I have baked a bunch of stuff the last year trying to find the perfect dessert recipes for me, in some of my favorite categories. I tried many recipes. Here are the winners!
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Those look great! I don’t bake, because I have a really strong sweet tooth and no control around that stuff. But I DO have a killer triple chocolate chip cookie recipe that I guarantee.
Chocolate Cookies
Cookies, Dessert
Servings: approximately 3 dozen cookies
Ingredients:
1 cup of butter, softened (see footnote)
1 3/4 cups granulated sugar (see footnote)
2 eggs
2 tsp. vanilla or brandy
1 oz. unsweetened baking chocolate, melted
1/4 cup sour cream
2 cups flour
3/4 cup cocoa
1/2 tsp. baking soda
1/2 tsp. salt (omit if using salted nuts)
1/4 tsp. baking powder
2 cups white chocolate chips (or butterscotch)
1 cup chopped pecans, walnuts, or almonds
Directions:
Pre-heat the oven to 350 degrees Fahrenheit. In a mixer, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, and beat well. Add the brandy or vanilla. Stir in the melted chocolate and the sour cream. (You can melt the chocolate in the microwave, but do this gradually, because baking chocolate can easily scorch. Microwave it one minute, then in 30-second intervals. As soon as the chocolate has lost its solid shape, take it out and stir it until smooth.)
In a separate bowl, combine the dry ingredients. Mix them all together with a fork, and then a spoon. Turn the mixer back on at a low speed, and add the dry ingredients, about a cup at a time. Incorporate everything thoroughly.
Stir in the chocolate chips and the nuts. Drop dough by tablespoonfuls onto cookie sheets. (You can use ungreased cookie sheets, or line them with parchment paper. I prefer parchment because I found the cookies would sometimes stick to the ungreased cookie sheets, but the cookies can dry out a little with parchment, making them more like a biscotti, so for a gooey cookie, bake them at the lower end of the time scale.)
Bake for 12-15 minutes. Twelve minutes is enough for a softer cookie; 15 minutes gives you a firmer cookie. These cookies do not spread on the baking sheet, and because they’re so rich, the smaller size seems just right. Let the cookies rest on the cookie sheet for five minutes before you move them to wire racks or towel paper to finish cooling. (Note: 15 minutes.)
Notes:
Footnote: This recipe is pretty retro, and you might look at the ingredients and exclaim, “Two sticks of butter? All that sugar?” as I originally did. Experiment, if you like. You can cut the butter in half. You can also cut back on the sugar—I found that one cup was enough to get a nice, creamy texture. But who was ever mad about more butter and sugar?
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
This is a very moist batter so make sure all the ingredients are as dry/drained as possible. I soak my raisins is some liquor for a couple days, usually bandy or Congiac.
Oh, and I use 1 tsp lemon zest and 1 tsp lemon juice instead of orange in the frosting.
Last edited by lostclusters; April 26, 2024, 08:45 AM.
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