20 February 2012

Cleaning out the cupboards with ... cookies!

Just like soup, cookies are an excellent way to use up a bunch of odds-and-ends. Last week, faced with multiple open bags of chocolate baking bits, I made a batch of Crisco's "Ultimate Chocolate Chip Cookies" and there was much rejoicing from The Husband who still thinks that he isn't getting enough cookies. Sir, I have now baked five kinds of cookies since New Year's! That is exponentially more cookie-baking than ever before.

Chocolate Chip Cookies

Anyway, to make these cookies I used a combination of Nestle semi-sweet mini morsels, Ghiradelli bittersweet chocolate chips, and Whole Foods 365 Everyday Value white chocolate chunks. The total amount of chocolate was the same as what the recipe called for -- just broken down along different lines. It would have been just as easy to sub in butterscotch chips (had any remained from the Scotchie Experiment) or walnuts. I don't recommend adding more chocolate than the recipe calls for unless you want chocolate studded with cookie instead of cookie studded with chocolate.

These were pretty good cookies -- crisp on the outside, tender in the middle, and (surprisingly) very chocolaty without being very sweet. Were they the "ultimate" chocolate chip cookies? While they were an order of magnitude better than Chips Ahoy, they're can't hold a candle to the Jacques Torres French Kiss Cookies I made in July ... big, buttery, bittersweet, yum!

I still have a ridiculous amount of baking chocolate left on hand:
  • Hershey's unsweetened baking bar
  • Baker's semi-sweet baking chocolate squares
  • Ghiradelli bittersweet chocolate chips (partial)
  • Nestle semi-sweet mini morsels (partial)
  • Nestle semi-sweet chunks
Bake moar cookies?

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