Tuesday, October 12, 2010

Chocolate chips cookies the best 'Till now

My mom makes them, a tradition that comes from over the ocean. I've been eating the dough since I was a toddler, and my mom tried to bake some before I could eat the whole batch.   I don't think she learned them from her Mom, Grandma can't really cook or so say her kids. She can bake, or at least used to.  My Mom's cookies are kinda tall, fluffy, and never real hard or crunchy. They're wierd. I never could bake a batch like those. I always miss out on the extra fluffy. Mine are salty some times, burnt on other occasions (like when I tried o make a good impression/welcome treat for one of my dear friends new significant other: HI! Sooo happy to meet you. Have a BAD cookie!) but this time I adapted a recipe I found, made the best of my mistakes,  and got the best out of it. BigGuy just had his second breakfast wolfed down about 6, and a cappuccino.  When making ravioli at the market  just friday I bought manitoba flower. I think that may be the secret to the consistency I got today.

This is what you'll need:
100 gr of dark chocolate
100 gr of white chocolate with hazelnuts
230 gr of cake  flour
240 gr of manitoba flower
a small SMALL pinch of salt
280 gr of light brown sugar
230 gr of white sugar
100 gr of salted butter
130 gr of margarine
10 gr of vanilla extract
7 gr of baking powder
half a glass of milk
2 medium eggs

Coarsely chop up the chocolate an leave on a side. Process sugars and butters, I have a machine called BIMBY  ( which I adore, it does most of the job) which heats while processing. I heated it to 37° and had it process and fluff up the butter and sugar for 5 min.  Stir in the other ingredients, flower, eggs, vanilla, baking powder, till they look really sticky. Then add the milk, have it amalgamate into the other ingredients then add the chocolate.  Have the dough sit overnight, or about 12 hrs.

Heat the oven to 180° , in the meantime make small  meatball-like  balls, then flatten them in your palms, and spread over cooking sheet.  Put no more than 6 at a time, they will  widen and stick  to each other.
 Cook  for about 20 minutes.   These are mine on the breakfast table.

Buon appetito!

2 comments:

  1. ahhh la mia cugina! my mom just sent the address to your blog and i havent had a chance to read much yet but i do adore what ive read thus far. speaking of cookies…though a tad bit drunk, the bf wants cookies right now..and as soon as the butter softens, im going to make him some and send you the pics…word on the street is that i make some really good choc chippers, but from experience, they never came out perfect when i made them in italy…is it the latitude? can i suggest only butter, no margarine? i usually do equal amounts of brown and white sugar, senza milk and make them right away… i speak in cups, not grams so i cant completely comprehend your recipe.

    hope all is well!
    un bacio xoxo

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  2. Hi Darling, Send me your recipe I'll try it and let you know. I know you speak cups, It drives me crazy it takes me a while to convert everyting so Sis is sending me a measuring cup from NC. Bring the BF over to Italy, we wanna meet him! Come soon will ya? Un bacio, Ellejay

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