Wednesday, April 13, 2011

Black and white chocolate cookies

I love chocolate and I love cookies. It's inherited, my father had it, I've got it and all of my children have it.
Luckily for them they also got their fathers genes, so they need a lot of energy and stay thin whatever they are eating. A shame that I don't have that gene pool.

My middle son tought the cookies were so delicious the first one dissapeared before I've could made a picture of it. You can see the last crumbs on the photo. Luckily I made a batch of this cookies, so the pictures eventually were made.

A good thing of this cookies is that you can keep the dough in the freezer, for the time that you need them. You have to add 2 minutes to the baking time when frozen, but you will got the nicest fresh cookies for your visitors (or your own family). You just double the amounts on the ingredient list and put half of it in the freezer.

So the recipe goes as follows:
- 1 cup of plain flower (125 gram);
- 3/4 teaspoon salt;
- 1/2 teaspoon baking powder;
- 10 sticks unsalted butter, room temperature;
- 1/2 cup of sugar (110 gram);
- 1/3 cup of light brown sugar (60 gram);
- 1 teaspoon of vanilla-extract;
- 1 large egg;
- 1/2 cup of pure chocolate chips (or chopped pure chocolate, 80 gram);
- 1/2 cup of white chocolate chips ( or chopped white chocolate, 80 gram);
- 1/2 walnuts chopped (65 gram)

Warm the oven to 400 degrees Fahrenheit (200 degrees Celsius). Put a baking sheet on two baking plates.
Mix the solid ingredients: the flour, salt and baking powder.
Mix in a second bowl the butter, for about 2 minutes (untill it gets lighter). Poor the two sugars in the bowl with butter and mix for another two minutes. Mix the vanilla throught the butter and lower the speed of your mixer. Spoon the plain flour through the butter, and mix on low speed for about 1 minute. Put the chocolates and walnuts in the bowl and mix them in with a woodenspoon.
Use a spoon to put a small mountain of dough on the bakingplate. Leave enough room between the cookies, because they will get bigger. 
The baking plate goes 12 minutes in the oven. Afterwards put the plate for about 1 minute by room temperature and use a wide spatula to move the cookies from the plate to a rack. Cool down for about 15 minutes and the cookies will be harden out enough to put them in your cookie basket (and I croos fingers that in your familiy the cookies will make it all the way to the basket).

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