Wednesday, May 6, 2009


I'm always up for a new chocolate chip cookie -- how about you? This recipe uses a little less butter along with some nut paste (hazelnut paste, peanut butter, etc.) Since I still have a bag of almond meal in the freezer, I thought I would use that for the nut paste.

I used Nestle Chocolatiers, 62% cacao bittersweet chocolate chips.  They are exquisite in this cookie, enhanced by a teaspoon of my "coffee essence*."

The cookies are big, fat, tender and flavorful. They are NOT crispy on the edges --and the crumb is too tight and dense to call it cakey, but it's not chewy and it's not the typical chocolate chip cookie crumb.  I think the almond meal drew too much moisture out of the other ingredients. I also used Ultragrain (30% whole wheat) flour, which may have affected the texture, even though it's not supposed to.

Not to worry. They're all gone. It was those 62% cacao chocolate chips. Who could resist them? I will try making these again with paste, not meal and regular all-purpose flour and report back to you. For now, while these were not the best, they were very, very enjoyable....burp.

"The Best Chocolate Chip Cookies"
Adapted from The New York Times
Rating: 8 out of 10

INGREDIENTS: 1/2 cup (1 stick) unsalted butter
1 cup sugar (I used 1/2 cup sugar + 1 Tbsp. Stevia)
1/2 cup light brown sugar
1/4 cup unsweetened hazelnut paste, peanut butter, or other nut butter (I used 1/4 cup almond meal)
2 large eggs
1 tsp. pure vanilla extract
1 tsp. coffee essence*(my addition)
2-1/3 cups flour (I used Ultragrain, which is 30% whole wheat)
1 tsp. baking soda
1 tsp. sea salt
12 oz. bittersweet chocolate, chopped (I used Nestle Chocolatier Bittersweet chocolate chips)
1/2 cup chopped nuts (optional) (I used toasted chopped walnuts)

Heat oven to 375F. Line baking sheets with parchment paper. In bowl of electric mixer fitted with a paddle attachment, cream butter & sugars. (Note: I always make cookies by hand. The mixer has a way ofoverheating the dough, causing the cookies to rise in the oven, then fall when they cool. Mixing by hand ensures the cookie will stay fat after cooling.) Add nut paste, beating till smooth.  Beat in eggs, vanilla and coffee essence, scraping down the bowl as needed.

In another bowl, combine flour, baking soda and salt. Gradually add dry ingredients to butter mixture using low speed until the dough comes together. Stir in chocolate and nuts. Drop heaping tablespoons of dough 2" apart onto prepared cookie sheets, flattening them slightly by hand. Bake till lightly browned and toothpick returns with just a few crumbs after being inserted near center. Cool completely on wire rack. Yield: 4 dozen

(Note: I used my big ice cream scoop for 6 cookies, and my small ice cream scoop for 12 cookies. I preferred the big cookies -- they were more scone-like.)

*Coffee Essence: Combine equal parts of coffee brandy and instant coffee. Refrigerate till used. Use this as a flavoring in chocolate chip cookies, chocolate cakes and brownies and see the chocolate flavor come alive!


Hairball said...

I've been craving chocolate chip cookies all week long. Yum!

Debbie said...

Now those cookies look great! The chips sound so chocolately and good!!! I also love trying different chocolate chip cookie recipes!

Donna-FFW said...

I am alwyas trying out ne CCC recipes. These sound fantastic.. Coffee essence?? is?

Judy said...

Donna - Sorry, I left out the coffee essence formula -- it's at the bottom of the recipe now. I use this stuff all the time because it's just so great with anything that has chocolate in it.

Mar said...

This recipe is fantastic, I love this cookies, sure I make it..
A kiss

teresa said...

Mmmm, this is the second chocolate chip cookie recipe I've found today, I think it's a sign!

Lynda said...

I wanted to reach through the screen and grab one of these cookies! Can't have too many chocolate chip cookies and these look great!

unconfidential cook said...

Everyone says these are the best; I can't wait to try them. Thanks for the recipe.

Coleen's Recipes said...

I think my "diet conscience" is talking to me LOL. I just left Lynettes "Netts Nook" web site where she posted diet friendly watermelon sorbet and next I come to the best looking chocolate chip cookie I've seen in a long time. Whew!! Struggles struggles...LOL

Kerstin said...

What a great picture - I really want a bite! They look SO good and I love that you added almond meal!

Talita said...

Who doesn't like chocolate chips cookies? Those are my favorites! I already copied the recipe.

Reeni♥ said...

These look thick and soft and delicious! What a great bargain on the chips!

Sophie said...

MMMMMM...these ultimate chocolat chip cookies look excellent, my foodie friend!
Yum! Yum! Give me some,...!!!

JohnGL said...

I'm a big fan of chocolate chip cookies and there is at least a gazillion variations out there.

I'll have to try these out!

Thanks Judy!

Linda said...

Looks so good I wanna grab it outta your page and eat it! I like your idea about coffee essence... I will have to try it out.

Barbara Bakes said...

I haven't heard of Ultragrain flour before. I'll have to look for it. It sounds like a great cookie!

Pam said...

I like the mixing by hand tip...thanks. These cookies look perfect, I especially love the melted chocolate oozing out. Yum.

Anonymous said...

These look delicious! I don't make cookies (or sweets) that often, but these look amazing!!

Elyse said...

Sorry that I’ve been an absent commenter; I just finished up my law school exams and am finally getting around to my google reader. I'm loving your new take on the CCC. You know that I'm a big CCC fan, and soft/chewy is my favorite way to eat them. Yours look amazingly delicious. Can't wait to try out the recipe!

Anonymous said...

I made these...they didn't bake up so well as cookies, so I put the rest of the dough in a 9x13 baking pan and baked them like a bar cookie. They turned out great that way.

Anonymous said...

Have you tried baking the Cooks Illustrated chocolate chip cookies yet? I would love to get your opinion on them.

Judy said...

Anonymous, I made CI's CCC in February 2008, though I did slightly adapt them. They are excellent. Here's the link to the recipe: