Thursday, December 15th, 2011
Death By Chocolate Chip Cookie
By Judy Johnson Smith
1 cup butter, softened
3/4 cup sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla
2-1/4 cups unsifted all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon (or more if you wish up to 1/2 tsp.)
2 cups (12 ounce) package best quality bittersweet chocolate chips (such as Ghirardelli’s)
1 cup chopped toasted walnuts
1/3 to 1/2 cup very finely chopped toasted walnuts
4 to 8 oz.very high quality bittersweet chocolate chips
Preheat oven to 375 degrees F.
Toast the walnuts lightly in a saute pan and set aside to cool. While nuts are cooling, gather your ingredients, mixer and kitchen tools, then measure out your ingredients. Chop one cup cooled walnuts for the cookie dough and set aside, then mince up the rest of the walnuts for the topping and set aside. Cream butter , sugar, brown sugar, and vanilla until light and fluffy. Add eggs, beat well.
In a separate bowl, whisk together flour, baking soda, cinnamon and salt until combined. Gradually beat the dry mixture into creamed mixture. Remove bowl from mixer, Stir in 2 cups chocolate chips and 1 cup chopped walnuts. Drop onto ungreased cookie sheet using a portion scoop or by spoon-full. Bake at 375 degrees for 8 to 10 minutes or until lightly browned. Cool slightly on baking sheet, then remove from cookie sheet and cool on rack.
TOPPING: To finish, you’re going to dip the cookies in bittersweet chocolate and sprinkle the chocolate dipped side with some of the very finely chopped walnuts.
Before beginning the dipping process, place a sheet of foil or parchment paper on the counter under the bowl of chocolate to catch the drips. Place another parchment sheet on the counter to put the finished dunked cookie on. Place the finely chopped walnuts next to the parchment the dipped cookies will go on.
Melt the chocolate over a hot water bath (low heat) until the chocolate is melted and smooth. Pick up a cookie by one side and dunk the other side in the bowl of melted chocolate, so that the cookie is at least half-covered with chocolate, use the bowl edge to scrape excess chocolate off the bottom of the cookie, then place on the parchment paper. As soon as the cookie is placed on the parchment paper, before the chocolate solidifies, sprinkle a pinch or two of the very finely chopped walnuts on top of the chocolate. Then wait for the chocolate to cool completely onto the cookie. Store in cool, dry area, in an airtight