It’s Cookie Time!

Right before our Spring Open House last month ISAC was excited to announce the publication of the 25th Anniversary Edition of Lunch is Ready, Scott’s amazing cookbook! If you have had the pleasure of meeting me during one of our fabulous classes, you will know that cookie time is my favorite part of the day. It should be no surprise that my favorite part of Scott’s cookbook is his cookie recipe section. After speaking to copious amounts of students, I know that many of them enjoy cookie time as much as I do. In fact, during a recent class I engaged a student in a friendly debate over which of Scott’s cookies was the best. It didn’t help that I couldn’t even decide on my own favorite (butterscotch, lemon, ginger, pineapple… I still can’t decide!). 

I am in a particularly giving mood today, so when Molly suggested sharing a recipe from the 25th Anniversary of Lunch is Ready, I readily agreed. So my friends, thank Molly when you see her- today I am sharing Scott’s Chocolate-Chocolate Chip Cookies AND I am giving away a free copy of Lunch is Ready!

 Let’s start with the recipe. My mouth is already watering…

Chocolate-Chocolate Chip Cookies

You get a double-chocolate blast with this cookie! The secret ingredient is the espresso powder!

Ingredients:

2 sticks butter, softened
1½ cups white granulated sugar
2 whole eggs
2 teaspoons vanilla extract
1½ teaspoons almond extract
2 cups all-purpose flour
2/3 cup cocoa powder
1 tablespoon instant espresso powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup mini semisweet chocolate chips
powdered sugar for garnish, optional

1. In the mixing bowl of a heavy-duty stand mixer fitted with the flat beater paddle combine the butter and granulated sugar and beat until light and fluffy.
2. Add the eggs one at a time beating well after each addition.
3. Add the vanilla and almond extracts and beat well to combine.
4. Sift together the flour, coco powder, espresso powder, baking soda and salt. Sift 3 times.
5. With the mixer on low speed, slowly add the flour mixture to the butter mixture beating only until all of the ingredients are combined and moistened.
6. Stir in the chocolate chips.
7. Cover and refrigerate for at least 1 hour.
8. Roll into 1 inch balls or use a small ice cream scoop to portion out the cookie dough.
9. Place onto cookie sheets that are lined with parchment paper leaving space for spreading. Leave in a round shape for a thicker cookie, or flatten with a fork for a thinner, crisper cookie.
10. Bake in a preheated oven at 350 degrees for approximately 12 to 14 minutes.
11. Remove from the oven and allow to cool for 2 minutes on baking sheets then transfer cookies with a wide spatula to a wire rack and allow to cool. Dust with powdered sugar, if desired.

Doesn’t that sound absolutely delicious?! If you’ve been in class you know just how tasty Scott’s cookies, breads, lunch, and desserts are. If you haven’t yet nabbed your own copy, it’s your lucky day! Leave a comment below sharing your favorite meal, bread, or cookie from one of Scott’s lunches! You already know I can’t decide which cookie I like best… I’m not ashamed to admit I have two favorite breads: garlic herb and lemon rosemary! 

Please make sure you have left your comment by 4/23/2017; remember to leave your email address so that I can contact the winner! I will announce the winner on next week’s blog and contact them by email. Good luck everyone; I can’t wait to hear your favorites!

ISAC 25 Anniversary Fun Fact: May 2001 sees the introduction of the afternoon “cookie time” during ISAC class sessions.

Sweetly yours, 

Stephanie

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Chef Nicholas Lodge: 2015 Finalist for the Cake Masters Cake Hero Award.