Many people have asked me for my recipes, and one that a lot of people crave are my chocolate chip cookies. I've got grown "groupies" who call in the middle of the night wanting to know if I have a stash in my freezer. Cinnamon and a hint of orange nicely highlight the rich chocolate chips in this crisp cookie. These freeze well and make a mean Chocolate Chip Ice Cream Sandwich.
"Boscoe The Cookie Doctor's... Chocolate Chip Cookies"
- 1 Cup (2-4 oz. sticks) unsalted butter at room temperature
- 1 Cup Granulated Sugar
- 3/4 Cup Light Brown Sugar Packed Tightly
- 2 Eggs at room temperature
- 1 Teaspoon Grand Marnier (or fresh squeezed orange juice)
- 1 Teaspoon Vanilla Extract
- 2-1/4 Cups All Purpose Flour
- 2 Teaspoons Baking Soda
- 1 Teaspoon Baking Powder
- 1 Teaspoon Salt
- 3 Teaspoons Cinnamon
- 3 Cups semi-sweet chocolate chips (Ghiradelli or equivalent)
Preparation
In the bowl of a stand mixer, or by hand, cream together the sugars and the butter. Mix in eggs (one at a time) and incorporate thoroughly. Add the Grand Marnier (or orange juice) and vanilla extract. Scrape down sides of the bowl, mix well and set aside.
Sift together the flour, baking soda, baking powder, salt and cinnamon. Combine 1/2 of the dry mixture with the butter mixture and mix thoroughly. Repeat with the remaining half of the dry ingredients. Scrape down sides and mix again to thoroughly incorporate. Stir in the chocolate chips and mix well. Cover dough with plastic wrap and chill 2 hours till very firm and ingredients have a chance to ripen.
Preheat oven (convection**) to 350. Place scoop (2-3 large tablespoons) of dough on baking sheet and space 3 inches apart. Flatten cookies with the palm of your hand and shape into rounds. Bake for 12 minutes, or until brown around the edges. Cool on baking sheet 2-3 minutes and then remove to wire rack to cool completely.
**If using a conventional oven, bake the cookies at 350 for an additional 1-2 minutes for the same results.
ENJOY
9 comments:
Hi Boscoe, The recipe looks great, I love those cookies and can't wait to make some. Do you really mean "Convection" in the oven temp directions or should that be "conventional" if it is supposed to be "convection" maybe you should also put in the adjustment for "conventional" ovens for those who only have conventional ovens. Good Luck Karen D.
Hi Boscoe, The recipe looks great, I love those cookies and can't wait to make some. Do you really mean "Convection" in the oven temp directions or should that be "conventional" if it is supposed to be "convection" maybe you should also put in the adjustment for "conventional" ovens for those who only have conventional ovens. Good Luck Karen D.
Hi Karen,
Oops, you are right. It is convection as I mentioned, but for those with a "conventional" oven, simply add an additional 1-2 minutes for the same results. My oversight. Sorry about that.
To anyone who loves chocolate chip cookies: I have been fortunate enough to experience these unique cookies, so I can attest to the fact that they are absolutely delicious! These are the REAL DEAL!! Now that Boscoe's famous "secret" recipe has finally gone public, I can't wait to bake them myself! Best of luck to my favorite baker/cook Boscoe!! -Amer
I want to try these cookies, but I'm afraid of the 4 teaspoons of cinnamon...isn't that too much? I'd like to hear some comments on that.
:-)
D
Ahh I remember the First Time 'Boscoe' made these cookies...
These look great. I like the addition of cinnamon. I know it seems like a lot to some people, but it has such a great flavor and matches so well with chocolate that I'd bet it makes a great addition.
I baked these today. Well done you. It is a lovely recipe. I personally lean towards the preferring chewy end of the spectrum but the flavor of these is great. The orange liquer is a wonderful secret ingredient as you don't taste it and much as find balance (of the richness of the chocolate) with it.
As an aside, the mix of chocolate, cinnamon and orange reminds me of Maya Gold from Green & Blacks.
I enjoyed these so much I wrote about them on my blog. I also converted the recipe to metric weights. I referenced you. Thanks for sharing!
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