This cookie recipe has become a favorite of mine in recent years. It is an elegant or “gourmet” version of the old fashioned chocolate chip cookies we all know. You can use packaged chocolate chips, or for a more elegant look, buy bars of chocolate and chop it with a knife. The chocolate malt powder is usually found with hot chocolate mixes. You can use plain malted milk powder if you cannot find the chocolate flavored variety.
Click here to go to a Printer Friendly Page
Advantage Cooking owners click here to download this recipe.
| Recipes |
1 |
2 |
3 |
4 |
5 |
6 |
| Servings |
36 |
72 |
108 |
144 |
180 |
216 |
| Makes |
3 dozen |
6 dozen |
9 dozen |
12 dozen |
15 dozen |
18 dozen |
| Ingredients | ||||||
| Butter flavored shortening |
2 C. |
4 C. |
6 C. |
8 C. |
10 C. |
12 C. |
| Packed brown sugar |
2-2/1 C. |
5 C. |
7-1/2 C. |
10 C. |
12-1/2 C. |
15 C. |
| *Chocolate flavored malted milk powder |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Chocolate syrup |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
| Vanilla |
2 T. |
1/4 C. |
1/4 C. + 2 T. |
1/2 C. |
1/2 C. + 2 T. |
3/4 C. |
| Eggs |
2 |
4 |
6 |
8 |
10 |
12 |
| Flour |
4 C. |
8 C. |
12 C. |
16 C. |
20 C. |
24 C. |
| Baking soda |
2 t. |
1 T. + 2 t. |
2 T. |
2 T. + 2 t. |
2 T. + 1 t. |
3 T. |
| Salt |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| *Semi-sweet chocolate chunks or chips |
1-1/2 C. |
3 C. |
4-1/2 C. |
6 C. |
7-1/2 C. |
9 C. |
| *Milk chocolate chunks or chips |
1-1/2 C. |
3 C. |
4-1/2 C. |
6 C. |
7-1/2 C. |
9 C. |
| *White chocolate chunks or chips |
1-1/2 C. |
3 C. |
4-1/2 C. |
6 C. |
7-1/2 C. |
9 C. |
| Chopped walnuts |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
Assembly Directions:
Preheat the oven to 350 degrees. Use an electric mixer to combine the first 5 ingredients until just mixed. Add eggs and mix well. Combine the dry ingredients together and add the mixture gradually to the creamed mixture until it is all incorporated. Still all the chocolate chunks and nuts into the dough by hand. The dough can be frozen at this point or the cookies can be frozen after they are baked. To bake now, place heaping tablespoons of the cookie dough 3 inches apart on ungreased baking sheets. Bake for 13-15 minutes until golden brown on the edges. Allow the cookies to cool on the cookie sheets for two or three minutes before moving them to a wire rack to complete cooling.
Freezing Directions:
To freeze cookie dough, form into a log shape and wrap in plastic wrap or place in a freezer bag. For baked cookies, wrap cooled cookies individually or in pairs to prevent breakage. Use quality plastic wrap or small freezer bags.
Serving Directions:
Thaw cookie dough and follow baking directions above. Thaw baked cookies in their freezer packaging.
Comments:
*You can use packaged chocolate chips, or for a more elegant look, buy bars of chocolate and chop it with a knife. The chocolate malt powder is usually found with hot chocolate mixes. You can use plain malted milk powder if you cannot find the chocolate flavored variety.
Nutritional Info:
Per Serving: 402 Calories; 21g Fat (46.6% calories from fat); 5g Protein; 50g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 194mg Sodium.
Exchanges: 1/2 Grain (Starch); 4 Fat; 2-1/2 Other Carbohydrates.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
Sorry, the comment form is closed at this time.