We figured everyone already has a chocolate chip cookie recipe they love, but how about a cookie whose dough is made with chocolate or cocoa? Think sable to biscotti, salt-flecked to rosemary-infused. (This is a special contest in conjunction with the Brooklyn Chocolate Experiment in NYC on Nov. 15 -- we'll have...
These are not your usual contests. We have a slightly nutty system but it works. Together, the Food52 community has created two cookbooks this way -- there’s no stopping us now. Read about it
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Now, blame it on the fact that we made these bright and early on Tuesday morning, but this ingredient shot has a few errors: the recipe calls for baking soda, not baking powder, and there isn't any vanilla in these cookies. Luckily, we realized our mistakes before we actually made them!
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Does anyone know a brilliant trick for softening brown sugar?
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Because cocoa powder has a tendency to clump, it helps to sort of cut it across the top, rather than just sweep, otherwise you may lose some of your carefully measured cocoa.
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The key ingredient in this recipe: espresso powder.
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Teamwork.
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This dough has an incredible texture.
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Folding the chips in by hand helps guard against over-mixing.
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When mixing dry ingredients, a whisk works best.
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Variations on a color theme.
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While the butter and sugar are creamed -- we let the mixer go for a long time -- we line up the rest of the ingredients.
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We like Nielsen-Massey vanilla extract -- a little more expensive but worth it.
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That's the Skippy peanut butter going into the creamed butter.
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The peanut butter makes the mixture beautifully silky.
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How many cooks does it take to tip the dry ingredients into the mixer?
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Sticky!
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Use a nice coarse sea salt, like fleur de sel or Maldon sea salt, for finishing the cookies.
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