Archive for October 7th, 2010|Daily archive page

From the Chick’s Køkken: Tollhouse Chocolate Chunk Cookies – C-L Style

In Culinary Improv on 07/10/2010 at 22:38

Hello again, gentle readers. Time for another recipe, requested by a classmate of the DH. You know, it is always a pleasant surprise when someone outside of our hygge little home, or outside of our family, asks for a recipe for something. Of course, that may be because we keep most of our goodies for ourselves (as my waistline will attest to), so most folks just don’t get a chance to take part. So, it’s always good to know that we aren’t the only ones who think some of these things are yummy. Though really, how can one go wrong with chocolate chip cookies? Besides perhaps using too little flour (done that), too much flour (done that), or not having chocolate chips (done that). 😮 What?! No chocolate chips?!? The world ends!!! Well, it would for me, as they are almost a required ingredient for any cookie I can think of, except maybe ginger snaps. But I bet butterscotch chips would work in those… mmmmm…

Anyway, after trying chocolate chip cookies once and ‘failing’, the recipe sat gathering dust for a while, until we finally broke down and decided to try again. One small problem – no chocolate chips. They’re not really a Danish thing, at least not like in the States where they come in different flavors (peanut butter, butterscotch, white chocolate, swirls), and industrial-sized bags with enough chips to make cookies for half of Denmark. Here, the ones I’ve found in the shops come in little 125 g bags. Like, a handful or something. Which is what one ends up eating anyway, when making chocolate chip cookies, thus defeating the success of said cookies before one starts, if that’s all you have. So we improvised. One bar of dark chocolate, and one bar of white chocolate later, chopped oh so effectively by the DH’s skilled hands, and heaven landed in our kitchen in the form of Tollhouse Chocolate Chunk Cookies – C-L Style. Feel free to give it a try yourself, substituting your preferred chocolate bar for either the white or dark chocolate, or just adding it in. After all, can you really ever have too much chocolate? I think not. 😀


Tollhouse Chocolate Chunk Cookies – C-L Style

520 grams all-purpose flour (Yes, it seems like a lot, but trust me on this)
1 tsp. baking soda
1 tsp. salt
250 grams butter or margarine, softened (easier to work with softened, but cold works as well)
175 grams granulated sugar (or 3/4 of a cup, if you have cup measures; we do, so I use that, but the grams works as well)
175 grams packed brown sugar (or same as for the granulated sugar) (the better it’s packed, the more you can fit into the cup!)
1 tsp. vanilla extract (or 1 stick of vanilla bean (what we use), scraped and added to the mix)
2 large eggs
340-375 grams of chocolate, chopped relatively fine (we actually used a 200g bar of dark and a 100g bar of white, and the cookies were overflowing with lovely chocolatey-ness. This is almost a taste thing, really… if you love chocolate, stuff more in. If not, leave a little out. The minimum amount to still have decent chocolate to cookie ratio (IMNSHO) is about 225g)

Preheat your oven to 190 degrees C (170 C if you have hot air)

Mix the flour, baking soda and salt in a small bowl and set aside. In a bigger bowl (or mixer bowl if you have one), beat the butter, granulated and brown sugars, and vanilla extract/beans until creamy. Then add the eggs, one at a time, beating them into the mix well. Gradually beat in the flour mix, then add the chocolate, and mix thoroughly.

Drop rounded tablespoons of dough onto a baking sheet (baking paper FTW!), about 3 cm apart. (usually works out to 16 dough balls per cookie sheet, YMMV depending on how much dough you eat as you set them out) Pop them in the oven for 11-14 minutes, or until golden brown. (which works out to about 14 mins., but your oven may work differently than ours) Take them out and let them cool on the pan for a minute, then transfer them to a rack and start the next round. Rinse and repeat until all cookies are baked and smelling up your kitchen nicely. You should average 5 dozen or so, give or take, depending on how big your scoops of dough are.

Once done, grab a glass of cold milk and a handful of cookies, and enjoy the fruits of your labors. You earned it!