Alice Medrichs Chocolate Chip Cookies Food

ORANGE-CHOCOLATE CHIP BISCOTTI

Orange-Chocolate Chip Biscotti image

This is yet another wonderful, fabulous, delightful recipe from Alice Medrich ("Cookies and Brownies"). It took me a lot of work to track down this cookbook, which is out of print -- everything I've made from it has been first-rate. They need to bring this back into print!

Provided by KLHquilts

Categories Dessert

Time 2h

Yield 45 serving(s)

Number Of Ingredients 10

Ingredients

1 2/3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
3/4 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon orange extract
2/3 orange, zest of
2 tablespoons orange juice (fresh only!)
1 cup semi-sweet chocolate chips

Steps:

Preheat oven to 300. Position rack in the middle of oven.
Combine flour, baking soda, and salt; mix thoroughly with fork.
Whisk together the eggs, sugar, vanilla and orange extracts, and orange zest in a medium bowl.
Mix in the orange juice.
Using a rubber spatula, stir in dry ingredients until just combined.
Stir in chocolate chips.
The batter will be thick and sticky (typical biscotti batter). Scrape the batter onto a baking sheet. (I cover my baking sheet with aluminum foil, then spray it with baking spray.) Using two spatulas, divide batter into two loaves, about 14" long and about 2.5" wide. Try to put at least 2.5" between the loaves; straighten the edges of the loaves with spatulas.
Bake for 35 minutes, or until firm but springy when pressed with fingers.
Cool for ten minutes in the pan. Then move loaves to a cutting board, and with a sharp knife (serrated is best), slice loaves on teh diagonal in 1/2" slices.
Lay the biscotti on the baking sheet, cut side down, and bake for another 12 minutes.
Take the biscotti out of the oven, turn them over, and bake another 12-15 minutes, or until golden brown.
Note: If you don't want the biscotti to pick up a darker color, handle the second baking this way: Rather than laying the slices cut-side down, stand them upright, and bake them for a total of 24-30 minutes.
Remove the biscotti from the oven and cool on a cooling rack.
Medrich notes that the flavor will become stronger, and the biscotti will become more tender, after being stored for 2-3 days in an airtight container.

ALICE MEDRICH'S CHOCOLATE CHIP COOKIES

ALICE MEDRICH'S CHOCOLATE CHIP COOKIES image

Categories Cookies Chocolate

Number Of Ingredients 10

Ingredients

2-1/4 cups (10.125 oz) a-p flour
1 tsp baking soda
½ pound (2 sticks) unsalted butter, melted and still warm
¾ cup (5.25 oz) gran sugar
¾ cup (5.25 oz) packed brown sugar
1 tsp vanilla
1 tsp salt
2 large eggs
2 cups (12 oz) choco chips or chunks
1 cup (3.5 oz) coarsely chopped walnuts or pecans

Steps:

In large bowl combine melted butter w/sugars, vanilla and salt. Mix in eggs. Stir in flour mix just til all ingreds moistened. Stir in choc and nuts. Let dough stand 1-2 hours or (best) overnight. Oven to 375. If in fridge, dough should soften. Scoop rounded tbsps of dough 3" apart on unlined sheets. Bake 9-11 mins, til golden at edges and no longer wet looking on top. Rotate pans. Remove from oven and let firm up on pan 1-2 mins. Cool completely. Keep several days. Alternative: Whole Wheat - substitute equal measure of whole wheat pastry flour for a-p and increase nuts to 1-1/2 cups (5.25 oz).

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Set two oven racks in the middle positions and preheat the oven to 350°F. Line two baking sheets with parchment paper.
Break the chocolate into small pieces into a microwave-safe bowl. Microwave in 20-second intervals, stirring in between each bout of heat, until about 75% melted. Stir until smooth, allowing the residual heat in the bowl to melt the chocolate completely. (This technique ensures the chocolate mixture will not get too hot and scorch.) Set aside.
In a large bowl, beat the egg whites with the cream of tartar, vanilla and salt until soft peaks form when you lift the beaters (the peaks should be just starting to hold, and will melt back into themselves after a second). Gradually add the sugar, continuing to beat until stiff peaks form (the peaks will stand straight up when the beaters are lifted from the mixture). Pour the warm chocolate and chocolate chips into the bowl and fold with a spatula until the batter is uniform. Do not overmix.
Immediately drop heaping tablespoons of the batter about 1-inch apart on the prepared baking sheets. Bake for 8-10 minutes, or until the cookies look dry on the surface but are still very gooey inside when you press on them. Let the cookies cool for a few minutes on the baking sheets, and then transfer to a rack to cool completely. Enjoy on the same day or carefully wrap in an airtight container (don't stack them as they crumble easily).

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