NEWS: "Back to the Future, Buddies" recipe for the month of September is: Crocodile Bread.
A wonderful challenge! Bake along and link up your bread. The closing date is September 30th.
NEWS: La ricetta del mese di settembre del gruppo “Back to the Future, Buddies” è il: Pane Coccodrillo.
Una gran bella sfida! Il termine di partecipazione è il 30 settembre.

Nov 19, 2013

Double Chocolate Cookies - Biscotti Cioccolatosissimi

       English / Italiano

Welcome to our "Tuesdays with Dorie - Baking with Julia" rendezvous. Please, sit down, lean back, close your eyes and think about something rich, veeeery rich! 
Think of a chocolately cookie, think of a chocolately brownie,... think how great it would be to have them both... .
And now, open your eyes and listen: I am so glad to tell you that thanks to this recipe, your sweetest and forbidden dreams easily become reality...


Benvenuti al nostro appuntamento mensile di "Tuesdays with Dorie - Baking with Julia"... Sedetevi e mettetevi comodi comodi. Chiudete gli occhi e pensate a qualcosa di goloso, mooolto goloso!
Pensate ad un biscottone cioccolatoso, pensate a dei brownies cioccolatosissimi,… pensate a come sarebbe bello averli entrambi ... . E ora, aprite gli occhi e ascoltatemi bene: sono felicissima di potervi annunciare che grazie a questa ricetta i vostri sogni golosi e PROIBITI diventeranno realtà...

Recipe for about 45 cookies (please find my changes in red):
1/2 cup (70 g) all-purpose flour (I've used whole wheat flour)
1/2 teaspoon baking powder
1/2 teaspoon salt
12 ounces (336 g) bittersweet chocolate (45% cocoa), cut into larger than chip size chunks
1 stick (4 ounces - 115 g) unsalted butter
4 ounces (115 g) unsweetened chocolate, coarsely chopped (Lindt 70% cocoa)
4 large eggs (medium 53+ g), at room temperature
1 1/2 cups (315 g) sugar
1 1/2 tablespoons instant coffee powder (if you'd like the coffee taste to be less strong, please reduce) 
And then I've ADDED:
100 g dried apricots chopped
100 g sliced hazelnuts

Ricetta per circa 45 biscotti (le mie modifiche in rosso):
70 g farina 00 (l'ho sostituita con farina integrale)
1/2 cucchiaino di lievito per dolci
1/2 cucchiaino di sale
335 g di cioccolato fondente (45% cacao), tagliato a pezzettoni
115 g burro non salato
115 g cioccolato fondente (Lindt 70% cacao), a pezzetti
4 uova grandi (medie 53+ g), a temperatura ambiente
315 g di zucchero
1 1/2 cucchiaio di caffè solubile (riducete se preferite un gusto di caffè meno pronunciato)
Inolte HO AGGIUNTO:
100 g di albicocche secche a pezzettini
100 g di nocciole a fettine


Directions: 
Whisk together the flour, baking powder, and salt in a medium bowl and set aside until needed. Divide the bittersweet chocolate in half and set half aside.

Picture 1: Place the butter, the remaining bittersweet chocolate, and the unsweetened chocolate in the top of a double boiler over, but not touching, simmering water. Heat the mixture, stirring occasionally, until the butter and chocolates are melted and smooth. Remove from the heat.

Picture 2: Meanwhile, put the eggs, sugar, coffee and vanilla in the bowl of a mixer fitted with the whisk attachment and beat at high speed for about 10 minutes (13 minutes), until the mixture is very thick and forms a slowly dissolving ribbon when the whisk is lifted and the mixture is allowed to drizzle back into the bowl.

With the mixer on low speed, very gradually add the warm butter-chocolate mixture. Scrape down the sides of the bowl and work your rubber spatula around the bottom of the bowl, then continue to mix just until the chocolate is thoroughly incorporated. Firstly fold in the flour mixture (in 3 parts and with a rubber spatula), then the remaining bittersweet chocolate chunks and the dried apricots and hazelnuts and mix thoroughly. The mixture will look like a thick, marshmallowy cake batter (Picture 4).

Chilling the dough: Cover the bowl with plastic and chill for several hours, or overnight. The dough can be made ahead and kept refrigerated for up to 4 days.

Baking the cookies: When you are ready to bake, position the racks to divide the oven into thirds and preheat the oven to 350˚F (175°C). Line two large baking sheets with parchment paper.

Using a heaping tablespoon of dough for each cookie, drop the dough onto the lined sheets, leaving at least 2 inches (5 cm) of space between each mound of dough – these are spreaders (picture 5)
Bake the cookies for 10 to 12 minutes, rotating the pans front to back and top to bottom halfway through the baking period. The cookies will puff, then sink and crinkle and wrinkle around the edges. These cookies are better underdone than overbaked, so if you have any doubts, pull them out of the oven earlier rather than later. These shouldn’t appear dry and they won’t be crisp. Let them cool for a couple of minutes on the baking sheet before trasferring them to cooling racks to cool to room temperature with a wide metal spatula .Repeat with the remaining dough. (Picture 6 -7: front and backside ;-)  )
I tasted them a couple of hours after baking and they were fantastic, BUT the next day they were heavenly, as the chocolate chunks hardened up!

Storing: The cookies can be wrapped in plastic (metal cookie boxand kept at room temperature for 2 days or frozen for up to a month. Thaw, still wrapped, at room temperature.

Procedimento:
Setacciare in una ciotola la farina con il lievito e il sale e metter da parte. 
Dividere in due la dose del cioccolato fondente (45% cacao) = 2 x 168 g.

Foto 1: Mescolando di tanto in tanto, sciogliere a bagno-Maria il burro con 168 g di cioccolato fondente (45% cacao) e tutto il cioccolato fondente (70% cacao). Togliere dalla fiamma.

Foto 2: Nel frattempo, sbattere per circa 10 minuti (13 minuti ad alta velocità) le uova con lo zucchero, il caffè solubile e l'estratto di vaniglia nella ciotola di un mixer dotato di frusta a filo. Il composto deve gonfiarsi ed addensarsi: lasciando cadere un filo di composto nella ciotola, questo deve amalgamarsi solo lentamente al composto ("scrive").

A bassa velocità e molto lentamente, aggiungere il composto di burro-cioccolato alle uova. Raschiare i bordi della ciotola con una spatola e mescolare fino a quando il cioccolato non sia completamente incorporato. 
Aggiungere dapprima la farina (in 3 parti, mescolando con la spatola), poi i 168 g di cioccolato fondente a pezzetti, le albicocche secche e le nocciole e mescolare accuratamente. La miscela sarà simile a una pastella densa (Foto 4) .

Raffreddare l'impasto: Coprire la ciotola con della pellicola trasparente e mettere al fresco per diverse ore (o durante la notte). L'impasto può essere preparato in anticipo e conservato in frigorifero per 4 giorni.

Cuocere i biscotti: Preriscaldare il forno a 175°C e foderare due teglie con carta da forno. 
Formare dei mucchietti utilizzando un cucchiaio colmo per ogni biscotto. Poiché i biscotti si espanderanno, lasciare almeno 5 cm di spazio tra di loro (foto 5).
Cuocere i biscotti per 10-12 minuti, ruotando le teglie dopo 5-6 minuti. I biscotti si gonfieranno, poi si sgonfieranno e si screpoleranno.
Questi biscotti sono migliori se non troppo cotti, quindi, in caso di dubbio, sfornare prima che appaiano secchi. Lasciarli raffreddare per qualche minuto nella teglia prima di trasferirli con una grande spatola su una griglia per raffreddare. (Foto 6-7: davanti e dietro ;-)  )
Appena fatti sono veramente ottimi, MA il giorno dopo sono migliori, poichè i pezzettoni di cioccolato tornano ad essere solidi.

Conservazione : I biscotti possono essere conservati per 2 giorni a temperatura ambiente, avvolti nella pellicola trasparente (scatola di metallo per biscotti) o congelati per un massimo di un mese. Scongelare a temperatura ambiente, ancora impacchettati.

Where to buy the book: Dove acquistare il libro:
   

I've shared this recipe with:
   Made with Love Mondays, hosted by Javelin Warrior


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15 comments:

  1. I am not usually a cookie fan, but I really liked these. They had such a great texture.

    Love the additions.

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  2. They were great right? I love how you added hacelnuts and dried apricots, I made mine with nuts and they were amazing!

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  3. I love double chocolate cookies and these look like they turned out perfectly! I love the cracked, crispy tops...

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  4. I love your tweaks! Such a versatile cookie. We loved them :)

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  5. Great additions to the cookies. They really were good cookies. And would be great with a lot of different additions.

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  6. I think the addition of hazelnuts (nocciole) sounds wonderful!

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  7. I liked how you added the extras. They sound delicious!

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  8. Looks like you got the perfect crinkle crust Carola! Envious!

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  9. Loved these! I think they'd be a great addition to a Christmas cookie assortment. I wonder if they keep well. I ate all of ours. Guess I'll have to make them again. Such a shame.

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  10. We loved these. They were definitely the perfect combination of cookie and brownie!

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  11. love the addition of apricots and hazelnuts!

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  12. We also thought the addition of nuts could cut down on the intensity. Glad to hear someone else tried it. Next time!

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  13. Carola, you added dried apricots and hazelnuts to these treats - I bet that made these cookies even more blissful than they already were without these lovely additions! Your Double Chocolate Cookies look perfect - a shiny outside and a deep, dark chocolate color. This seems to be a recipe that we all agreed on, a keeper, as they say!
    Have a wonderul remaining week!
    Liebe Grüße in die Schweiz!
    Andrea

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