yummo! These look fabulous - how could anyone resist?

    ResponderEliminar
  13. Qué rico! Tiene una pinta estupenda y además se ve fácil de hacer!
    un beso

    ResponderEliminar
  14. Que ricoo!!!
    Ya que mañana vienen a instalar la antena de tv satelital que compramos con mi novio la semana pasada, quería asegurarme de preparar algo rico y novedosos para el ansiado estreno :) :)
    veremos que tal me salen estas super cookies de chocolate

    ResponderEliminar
  15. Hola! My husband and I recently retired to Valladolid. I'm having difficulty finding baking sheets in the stores. Any suggestions?

    I haven't heard of Tuesdays with Dorie, but I'll make sure to check into it. Gracias :)

    ResponderEliminar
    Respuestas
    1. Hello Lydia! I've never been in Valladolid so I have no idea where you could find baking sheets there, however you do have online shops where you can find that kind of stuff (I think Comercial Minguez sells online, los utensilios del chef, mama muffin, decake...) and if you come to Madrid there are thousands of places, my favourite one isn't exactly in the city but in Majadahonda and it's called la dulce encomienda but I know many other places, let me know when you actually go to Madrid and what exactly do you need and I can tell you better which place you should go :)

      Eliminar
  16. Yo hace rato que no cocino con TWD. Pero las galletitas se ven increíbles y todos hablan que se sorprendieron para bien! Me gusta que tengan mucho chocolate. Tendré que probarlas pronto!

    ResponderEliminar