hihi, sampai termimpi mimpi deh pengen bikin.. & berhubung bahan2 nya agak lumayan ribet, dikumpulin dikit-dikit dehhh.. Sempet takut gagal pas ngebaca blognya m' Riana.. katanya banyak yang gagal pake coklat colata... **knapa ya***
Tapi sumpe deh.. begitu berhasil & ternyata enyak bgt.. wooooooooo... hepiiiiii!!!
apalagi ternyata emang rasanya nendang abisssss, endang bambang guling gulindang... nyoklat banget... belom lagi kacang2an nya sedappppp.. gurih knyes knyes... Disimpen di kulkas makin sedap, dingin-dingin kayak es krim, renyah banget.
Pas baru jadi emang agak agak cakey.. tapi makin disimpen (di kulkas) makin berasa cookies nya.. Cobain deh.. sumpe gak akan nyeselll
PennyLane's Chocolate Cookies
Ingredients :
1 teaspoon baking powder
450 grams bittersweet or semisweet chocolate, coarsely chopped (siska, berhubung takut gagal... nyampur pake cadbury dark cooking choc, hersheys & selbourne (coklat produksi m'sia)) -- kuncinya emang harus pake coklat yang enak...
60 grams unsalted butter or margarine
250 grams granulated white sugar
4 eggs, room temperature
1/4 teaspoon salt
4 gram instant coffee powder (2 sachet @ 2 grams), diluted with a few drops of hot water
1 tablespoon pure vanilla extract
175 grams semisweet dark chocolate chips
175 grams white chocolate chips
200 grams your favorite nuts, coarsely chopped and toasted (siska nge mix, pake hazelnut, walnut & almond slice)
Directions :
1. Mix together the flour and baking powder. Set aside.
2. Melt the chocolate and butter/margarine in a stainless steel bowl placed over a saucepan of simmering water, stirring until smooth. Remove from heat and set aside.
3. In the bowl of your electric mixer (or with a hand mixer), beat the sugar, eggs and salt until pale yellow and thick, about 5 minutes. Beat in the melted chocolate mixture, coffee and vanilla extract. Sift the flour mixture above the batter and fold it in. Mix only until incorporated. Stir in the chocolate chips and nuts. Cover with plastic wrap and refrigerate the batter until firm, about 30-60 minutes.
4. Preheat oven to 170-180 degrees Celcius and place rack in center of oven. Line baking sheets with parchment paper or silicone baking mat.
5. Using ice cream scoop, small or medium –whatever you prefer, scoop and drop batter onto prepared cookie sheets, spacing evenly. With moist fingers, press batter a little bit.Bake cookies about 10 - 12 minutes or until the tops of the cookies become dry and cracked, but are still shiny. Do not overbake these cookies.
6. Remove from oven and place baking pan on a wire rack to cool. When cookies are firm, remove from baking pan and let completely cool on rack.
