On the 6th Day of Christmas Cookies….Things didn’t go my way. Another recipe from the Ritz Carlton at Amelia– Double Chocolate Chip Cookies, the most favorite cookie I have ever met. Sir Wes has even gone to our local Ritz to see if he can find them- no luck. Alas, the kind Pastry Chef sent us the recipe to try ourselves. At the hotel, these cookies are huge, so soft, decadent and chewy. A cookie you will never forget.
They cookies I made…not the same. They taste awesome and are moist inside, but definitely fell flat. I am quite sure it was the baker, not the recipe so I want to post it anyways!
- ½ cup and 1 tbsp. milk chocolate chips
- 2 ½ cup dark chocolate chips
- ½ stick butter
- 7 eggs
- 2 cup sugar
- 2 tbsp. espresso extract (2 tbsp. Water and ¾ tsp. instant espresso)
- 3 tsp. vanilla
- ¾ cake flour
- 2 tbsp. baking powder
- 1 tsp. kosher salt
- 2 ½ cup semisweet chocolate chips
Whip Eggs and sugar in mixing bowl until light and fluffy. Over a double boiler melt the milk chocolate, dark chocolate and butter. When melted slowly add chocolate to the egg and sugar mixture. Add espresso and vanilla extracts to the chocolate mixture. Sift flour, baking powder and salt into a separate bowl and then slowly add the flour to the chocolate mix. Gently fold in the semisweet chocolate chips. Refrigerate batter for an hour or longer. Preheat oven to 350 and scoop golf ball size balls onto a parchment lined baking sheet. Put in freezer for 10 minutes before baking for 15 minutes. Cool on wire rack. This recipe makes about 6 dozen cookies- We froze half of the dough and they baked the same.
I can’t be sure where I went wrong, but these guys didn’t turn out the way the cookies are at Amelia Island. That’s not saying the cookies I made aren’t delicious- they were trust me…. There will definitely be a “Take Two”
Not bad for a “Mistake”!