CELESTINE’S CHOCOLATE CHIP COOKIES
YIELD: 30 COOKIES
1 cup all-purpose flour
½ cup unsweetened cocoa powder (Dutch product recommended )
½ tsp baking powder
½ tsp baking soda
8 tbsp. Unsalted butter, softened
½ cup granulated sugar
½ cup packed brown sugar
1 large egg
1 tsp vanilla extract
½ cup chopped walnuts
½ cup chocolate chips (Swiss or Belgian dark chocolate recommended
Preheat the oven to 175 C.
Position the racks in the upper and lower thirds of the oven.
Combine the flour, cocoa, baking soda, baking powder and salt in a medium bowl, and mix together with a wire whisk or a fork. Set aside.
Stir in vanilla and egg. Add the flour mixture and mix until just incorporated. Stir in nuts and chips.
To bake: Scoop slightly rounded tablespoons of dough and place about two inches apart on cookie sheet. Bake for 12 to 14 minutes. Rotate baking sheets from top to bottom and front to back, halfway thorough the baking. Transfer cookies from pan, cool and pack in a tightly sealed container for storage. This way cookies will last for two weeks.
|Writer – Hrayr Berberoglu – E-mail – Read his books?
Professor B offers seminars to companies and interested parties on any category of wine, chocolates, chocolates and wine, olive oils, vinegars and dressings, at a reasonable cost.