BIG Double Chocolate Chip Cookies Recipe

 By Lisa Maliga, copyright 2020

Looking for easy-to-bake super double chocolate chip cookies? Double your fun with these big, thick, and chewy chocolate chip cookies.

INGREDIENTS:

1 cup unsalted butter cold, cut in cubes
1 cup coconut palm sugar https://amzn.to/39MFE9b
1/2 cup granulated cane sugar https://amzn.to/2JLTRrX
2 large eggs, cold
2 teaspoons pure vanilla extract https://amzn.to/3qls56e
2 cups all-purpose flour https://amzn.to/3mJ8TNu
2/3 cup unsweetened cocoa powder https://amzn.to/3ol5gOi
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon pink Himalayan salt https://amzn.to/2Vymifl
2 cups semi-sweet chocolate chips https://amzn.to/39KAVEL
chopped walnuts, optional

EQUIPMENT:

Stand mixer or hand mixer
Large bowls
Measuring cups/spoons
Whisk
Sifter
Spatula
Large baking sheet
Cooling rack
Parchment paper/Silpat
Measuring scale

INSTRUCTIONS:

Oven temperature: 350 degrees Fahrenheit/175 degrees Celsius

* In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Whisk until combined.

* In the bowl of a stand mixer, beat butter, and sugar until light and fluffy. You can also use a hand mixer or mix with a whisk or wooden spoon.

* Add the eggs, one at a time, followed by the vanilla extract. Blend well.

* Stir in the dry ingredients until well blended. It will feel quite stiff.

* Mix in the chocolate chips.

* Form into balls approximately 3.5 ounces [100 grams]. Place on cookie sheet lined with parchment paper or a Silpat. Refrigerate for one hour.

* Preheat oven.

* Cookies should be at least 3 inches apart. Bake on center rack for about 15 minutes. Let cool on the cookie sheet for about 15 minutes before transferring to wire racks to cool completely.

NOTES:

This recipe made one dozen 3.5-ounce cookies.
I added a few walnuts to 2 cookies.
Store in an airtight container.
If serving the next day, heat in microwave for about 15 seconds if you want a melty interior.
I’ve added links to some of the ingredients. They are only suggestions, of course.
Chilling the dough in the refrigerator before baking helps to keep the cookies higher so they won't spread a lot.

Happy baking!

Baking Macarons: The Swiss Meringue Method ~ Excerpt

By Lisa Maliga, copyright 2018

From the INTRODUCTION

Baking Macarons: The Swiss Meringue Method covers the simple techniques you’ll need along with the best type of equipment you should have to bake lovely macarons. You’ll also learn how the weather makes a difference, why you should invest in a digital kitchen scale and oven thermometer. I’ve spent lots of time, money, and hard work to get these recipes right. They are all unique and some are more suited to those who like their macarons sweet and others who enjoy their macarons with a little less sugar and are more classically flavored.

The Swiss method is for any level of baker providing you carefully read each recipe thoroughly along with the helpful suggestions.

When you have the ingredients weighed and sifted, the egg whites separated, and the baking trays lined, it’s time to bake macarons, Swiss style.

Official Description:

Baking Macarons: The Swiss Meringue Method

This unique cookbook is designed for bakers of all levels. Follow each carefully detailed recipe and bake stunning macarons that will impress any dessert lover.

Helpful information includes the best ingredients and equipment to stock your kitchen, resources, tips and troubleshooting, plus the easy macaronage technique that will save you time and energy.

With a photo of each recipe, Baking Macarons: The Swiss Meringue Method, offers everything you need to bake beautiful and delicious macarons. It features 20+ new tried-and-tested macaron recipes.

Some of the flavors include Minty Chocolate, Speculoos [Cookie Butter], Raspberry Cheesecake, and Apple Spice macarons.

Official release date is September 5, 2018.
Available at these fine bookstores for pre-order.

Amazon link: Baking Macarons: The Swiss Meringue Method
PAPERBACK: Baking Macarons: The Swiss Meringue Method [NOW AVAILABLE]
Amazon UK: Baking Macarons: The Swiss Meringue Method
PAPERBACK: Baking Macarons: The Swiss Meringue Method [NOW AVAILABLE]
B&N/Nook: Baking Macarons: The Swiss Meringue Method
iTunes: Baking Macarons: The Swiss Meringue Method
Kobo: Baking Macarons: The Swiss Meringue Method
Smashwords: Baking Macarons: The Swiss Meringue Method

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Baking French Macarons: A Beginner's Guide ~ Introduction

By Lisa Maliga,

Copyright 2016-2018

CHAPTER 1Introduction  

A funny thing happened when I baked my first batch of French macarons. They didn’t turn out the way I hoped they would. So I decided to make another batch. And another. And another. I wanted macarons with those ruffled edges known as feet. I wanted them to be brightly colored and light as air, and without hollows. In other words, I wanted a perfect batch of macarons. And I kept trying until I got it right.

Making a pound cake from scratch is the most advanced baking I’ve ever done. This dessert contains the most basic ingredients found in your pantry and fridge: eggs, butter, flour, sugar, vanilla extract and baking powder. As long as you have a hand or stand mixer and measure your ingredients correctly, it’s not difficult to bake.
 

Macarons also require few ingredients: two types of sugar, egg whites, almond flour, and color. That’s it as far as the cookies, a/k/a shells go. The fillings can be diverse: jam or jelly, caramel, Nutella, butterscotch, lemon curd, etc. You can make your own whether it’s buttercream, chocolate ganache, or a fruity homemade jam.
 

I’d never used a piping/pastry bag before. In fact, I thought they were only used for decorating cakes and cupcakes. It took me two dozen tries to get the perfect macaron with a smooth yet slightly rounded top, little frilly feet that are the hallmark of this delicacy, and without hollow insides. The filling was scrumptious too – lemon butter curd. What’s that? You’ll find out as I’ve included the recipe.
 

After discovering local bakeries and stores that sold macarons, I didn’t have to settle for a limited selection of colors/flavors. I didn’t even have to drive to the nearest store that sold them in their freezer section. Nope, I could have fresh macarons whenever I wanted. Well, whenever I had a few hours to spare… 

I took copious notes each time I baked a batch. I also took photos, though not always of every step. Still, for the past eleven months, I’ve learned so much and now want to share some tips and recipes with anyone who’s motivated to bake these delicacies.

Baking French Macarons: A Beginner's Guide is FREE with your Kindle Unlimited subscription. 

Amazon US: https://www.amazon.com/dp/B01M8QIIWI
Amazon UK: https://www.amazon.co.uk/dp/B01M8QIIWI

Paperback edition: https://www.amazon.com/Baking-French-Macarons-Beginners-Guide/dp/1539636593

Paperback edition [UK]: https://www.amazon.co.uk/Baking-French-Macarons-Beginners-Guide/dp/1539636593

Here's the book trailer...