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It’s no secret that we are chocoholics. We’ll eat it in any form — hot cocoa, mousse, cupcakes, handfuls of chocolate chips when no one is looking. Turns out San Francisco’s Dandelion Chocolate recently released a new line of treats, including chocolate breakfast granola (hello!) and gigantic, tempered chocolate chips.

They’re a bit spendy — $30 for 17.6 ounces of the large chips — for regular cookie baking. We probably wouldn’t spend that for bake sale-bound treats. But for a special occasion? A mood booster in a pandemic-shutdown world? Single-origin, bittersweet chocolate will banish any kind of blues.

How to Make Dandelion Chocolate Chip Cookies

Dandelion pastry chef Lisa Vega uses the large chips in the cafe’s enormous chocolate chip cookies, which were inspired by the staff’s favorite cookies around the city. They took all those qualities — crunchy, chewy, crisp, soft — they loved most and combined them into one incredibly rich treat.

The recipe says you can keep the cookies stored in an airtight container for up to two days. We say, these cookies are even better the day after they’re made — and they freeze really well, which is good because these cookies are huge.

Dandelion Chocolate’s Very Best Chocolate Chip Cookie

Ingredients

  • 1 cup unsalted butter, room temperature
  • ¾ cup sugar
  • 2/3 cup light brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2½ cups plus 2 tablespoons all-purpose flour
  • 1/8 teaspoon baking soda
  • ½ plus 1/8 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1½ cups large chocolate chips (70 percent)

Directions

  1. Heat oven to 350 degrees. Line baking sheets with parchment paper.
  2. In a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed for about 3 minutes. Add egg and vanilla, and mix on low speed until combined.
  3. In a separate bowl, whisk together the flour, baking soda, baking powder and salt.
  4. Add flour mixture to the wet ingredients in two additions, mixing on low speed to combine after each addition. Scrape down the sides of the bowl with a spatula as necessary. Mix on low speed until just combined, about 2 minutes.
  5. Add chocolate chips and mix on lowest speed until chips are distributed evenly throughout the dough.
  6. Scoop the dough in ¼ cup (2 ounce) portions and roll into balls. Press down dough balls slightly. At this point, you can bake the dough right away, but we recommend refrigerating the shaped dough portions overnight. Chilling the dough for at least a few hours produces a chewier, more flavorful cookie with better color and even spreading.
  7. Before baking, place on baking sheet lined with parchment paper or a silicone baking mat. Do not crowd the cookies; we recommend no more than 6 cookies per baking sheet. They will look enormous.
  8. Bake for 12 minutes until golden brown on the edges, rotating the baking sheet 180 degrees halfway through baking to ensure even coloring.
  9. These are delicious served warm, or you can store completely cooled in an airtight container for up to two days.
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