Sunday, April 20, 2014

Minnie's Chocolate Chip Supreme Cookies

There are a variety of chocolate chip cookie recipes out there as there are different preferences.  So much that it is a task just to zero in on the most favorite type.  In scanning recipes, I came across a Disney recipe that encompassed some uniqueness to it that had wonderful results.

Kids do know a thing or two about cookies.  Also, who else but Disney to know kids and what kids like?   Let's talk size first.  These are not like grandma's dainty tea cookies.  They are big cookies, about the size of a DVD disc.  Also, much to a child's delight,they are packed with a myriad of different type of morsels in them.  Most of the add ins are some type of chocolate.  Also, that texture of crispy on the outside and chewy on the inside is another factor that brings out a smile.

Kids love these cookies.  No longer a kid?  Don't despair..these cookies will bring out the inner child, no matter what the age.  Oh and don't forget the milk. Chocolate chip cookies should always be served with milk or as Carl says "ice cream please!" This recipe makes 1 dozen large cookies.

Hope everyone is having a super Easter filled with family, friends and great food!

Minnie's Chocolate Chip Supreme Cookies
Adapted from Disney Diner

2 tbs water
1 egg
1/2 tsp vanilla extract
1 cup butter,  room temperature
3/4 cup semi sweet choc chips
6 oz bittersweet choc, chopped
3/4 cup milk choc wafers/candy melts
3/4 cup toffee bits
1 cup chopped pecans
3/4 cup powdered (not granulated) sugar
1 cup light brown sugar, packed
2 2/3 cup flour
1/2 tsp salt
1/2 tsp baking soda

Prepare two baking sheets by lining with parchment paper.  Fill bowl of a stand mixer with butter and both types of sugar.  Beat at medium high speed for 1 minute. The mixture should have a fluffy consistency.  Then beat in egg, water and vanilla. Set aside.

In another bowl, sift together flour salt and baking soda.  Using a wooden spoon or spatula, fold sifted ingredients into butter/sugar blend.  Once no dry streaks remain, then the add ins can be mixed in.  The recipe suggests adding each of the chocolate ingredients in separate batches, mixing in after each addition.  Then fold in the toffee bits and the last addition is stirring in the nuts.

Preheat the oven to 400 degrees.  While the oven is heating up, scoop out mounds of dough with an ice cream scoop and place on cookie sheets.  Remember that this recipe makes around 1 dz large cookies.  With correct spacing of the mounds, there should be about 5 to a pan.  After all the mounds are made, place baking sheets in the freezer to firm up for about 15-20 minutes.

Once chilling process is complete, place in oven to bake for two minutes. The flash bake is a technique for creating a crispy outside to the cookies.  After the two minutes, reduce temperature to 350 degrees and bake for about 15 minutes.  The cookies should be golden brown on the edges when done. Let cookies cool on pan for 5 minutes and then transfer to a rack to finish cooling.

Tips and Notes:
1.This is a good base cookie dough recipe, feel free to experiment with you own choice of add ins.
2. The cookie has a chewy interior which gives the impression of it not being done in the middle when they come out of the oven.  Be careful not to over bake.
                               **LAST YEAR: Peach Oatmeal Cookies**