Good Morning, Chef K.D.,
I gourmet it up in the kitch at the weekends only as it is impossible during the professional working week, and I cook a hell of alot better than I bake ( I hardly ever except for holidays and birthdays ), my twin grandsons would dispute this fact ... Here is a lovely recipe for their favourite Giant Chocolate Chip Cookies ...
Makes about 18 ...
1/2 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
4 large eggs
1 pound of bittersweet chocolate of choice ( I use Swiss Lindt or Sprüngli which owns Lindt ); do not use un-sweetened chocolate
1/4 cup butter sweetened and not unsalted
1 3/4 cups packed brown sugar
1 tblsp vanilla extract
Five 1.4 oz. chocolate covered toffee bars ( Heath from the U.K. or similar in U.S.A. ) coarsely chopped
1 Cup Walnuts toasted and chopped
1) Combine the flour, baking powder and salt in a bowl
2) whisk to blend the items in Number 1
3) Stir chocolate and butter in top of double boiler and set over simmering water until melted and smooth
4) Remove from water and cool mixture to room temperature
5) Using an electric mixer, beat the sugar, the eggs in a bowl until thick about 5 minutes
6) Beat in the chocolate mixture and vanilla extract and stir in the flour mixture afterwards, then the toffee and the nuts.
7) Chill this batter until firm about 1 hour.
8) Preheat oven to 350 Degrees Farenheit, and line 2 large baking sheets with waxed paper or parchment paper.
9) Drop batter by 1/2 tblsps onto paper
10) Space the drops of batter at 2 1/2 inches apart
11) Bake until the tops are dry and cracked and the interiors of the cookies are soft to touch - 15 minutes or so ( watch )
12) Cool on sheets
13) Serve with a capucchino or semi sweet dessert wine of choice, for example: Moscatel or Semi sweet Cava or Sparkling wine
Margaux Cintrano = Margcata