A couple of weeks ago, I was contemplating some wonderful dark chocolate covered dried pineapple treats I’d indulged in years ago. I considered tempering some chocolate and making my own, but started wondering if there was a more creative take on this treat. Cookies, of course, were the obvious solution.
I decided to try a dark chocolate cookie dough with chopped dried pineapple, and also decided to re-try an adaptation of Nick Malgieri’s Chocolate Fudge cookie recipe. However, I decided on a few changes this time around, besides the obvious need to fully chill the dough.
- Take out the white chocolate.
- Add some bits of dried pineapple.
- Use unsweetened chocolate instead of bittersweet to avoid a too-sweet cookie.
- Add more salt to compliment the intense sweetness of the dried pineapple.
I only made a half batch because I was plotting another cookie recipe, but if you made a full batch, here is what the recipe would look like
2 cups flour
2 teaspoons baking powder
5 ounces unsweetened chocolate (Scharffen Berger 99% cacao)
8 tablespoons butter
1 cup dark brown sugar
1 cup sugar
1 teaspoon salt*
2 teaspoons vanilla*
12 ounces chopped dried pineapple*
*Changes from Malgieri's recipe. Added vanilla and chopped dried pineapple, increased the salt.
The Scharffen Berger 99% cacao unsweetened chocolate is key. Look at how beautiful that box is.And look at how beautiful that chocolate is.
For making the dough, used the same approach as I did in this post, up through folding in the flour. Then I added in the chopped dried pineapple.
This time, I let the dough chill overnight before I rolled out the cookies for baking.
These guys went into the oven at 350 for 12 minutes, and came out looking great this time.I suppose the lesson here is that if a recipe calls for chilling the dough, patience is key.