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
Ingredients
2 cups flour
2 teaspoons baking powder
5 ounces unsweetened chocolate (Scharffen Berger 99% cacao)
8 tablespoons butter
4 eggs
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.
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