Two Peas & Their Pod Chocolate Lover's Chocolate Chip Cookies are seriously amazing. Packed with several kinds of different chocolate, soft and a little crunchy, and a little sprinkle of salt on top for an extra little pop of flavor. These cookies are really a hit. I think a chocolate chip cookie should have probably as much chocolate as it has cookie dough haha, so if you're like me this is the cookie for you!
When making the dough you incorporate grated chocolate, chocolate chips and chocolate chunks. Use whatever combo you prefer and different kinds of chocolate based on your preference. Maria suggest semi sweet chocolate but I know I prefer a mix of milk and semi-sweet so I did that combo.I used finely chopped Peter's milk chocolate, chopped Guittard semi-sweet baking chips and Guittard milk chocolate chips.
Maria also suggest rolling each dough ball by hand. I think it helped keep them more round while baking but I did have a few crazy looking ones. I think that's inevitable.
Maria also shares a lot of cookie tips on her Instagram, check her CC cookie Highlight specifically for her chocolate chip cookie tips!
For this recipe you'll also need sea salt. I used my Sea Salt from Costco in the dough and my finishing salt on the top after I added extra chocolate. The chocolate melts and becomes the perfect base for the salt.
The dough is amazing, the cookies are amazing and for me this is a front runner cookie on this hunt!
With a cookie with that much chocolate it has to be good!
I couldn't stop taking pictures of these because they were just so pretty!
I also couldn't stop eating them! haha
Here's a middle shot. I love that the chopped pieces of chocolate become a ribbon of chocolate all throughout the cookie. Especially at the bottom. It's so delicious!!
Maria shares a few of her tips on how to make your cookies look perfect every time. I think this batch could use a touch more flour but they were still delicious and great!
Once your cookies become slightly golden on the edges and lose that dough shine on the top, it's time to pull them out of the oven. Now you have to work quickly. Seriously, cookies set so fast. Right out of the oven bang or drop your cookie sheet a few times on the counter. This will form those cracks that all the pretty cookies have!
I first added extra chocolate. I love to add whatever is in the cookie so you know exactly what you're getting on the inside. So for this cookie I added the same chocolate chunks, grated chocolate and chocolate chips. Lightly press them into the cookie!
Sprinkle with salt! Don't overdo it!
This is where Maria is much faster than me. By this time my cookies are mostly set. But Maria suggests to use your spatula and slightly press the sides of your cookies to form that perfect circle. Try it out! These tips really do make for awesome looking cookies!
Another middle shot of a cookie that the dough was refrigerated for a few hours before baking.
Speaking of refrigerating your dough vs. not refrigerating, I know that some people absolutely love refrigerating their dough. I just want cookies once I spend the time making the dough. haha I usually do not refrigerate my dough but I thought I'd do a little experiment with this batch.
This broken cookie is baked right after making the dough surprisingly fluffy!
This cookie came from dough that rested in the fridge for a few hours before baking. My preferred method for this recipe!
And this cookie came from dough that rested overnight in the fridge. Honestly I didn't notice much of a difference for the overnight refrigeration. I would bake them right after or refrigerate for 2-3 hours in dough balls and then bake. But like always try all the options and see what you prefer!
Next weeks recipe will be Cake by Courtney's
Soft and Chewy Chocolate Chip Cookies!
Review the recipe and make sure you have all the ingredients on hand. Nothing too fancy in this recipe unless you want specialty chocolate.
This post contains affiliate links but all opinions are my own.
No comments:
Post a Comment