Food Network Chocolate Nirvana Issue
Posted Feb 16, 2012
Written by Shawn Pearson
While perusing the extra copy bank here at EBSCO the March 2012 issue of Food Network magazine practically jumped off the shelf into my hands. Wow...just wow! If you haven’t seen it yet, it is the Chocolate issue and it has everything a chocolate connoisseur could ask for.
To be honest, I’ve never been much of a sweets eater although in the past few years I have partaken much more than I would have as a kid. However, I do have an Achilles heel…chocolate chip cookies! To me, there is NOTHING better than a fresh out of the oven slightly warm and chewy chocolate chip cookie. And I know we all have our cookie texture preferences, but I am a huge chewy fan.
My favorite article in this whole issue starts on page 127 and goes through the recipes that will help you find your favorite chocolate chip cookie texture whether it’s crispy, chewy, crispy-cakey, or cakey.
It turns out that the secret to my favorite is by adding more flour and butter, but the chewy magic comes replacing the ¼ cup of vegetable oil with one teaspoon of baking powder. That is so odd! You would think adding the liquid ingredient instead of a dry ingredient would keep things more moist? I guess that is where the significant increase in butter makes the difference. :-)
Here is my favorite chocolate chip recipe for chewy tasty goodness…
2 ¾ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 ½ sticks of butter
1 ¾ cup of dark brown sugar
¼ cup of granulated sugar
2 large eggs (room temp)
1 teaspoon of vanilla extract
½ teaspoon of almond extract
2 cups chocolate chips (I prefer Callebaut, but Ghirardelli is easier to find)
Also checkout page 119, they have a cool recipe for chocolate ice cubes! Super treat for improving a glass of milk, but what if you added it to a white Russian or an after dinner dessert glass of Baileys?? Nice!