I purchased Hershey's chocolate chips and modified the recipe on the back of the package because I wanted to try to create a different twist to the recipe using different ingredients. This instructable will share my experience modifying their recipe and some experiences I had while doing just that.
Let us get started!
Step 1: Ingredients and Utensils
2 1/4 Cups all purpose flour
1/4 Cup Fine Almond flour
1 teaspoon Kosher salt plus a little extra to sprinkle over the top of the cookies
3/4 cup softened butter ( imported butter is superior for baking because of the flavor and flakier texture. I could not find any here without driving an hour.) I have heard Trader Joe's sells good butter. Look for imported butter in the frozen food section of a store.
1/4 Cup Cream cheese
1/2 Cup Organic pure cane sugar
1 Cup Brown sugar organic would be even better
1 and 1/4 teaspoon Pure Vanilla Extract ( this makes a big difference in the flavor of the cookie dough.)
2 Large eggs( room temperature ) (farm fresh eggs are superior )
5 Squares of Ghirardelli Dark
3/4 Package Hersey's Chocolate chips
Pam or parchment paper
Notes: these cookies are chewy. If you prefer a crisp cookie omit the brown sugar and use regular sugar. Because this recipe was altered from the original recipe I suggest baking two cookies to see how the dough will work for you. Slowly add more flour to the mixture a couple of tablespoons at a time. You need to add enough flour that the cookie mixture will be more like a bread dough (just not quite as dry as bread dough. I hope I explained that well enough.
Step 2: Measure Ingredients
Step 3: Cream Together
Butter, cane sugar, brown sugar, cream cheese, and vanilla.
Add eggs and mix until creamy.
Step 4: Mix Dry Ingredients
All purpose flour, almond flour,baking soda,and salt
Step 5: Add Flour to Sugar Mixture
Step 6: Add Chocolate Chips and Chirardelli
Step 7: Refrigerate
Step 8: Drop Dough Onto Cookie Sheet
Oil the cookie sheet and drop the cookie dough onto the sheet at least 2 inches apart.
Bake approximately 10-12 minutes or until the edges begin to brown. Careful not to over bake them as they will
continue to cook when you remove them from the oven.
Step 9: Modifications to Recipe
When I made the batter I kind of thought it was too much like cake batter, but decided to bake a small batch anyway.
After seeing the results I decided to make 2 cookies by adding 1 1/2 teaspoons of regular flour to the mixture. I baked the two and they turned out perfect. I then added 1/4 cup of regular flour to the rest of the batter and it was the perfect solution. Using different flours can change the texture of the batter. I suggest when you modify a recipe; bake a couple of cookies at a time to see how well they bake. I decided to use regular flour to the mixture because that is what the original recipe called for. Almond flour is not a true flour but rather a nut flour which is much courser than regular all purpose flour. That is why I chose to add 1/4th cup to the original recipe reducing the regular flour by 1/4th cup.
I changed the measurements to the ingredients page and wanted to mention altitude can be a factor in recipes. If your first 2 samples of using 2 1/4 cups of all purpose flour and 1/4 cup of almond flour does not bake up nicely; then slowly add a couple of tablespoons of regular flour at a time and baking 2 cookies at a time until you get the desired results. I say this because I had already baked 11 cookies before adding more flour.
Step 10: Sunshiine's Final Thoughts
All of us liked this recipe. It was a chewy chocolatey cookie. I enjoyed tweaking an original recipe and the experience of correcting the batter to achieve a great tasting cookie! I hope you like this recipe as much as we did.
I wish to thank Instructables, our sponsors, contributors, and all my visitors for making this a great place to share. Thanks for stopping by and do have a safe and happy day!