22 September 2010

Cookies for the troops!

My brother left for Afghanistan about 3 weeks ago.  He's in the Marine Corps and will be there about 6 more months. I've been wracking my brain to figure out what sort of care package to send to him (and the guys he's with) that would bring smiles to their faces.   That's when it hit me.  Since I'm living overseas with the military, it should be fairly easy to send him some treats that will still be good in the time it takes to get to him...

I was pleasantly surprised when I got a note from him yesterday saying he had already gotten the package...it was only a week! That means, as long as I can find recipes for treats that can travel well, he'll be getting more.  The other great part of this, is I can enjoy making tons of cookies, blog about them, and I don't have dozens of cookies sitting around the house begging me to eat them!  So, Brother (and your guys), these (as well as my thoughts and prayers for a safe return) go out to you, and expect more!

These cookies actually turned out oh so tasty.  They are a chocolate cookie with both white and dark chocolate chips.  I think adding walnuts or pecans would be a good addition, too.  Or maybe even macadamia nuts.  Now I'm just brainstorming.  Anyway, without any further ado, here are the cookies...

Reverse Chocolate Chip Cookies
From Food and Wine Annual Cookbook 2009

Makes 28 large cookies

2 cups all-purpose flour
1 cup unsweetened Dutch-process cocoa, sifted
1 tsp baking soda
1 tsp salt
2 sticks (8 oz) unsalted butter, softened
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
2 tsp pure vanilla extract
12 ounces bittersweet chocolate, coarsely chopped into chunks
12 ounces white chocolate, coarsely chopped into chunks

  1. Preheat oven to 350F.  Line 2 large cookie sheets with parchment paper.  In a medium bowl, sift the flour with the cocoa, baking soda and salt.
  2. In a stand mixer fitted with the paddle, beat the butter with the sugars at a medium speed until light and fluffy, about 3 minutes.  Beat in the eggs and vanilla.  Add the dry ingredients and beat at low speed until incorporated.  At low speed, beat in the chocolate chunks until they are evenly distributed.  This batter will be very thick.
  3. Scoop eight 1/4 cup mounds of batter onto each of the prepared cookie sheets, leaving about 3" between them.  Flatten the mounds into 2" rounds.  Bake on the lower and middle racks of the oven for 20 minutes, until the cookies rise and then flatten slightly; switch the cookie sheets half way thru cooking.  Let the cookies cool for 10 minutes, then slide the parchment paper onto racks and let the cookies cool completely.  Line the cookie sheets with fresh parchment and repeat to make the remaining cookies.

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