Cokkies: PennyLane's Chocolate Cookies

Ini pertama kali saya coba bikin cookies dari dulu saya lebih suka bikin cake karena lebih lebih gampang dan ngga ribet kayak cookies yang harus dicetak, belum lagi butuh perhatian extra waktu dipanggang tapi resep ini benar-benar bikin saya penasaran belum lagi liat hasil bikinan Resti ma Dita yang bikin ngiler....akhirnya dengan modal nekat saya coba deh bikin dan hasilnya...hhhhmmm.... emang bener enak... top deh untuk Riana..

penasaran?.. cobain yuuuk...

PennyLanes's chocolate cookies
Original source: Joy of Baking
Modified by: Riana

60 grams cake flour- (Vierly: all pourpse flour)
1 teaspoon baking powder
450 grams bittersweet or semisweet chocolate, coarsely chopped (Vierly: Lindt cocoa 70%)
60 grams unsalted butter or margarine
250 grams granulated white sugar
4 eggs, room temperature
1/4 teaspoon salt
4 gram instant coffee powder (2 sachet @ 2 grams), diluted with a few drops of hot water
1 tablespoon pure vanilla extract
175 grams semisweet dark chocolate chips (Vierly: Hersey kisses classic chocolate dibagi 2)
175 grams white chocolate chips
200 grams your favorite nuts, coarsely chopped and toasted (Vierly:pecan)

How-to:

1. Mix together the flour and baking powder. Set aside.
2. Melt the chocolate and butter/margarine in a stainless steel bowl placed over a saucepan of simmering water, stirring until smooth. Remove from heat and set aside.
3. In the bowl of your electric mixer (or with a hand mixer), beat the sugar, eggs and salt until pale yellow and thick, about 5 minutes. Beat in the melted chocolate mixture, coffee and vanilla extract. Sift the flour mixture above the batter and fold it in. Mix only until incorporated. Stir in the chocolate chips and nuts. Cover with plastic wrap and refrigerate the batter until firm, about 30-60 minutes.
4. Preheat oven to 170-180 degrees Celcius and place rack in center of oven. Line baking sheets with parchment paper or silicone baking mat.
5. Using ice cream scoop, small or medium –whatever you prefer, scoop and drop batter onto prepared cookie sheets, spacing evenly. With moist fingers, press batter a little bit.Bake cookies about 10 - 12 minutes or until the tops of the cookies become dry and cracked, but are still shiny. Do not overbake these cookies.
6. Remove from oven and place baking pan on a wire rack to cool. When cookies are firm, remove from baking pan and let completely cool on rack.

Sampai-sampai Nayla yang biasanya ngga terlalu suka coklat, ga berhenti ngunyah tapi kalo Papong jangan ditanya, dia sih emang coklat maniak...

mungkin karena suka ama coklatnya makanya untuk sesi pemotretan kali ini... hehehe... dia sangat-sangat kooperatif...

Ini dia modelku yang tersayang.... thanks alot dear...