This cookie builds on a similar makeup as the tri-chip cookies. It's dense and rich, but has the same general consistency and texture as the tri-chip cookie. Whereas the other is more a caramel-y light sweet, this one is a chocolate-y rich sweet.
Because the cocoa powder is so bitter, the dough for this uses all white sugar, rather than the brown-sugar heavy makeup of the tri-chip cookies.
High quality cacao powder is what gives the most chocolate flavor, so I use Cadburry's cacao rather than the store brand.
The sugar/butter/egg mixture with the cacao added in.
Mmmm, coming together!
The flour, salt, and baking powder change it from a sweet sticky mixture to a heavier dough ready for baking.
Even parts white chocolate and 56% dark chocolate chips.
Each cookie is cut to the same diameter for uniformity.
The raw cookies laid out for baking.
Mmmm, fresh out of the oven. They are good warm, but I think these particular cookies are better cold. They are simply amazing with coffee.
These look incredibly good. In common with everything else. I see myself giving cookies a try some time soon!
ReplyDeleteThanks! :-)
ReplyDeleteThere will actually be a recipe book available every year (a long time to wait, I know) that will ship internationally, will contain all the recipes from the year. :-D
Send me some photos when you do your baking.