Hello everyone! It’s Brandy from Nutmeg Nanny. Wow it seems like forever since I have posted something on here. Faith and I decided a nice little break after Christmas was well deserved and needed! We hope everyone had a great holiday season and feel fully rejuvenated, refreshed and excited to start a new holiday event 🙂 Since Valentine’s Day falls in the middle of the month we will only have two weeks to put this event together. Here is the schedule of events Faith and I have come up with:
02/01: Brandy posts announcement and holiday recipe
02/05: Faith posts holiday recipe
02/12: Brandy posts holiday and opens MckLinky for submissions
02/13: MckLinky closes and submission are due at 9pm EST
02/14: Recipe round-up posted along with winner
Faith and I will be making a few more holiday inspired recipe on our other blogs so make sure to check them out for a bit more inspiration 🙂
As always you can submit any recipe that says Valentine’s Day to you. Remember, you can also submit as many recipes as you want, and there will be a fantastic prize, which will be announced later this month! For a full list of rules of how to enter and submit click here.
Now onto these delicious chocolate cookies I made last night. They have a more fudgy interior texture and I loved every last bite of them. I found the batter to be a little thicker than what was described but they still turned out great. The sweetness of the white chocolate chips paired nicely with the intense dark chocolate flavor of the cookie. They took very little ingredients and the most complicated part is the time it takes to make the batter. If you have a stand mixer this will not be complicated at all, but a hand mixer may make it a tad more complicated. You see, you have to mix the first part of the batter for at least 11 minutes. Now you see why a stand mixer may be a little more helpful that the traditional hand mixer. Just something to keep in mind before you start to make these cookies. Enjoy!!!
Chocolate White Chocolate Chip Cookies:
1/3 C. flour
1/4 t. baking powder
6 oz. unsweetened chocolate – coarsely chopped
4 T. butter
2 large eggs
1 1/3 C. sugar
1/8 t. salt
1 1/2 t. ground espresso powder
1 t. vanilla extract
3/4 C. white chocolate chips
Melt chocolate and butter in small bowl set over a pot of simmering water. Stir until melted and smooth.
When chocolate is melted, remove the bowl from the heat and set it aside to cool.
Preheat oven to 350 degrees. Line 2 sheet pans with parchment paper or silpats and set aside.
Put flour and baking powder in a small bowl and whisk together to combine. Set aside.
Crack eggs into the bowl of a stand mixer. Add sugar, espresso, salt and vanilla.
Beat on medium-high speed for 11-13 minutes. Don’t skimp on the time. You’re beating lots of air into the batter, which is going to help the cookies poof up and give them a wonderful texture. You will notice your batter going from very thin to being much thicker and fluffier.
When your batter is well beaten, remove the mixing bowl and beater from the stand. Pour in the melted chocolate butter mixture. Give it one or two stirs to get it started mixing. Scrape the beater to the bottom when you do this. This helps loosen the chocolate up a bit.
Reattach the bowl to the stand and beat on medium-high for 2-3 minutes to thoroughly incorporate the chocolate. As the chocolate mixes in, the batter will get darker. After about 2 minutes, your batter should be dark, glossy and thick.
Toss in flour mixture and fold into chocolate mixture. Keep folding in until completely combined. Add white chocolate chips and mix till combined.
Drop rounded tablespoons of batter onto your prepared pans. Bake at 350 degrees for 10-12 minutes until the cookie just start to crack at the top. Cool on pan for 5 minutes and move to cooling rack.
Source: The Hungry Mouse