Tuesday, January 18, 2011
Chunky Chocolate Gobs
A few weeks ago I did a post for all those who love a simple cookie that is not too sweet but has a rich buttery flavor....Tea Cakes. However this cookie, is the antithesis of a tea cake. This cookie is dedicated to all you chocolate lovers out there who love a deep, dense, chocolaty, chunky cookie that is so chocolaty that it will soothe any worry or care and blow your chocolate loving mind.
I found this recipe while looking at Southern Living's "60 Best Loved Cookies". The #1 cookie was the Chunky Chocolate Gobs. I am a sucker for anything that claims to be the best. I think of the movie Elf, when Buddy sees the sign in NYC that says "Worlds Best Coffee" and he bursts into the retaurant and says "congratulations". I feel like Buddy, except I atleast have to try it to see for myself. My gut told me anything that calls for chocolate cream filled cookies, Mounds candy bars and lots of chocolate had to taste pretty darn great.
After making them, I was blown away by their intense chocolate flavor. I loved the slight crunch the chocolate cream filled cookies added and the coconut brought in a nice texture and taste also. And finally the chocolate chips provided a burst of chocolate to each bite. These cookies are a chocolate lovers dream come true.
3/4 cup unsalted butter, softened
1/3 cup butter-flavored shortening
1 cup granulated sugar
2/3 cup firmly packed dark brown sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon salt
2 cups or 16 cream-filled chocolate sandwich cookies, coarsely chopped (I used Oreos)
3 (1.75-oz.) Mounds bars, chilled and chopped
1 to 2 cups semisweet chocolate morsels
Start off by preheating the oven to 350 degrees. Line cookie sheet with parchment paper (although I was out of parchment paper and just used my non-stick cookie sheet and they came out just fine) and set aside.
Using a stand mixer (or a hand mixer) beat the butter and shortening at medium speed in the stand mixer bowl until creamy; gradually add in the sugar and brown sugar, beating until light and fluffy. Add eggs one at a time and vanilla, beating until well blended.
In a separate bowl, combine the flour, baking soda, unsweetened cocoa and salt, mix well. Then gradually add the dry mixture to the butter mixture, beating until blended.
Next cut up the cookies coarsely, and cut up the chilled Mound bars into little squares. Then with a spoon add add in the cookies, candy bars and chocolate morsels. Once all ingredients have been incorporated completely, chill dough for 30 minutes.
Once dough is chilled drop dough by 1/4 cupfuls, 2" apart onto baking sheets lined with parchment paper. These cookies are large and I only put six per cookie sheet. Depending on how fast your oven cooks, bake your cookies for 10 to 12 minutes or until barely set. Once baked, take the cookies out and let them cool for 10 minutes away from the heat of the oven. Lastly transfer the cookies to a wire rack to cool until they are just barely warm.
These cookies are best slightly warm with a tall glass of milk. But would also be divine with a scoop of vanilla ice cream, fudge sauce and a dabble of whip cream. So get ready for an intense chocolate experience that will have you begging for more.
Enjoy every chocolaty bite!