lunes, 24 de enero de 2011

Triple Threat Rocky Road Cookies (PPQ)

So, this is my second PPQ post, another delicious and chocolatey recipe.

One of the main reasons I joined the PPQ group is that I'm not much of a pastry person. I don't bake that much, which doesn't mean I don't like eating it, I just don't crave baking, or didn't, because that suddenly changed, and then I realized I didn't know much about cookies and cakes and stuff, and I really do wan to learn, so this is me learning =D and enjoying it!

And well, this cookies that Rebecca suggested are sooooo good, that I'm glad I started baking, you'll see, if you make them, you'll see and love'em as well. I just changed it a bit, used almonds instead of pecans, white chocolate chips, and skipped the marshmallows. Aaaand, I wanted them to be thinner and a bit crunchy, because I like crunchy (like the picture, if you were wondering why they look so flat), so I added an extra egg... ok, that's kind of a lie, I used 2 extra eggs, but it ended up being too liquid, still baked the firs batch like that, it wasn't good, it tasted really good, but I couldn't get'em out of the cookie sheet whole, but the I used the peaces on top of some coffee flavored ice cream with a bit of Bailey's... mmm...

Anyways, I corrected it with a bit more flour, and decided 1 extra egg would've been enough, so this is the recipe with the extra egg, if you want the cookies to be chubby, use only 3.

Quantity: 40 cookies (about)


• 1 cup walnuts
• 1 cup almonds
• 1 bar butter
• 300 gr. bittersweet chocolate
• 100 gr. unsweeted chocolate
• 4 large eggs
• 1 1/2 cup sugar
• 1 tablespoon vanilla extract
• 1/3 cup all purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 250 gr. white chocolate


1. In a small saucepan, melt butter and chocolate on low heat. Set aside and cool completely.

2. Coarsely chop walnuts and almonds.

3. Cut the chocolate into small squares

4. Preheat the oven on 350º F. In a mixing bowl, beat together eggs and sugar, until light and fluffy.

5. Add the vanilla and make sure it looks like this, a bit thick, but uniform.

6. Add cooled chocolate mixture and stir until glossy.

7. Add the flour, baking soda and salt and mix until just incorporated.

8. Stir in chocolate chips and nuts. Let dough chill for 20 minutes in the refrigerator (I didn't, same reason than the extra egg).

9. Spoon the dough into a greased cookie sheet, making sure there's at least 1 ½ inches between them. If you didn't use the extra egg, use a 1 ¾ inch diameter ice cream scoop to drop spoonfuls of dough on the prepared baking sheets. Bake for 10-12 minutes, until the tops begin to crack and look glossy. Cool the cookies for 10 minutes before removing them from the baking sheets.


How good do they look? I think I gained at least a couple of pound today because of these...

1 comentarios:

Anónimo dijo...

Did the white chocolate make the cookies not as rich? I want to avoid them being too much so.

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