Friday, February 27, 2009

Chocolate Chip Cookie Dunkers

I've wanted to send a cookie package off to my friend in Japan for quite a while now but I've been so paranoid about what would happen to the cookies in their journey over there. Whether or not they'd dry out was my biggest concern. (I'm extremely paranoid about baked goods drying out before they reach their recipients in general.) Second biggest concern was if they'd crumble. My plan was to make cookies that were meant to be dry. Yes shortbread of course came to mind but no, I wanted something more exciting than shortbread! (Which is a crazy thought because to me shortbread is incredibly exciting. And actually shortbread is what I did end up sending but more on that later.*) So I decided to try out this recipe for what looked like chocolate chip biscotti, though they're called "chocolate chip cookie dunkers". Well, these are no biscotti.

They're basically a big chocolate chip cookie bar that you cut to look like biscotti and bake kind of in the style of biscotti, but they are not meant to be cooked for too long as you get that over cooked caramelized type flavour that is not at all typical of biscotti. And I baked them longer than I should've, trying to somehow magically transform them into biscotti. In conclusion, I did not end up sending these. Nor really eating them. I didn't think they were that good actually. But then I took them to school and one of my classmates fell crazily in love with them, and another told me that a couple of weeks later she had basically the same cookie served on the side of a dessert in a restaurant.

So I'm sharing this recipe with you because I know there are people out there who will love them. And certainly if you don't try to "biscotti-fy" them, you can just enjoy them as chocolate chip cookie bars (aka a lazy but equally delicious way to make chocolate chip cookies). Though I did overbake them, it seemed like they would be yummy if not overbaked (if that makes sense).

*Later will actually not come for a few weeks probably with the backlog of things I have to post about but I made matcha shortbread, chocolate dipped cherry shortbread, and coconut shortbread. All delicious.

If this sounds good, you might also like:
Thick and Chewy Chocolate Chip Cookies
Any Way You Want It Biscotti
Chocolate Marble Chunk Cookies
Neiman Marcus Chocolate Chip Cookies

Chocolate Chip Cookie Dunkers
Adapted from BH&G Christmas Cookies 2007 Magazine

My adaptation was to use 1/2 cup butter instead of 1/4 cup butter + 1/4 cup shortening. I didn't add the 1/2 cup chopped nuts, nor did I dip them in chocolate but I will include the chocolate dipping in the recipe.

Makes 18

1/2 cup butter, softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
1/4 tsp baking soda
1 egg
1 tsp vanilla
1 1/4 cups all purpose flour
1/2 cup mini semisweet chocolate chips

6 oz semisweet chocolate, chopped
1 tbsp shortening

1. Preheat the oven to 350F. Line a 9x9x2 inch baking pan with foil, extending foil over edges of pan; set pan aside.

2. Beat butter in a medium bowl with an electric mixer on medium speed for 30 seconds. Add brown sugar, granulated sugar, and baking soda. Beat until combined, scraping side of bowl occasionally. Beat in the egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in miniature semisweet chocolate pieces.

3. Press dough evenly on bottom of prepared baking pan. Bake in preheated oven for 25 to 30 minutes or until evenly golden brown and center is set. Cool in pan on a wire rack for 1 hour. Reduce oven tempearture to 325F.

4. Use foil to lift baked mixture out of pan and to a cutting board; remove foil. Cut baked mixture into 9x1/2 inch slices using a serrated knife. Place slices, cut sides down, 1 inch apart on an ungreased cookie sheet. Bake for about 20 minutes or until crisp, turning carefully halfway through baking time. Cool completely on the cookie sheet on a wire rack. Trim ends if desired.

5. Microwave chopped chocolate and 1 tablespoon shortening in a small microwave-safe bowl on 50% power (medium) for 2 to 3 minutes or until chocolate is melted and smooth, stirring twice. Brush or spread one end of each cookie stick with melted chocolate mixture; let excess drip down sides of cookie. Let stand about 1 hour or until set.


VeggieGirl said...

Those are BETTER than biscotti, if you ask me :-D Yum!!

Hannah said...

These sound like fantastic cookie- What a great idea in terms of shippablility! (I know that's not a word, but it really fits, don't you think?) I'm really craving CCC's now!

Bunny said...

These would be a perfect match with a cup of coffee or tea, very nice bar!

Steph said...

The bars look really good. Too bad you never sent them, but I totally understand. I could never give something away that I didn't think was perfect enough even if they were good to other people.

I think the only cookie I've made that didn't change in texture the next day were Dorie's world peace cookies. They remained crisp on the outside (not the soggy hard if you know what I mean) and fudgy centre.

Kind of off topic, but do you know a really moist and soft cupcake or white cake recipe that doesn't change drastically in texture? I've been baking so many cupcakes lately and then end up having to throw all of them out b/c they turn crumbly on me a few hours later or the next day. I've had suggestions from others, but I think you're the only person I can trust..haha.

Anonymous said...

there are great chocolate chip cookie dunkers at trader joes! they're a tiny bit biscotti like, but so fun for dunking and much yummier!

Elyse said...

I'm sorry you didn't like these. I must say, though, they look quite precious and delicious. I love the idea of a cookie made for dunking--it's always nice when you don't hit the rim of your glass when going in for the dunk!

The Food Librarian said...

These look great! They are better than biscotti!

Pam Walter said...

What a great idea! I think you should have sent them because it really is the thought that counts in many cases; your friend would have appreciated the gesture, even if they were crumbly when they arrived. I've been far from home and on the receiving end of some old goodies; loved the idea that someone was baking and thinking of me.

Alisa - Frugal Foodie said...

Mmmm, simplicity! My favorite dessert.

Grace said...

i don't like biscotti, but i think this might be more suitable for me. sorry you didn't like them that much, but kudos for a great idea!

Holler said...

How disappointing, but what an interesting concept! They do look good, I wonder what they could be dunked in (I am not a coffee or tea drinker)?

Cookie baker Lynn said...

These look perfect for a care package. I make bar cookies or brownies and then vacuum seal them for shipping overseas.

Anonymous said...

ooohh these sound delicious!

FAD MOM said...

oh nice! i've been on a cookie binge myself... also baked choc chip cookie today myself..

CookiePie said...

Those sound fantastic to me!! I'd dunk a few in some coffee!

Jennifer said...

Any cookie that I can dip in milk is great to me!

Anonymous said...

What you should know is that these would be gone in a minute. Literally 60 seconds!

Chris @ Beyond Ramen said...

Unless something really terrible goes wrong, I always maintain that one can't really make a bad baked product if it's got butter, sugar, eggs, and flour. It might not be send-to-Japan worthy, but it'll definitely be OK for a midnight snack :P

Helene said...

Another recipe I have to make. Sounds so delicious.