Mar 19, 2013

Mocha (and more) Chocolate Chips - Biscotti al Cioccolato in 4 gusti

     English / Italiano

Spring oh Spring, where are thou?
According to the calender you should appear in only two days, but I doubt you'll be able to shovel away all that snow that has recently whitened part of our country.
There's a beautiful magpie nesting on a tree in front of my kitchen window ...poor little thing, you must be freezing!

 ♥ ♥ ♥
Welcome to our yummy "Tuesdays with Dorie - Baking with Julia" rendezvous. This mocha chocolate chips recipe has been a winner in our house. I'm so glad I've doubled the ingredients and deep frozen the baked cookies.
On Peggy's blog "Galettista" (thank you so much for hosting, Peggy!), you'll find the recipe written in details (don't miss it). However as this cookie dough looked so versatile to me, I took a chance on it and made some (lots of) changes and addition (please see below). 

Cercasi la primavera,...disperatamente!
Secondo il calendario dovresti farti vedere tra due giorni. Speriamo tu possa farcela a spalare in tempo tutta la neve che ha recentemente imbiancato il sud della Svizzera...
C'é una magnifica gazza ladra che sta nidificando su un albero davanti alla mia finestra di cucina...povera piccola, starà gelando!
♥ ♥ ♥
Gli squisiti biscotti preparati per il nostro appuntamento mensile di "Tuesdays with Dorie - Baking with Julia" sono una delizia, apprezzatissimi da tutta la famiglia. 
Facilissimi, velocissimi, buonissimi... cos'altro si può chiedere di più da un biscotto?
Sul blog inglese di Peggy "Galettista" (la hosting lady del mese) troverete la ricetta originale (in inglese), mentre qui sotto, la mia traduzione in italiano e (marcate in rosso) le modifiche che ho osato apportare. L'impasto è così versatile: una volta preparato l'impasto "di base", potete aggiungere tutto quello che desiderate...



The substitutions/additions I've made are written in red, whereas the ingredients I've used according to the original recipe are not mentioned - in respect to the TWD group rules).

- 2 cups (280 g) unbleached all-purpose flour (230 g all-purpose flour + 50 g whole-wheat flour)
- 2 to 3 tablespoons instant coffee powder (according to your taste) (2 ½ tablespoons of Necaffé Gold and you can taste it: fabulous!)
- 2 sticks (8 ounces - 225 g) unsalted butter, cut into chunks (I made a mixture of 125 g of butter and 100 g of plain yogurt. And they are still soo fantastically buttery - pict.4)
- 3/4 cup (160 g) granulated sugar (90 grams of sugar and 70 g of sugar and vanilla - pict.2)
- 3/4 cup (150 g) (packed) dark brown sugar (75 g dark brown and 75 g of light brown-pict.3)
- 1 pound (450 g) chocolate (bittersweet, milk or white, or a combination), cut into larger-than-chocolate-chip-size chunks (I used 350 g: 150 g dark chocolate, 100 g of milk chocolate and 100 g of white chocolate - pict.6)
- 1/2 pound (225 g ) plump, moist dried apricots, coarsely chopped (optional) (60 g of dried cherries, 60 g of chopped almonds, 30 g of chopped walnuts and 30 g of chopped pecans, some drops of natural orange flavor)

Before mixing in the chocolate chips (the dough wasn't as fluffy as with butter only - pict.5 - but it really didn't matter), I've divided the dough into 4 equal portions and then added to each of them (pict.7):
1) 1/4 of the dough + 1/4 of the chocolate chips + chopped almonds
2) 1/4 of the dough + 1/4 of the chocolate chips + dried cherries
3) 1/4 of the dough + 1/4 of the chocolate chips + pecan and walnuts
4) 1/4 of the dough + 1/4 of the chocolate chips + natural orange aroma

In oder not to break them, I've let them cool (out of the oven) for one/two minutes in the baking sheet (lined with parchment paper) and removed them afterwards with a large spatula (they did not stick to the parchement)
These cookies are just so,...so,...so GOOD! Easy, quick and so yummy: all the qualities I love from a drop cookie!

Ingredienti per circa 4 dozzine (irosso,  le mie modifiche) :
(attenzione: gli ingredienti fotografati sono il doppio della dose sotto-citata. 8 dozzine di biscotti: ne ho il congelatore (e la pancia) pieno!)
280 g di farina (230 g di farina + 50 g di farina integrale)
2-3 cucchiai di caffè solubile (ne ho utilizzati 2 ½)
1 cucchiaino di bicarbonato di sodio
1 cucchiaino di sale
225 g di burro non salato, tagliato a pezzi (ho fatto una miscela di 125 g di burro e 100 g di yogurt bianco)
160 g di zucchero semolato (90 g di zucchero semolato e 70 g di zucchero e vaniglia - foto 2)
150 g di zucchero “dark brown” (75 g di dark brown e 75 g di light brown- foto 3)
2 uova grandi
1 cucchiaino di estratto di vaniglia 
450 g di cioccolato fondente, latte o bianco, o una combinazione, tagliato a pezzetti (ne ho utilizzato 350 g: 150 g di fondente, 100 g di cioccolato al latte e 100 g di cioccolato bianco - foto 6)
225 g di albicocche secche tritate grossolanamente (opzionale) (60 g di amarene secche, 60 g di mandorle a pezzettini, 30 g di noci e 30 g di noci di pecan, una qualche giccia d'aroma naturale di arancia)


Procedimento: 
In una ciotola mescolare la/le farina, il caffè solubile, il bicarbonato di sodio e il sale.

Nel robot da cucina, munito di frusta a foglia, sbattere a media velocità il burro (o burro + yogurt) fino a quando il composto non diventi cremoso.

Aggiungere lo zucchero semolato (o la miscela di zucchero e zucchero e vaniglia) e sbattere per circa 30 secondi. 
Aggiungere lo zucchero “dark brown” (o dark+light brown) e sbattere per altri 30 secondi.

Aggiungere le uova una alla volta, sbattendo per 1 minuto dopo ogni aggiunta.

La miscela deve risultare chiara e spumosa e se necessario, sbattere per un altro minuto (avendo sostituito parte del burro con dello yogurt bianco, non è risultata spumosa - foto 5)

Aggiungere la vaniglia e mescolare.

Diminuire la velocità al minimo ed aggiungere gli ingredienti secchi, mescolando solo fino a quando non siano incorporati.
(*) Rimuovere la ciotola dal mixer e pulire le pareti + frusta con una spatola di gomma. Aggiungere i pezzetti di cioccolato e le albicocche e mescolare con la spatola per distribuirli in modo uniforme.

(*) Ecco cosa ho fatto io:
Ho diviso il composto in 4 parti uguali (foto 7)
1) composto + ¼ di miscela di cioccolato + mandorle a pezzettini
2) composto + ¼ di miscela di cioccolato + noci di pecan e noci a pezzettini
3) composto + ¼ di miscela di cioccolato + amarene secche
4) composto + ¼ di miscela di cioccolato + aroma naturale all’arancia

Coprire la/le ciotole con pellicola trasparente e porre in frigo per alcune ore (o durante la notte).
Preriscaldare il forno a 175°C e munire una o più teglie con carta da forno.
Con l’aiuto di un cucchiaio o di una paletta da gelato piccola (15ml) fare dei mucchietti d'impasto, lasciando almeno 2 cm di spazio tra di loro (cuocendo si espandono).
Cuocere nel forno per 10-12 minuti. 
Sfornare e attendere un paio di minuti prima di trasferire i biscotti su una griglia per raffreddare (utilizzare una larga spatola).

Conservazione: Avvolti in sacchetti di plastica o in scatole ermetiche si conservano per circa 3 giorni. 
Possono essere congelati per un massimo di due mesi. Scongelare a temperatura ambiente. 

(Poiché il libro non è stato tradotto in italiano, gli organizzatori del gruppo mi hanno dato il permesso di tradurre e scrivere la ricetta al completo per tutti gli amici che non parlano inglese e che non possono così approfittare delle ricette delle "Hosting Ladies". PS: If you haven't read my previous posts, you may be wondering why I've written the full recipe in Italian. Since the book has not been translated into Italian, TWD's administrators have kindly given me the permission to translate the recipes of the book for my Italian speaking friends, who do not understand English).

  Where to buy the book: Dove acquistare il libro:
   

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43 comments:

  1. Wonderful!!!!!!!!!!!!
    Your cookies look gorgeous!!!
    I note each of your changes, all seem yummy, combine with my tastes it'll be fantastic!!!! Thank you!!!
    You worked so well, congratulation!!!!

    ReplyDelete
  2. You get the blue ribbon! I love all your combinations...I would love these with dried cherries :)

    ReplyDelete
    Replies
    1. Ooooh, thank you Liz <3
      I've just come back from a visit on your blog. Your cookies looks wonderful.

      Delete
  3. I am impressed with all of your different varieties! I made just the standard version without apricots, and my work colleagues loved them they hoovered them up.

    ReplyDelete
    Replies
    1. Thank you, Cakelaw.
      Your work colleagues are so lucky to have you. Sure they love the fact that you are baking along with TWD: a treat every 2 weeks. Lucky them!

      Delete
  4. As usual you made a mind blowing selection of flavors Carola! Love all those ideas. The cherries would go so well in this recipe.

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    Replies
    1. You made me blush, Paula. Thank you so much for your compliments.

      Delete
  5. Wow, you went to town with cookies! ;) I made a few substitutions and they were great cookies.

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    Replies
    1. Many thanks Katrina, love your sustitutions.

      Delete
  6. Glad you loved the recipe and the cookies! Love the substitutions that you made - I have to admit I just stuck to the basics. :(

    ReplyDelete
    Replies
    1. Thank you for taking your time and visit me.
      Hope you and your mother are getting better. Wish you all the best for a quick recovery.

      Delete
  7. Buon giorno!
    So glad you liked this recipe and were able to be super creative with the ingredients. I think I would have liked them more if I had not used the apricots. I like your version with the nuts. That sounds really yummy!

    ReplyDelete
    Replies
    1. Buon giorno, dear Marlise.
      Thank you for visiting and commenting.

      Delete
  8. I love the combo of chocolate you used! These look fantastic!

    ReplyDelete
    Replies
    1. I admire you...so much! Going through a cleanse and being able to bake them and not touch any of them! Wow!
      PS: but you should go back to this recipe, once you're allowed treats ;-)

      Delete
  9. Wonderful!!!!!
    I enjoyed your post, you worked very well, I note all your different varieties and substitutions.
    I like this recipe, the combination of all these ingredients give a unique flavor to these cookies, with some changes I’m sure they will be perfect and may be a keeper!!!!
    Great job!!!

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    Replies
    1. Thank you so much Meli Melo. I'm so glad I still have some in the freezer. They are fabulous.

      Delete
  10. Wow, all the different variations sound great! I may have to fiddle around with the flavors here. Great job!

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    Replies
    1. Thank you so much loaves and stitches.
      PS: I loved the knitted gloves you've made.

      Delete
  11. Love all your variations! I'm so impressed! :)

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    Replies
    1. Thank you, Jessica. I wonder how many points one of this could make ;-)

      Delete
  12. Oh you made these with almonds...mocha almond is one of my favorite flavor combinations.

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    Replies
    1. Thank you so much for hosting, Galettista.
      I love the combo choco-nuts... fabulous!

      Delete
  13. We received over a foot of snow here today - I was not ready for it :-(
    Your variations all look so lovely! Yum. Yum. Yum. I loved these cookies too.

    ReplyDelete
    Replies
    1. 5 days have gone but Spring still won't come!
      This year the easter eggs will be hidden in snow or mud if it goes on like this!
      Well, let's get positive, bite into these delicious cookies and hope for a warmer season...

      Delete
  14. 4 different combos!!! How fantastic! I`m so impressed. Great job. I really loved these cookies. I might just have to make again and try these different combos!

    ReplyDelete
    Replies
    1. Oh yes please do it! They freeze so easily that you could make plenty of them and enjoy them from time to time....

      Delete
  15. Pretty amazing combo of flavors! Love this.

    ReplyDelete
  16. Love your photos! And so many variations! You have done such an amazing job !!!
    You're looking forward to spring and I am eagerly awaiting autumn and cooler weather:)

    ReplyDelete
    Replies
    1. Thank you and welcome back to blogging.
      The weather is so bad today that I've started to think, Spring has lost his way.
      Shall I send you some fresh (freezing air) over? Would you do the same for me, please please please ;-)

      Delete
  17. Brava! These are wonderful and yours look amazing. Love the italian, it's a nice touch.

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    Replies
    1. Grazie mille, Monica.
      Clicking on your name I did not have access to your blog. Could you please provide your blog link?
      Thank you so much.

      Delete
  18. All your variations on this recipe look fabulous. Your photos are great!

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  19. Carola, of course, you outdid yourself again this time - I am sure that each and every one the "cookie monsters" in your life loved all the fabulous variations on the main theme that you came up with - what a post! But then I did not expect anything less of you!!!
    Ich wünsche dir noch einen wunderschönen Donnerstag! Und der Frühling kommt bestimmt, irgendwann!

    ReplyDelete
    Replies
    1. Thank you Andrea, did I ever told you that I am the biggest (and maybe also largest ihihih) cookie monster in our house?
      I've discovered the "drop" cookies years ago, I got immediately hold of a small scoop (15 ml) I just couldn't stop baking them.
      Sniff! Der Frühling will einfach nicht erscheinen!

      Delete
  20. I'm so impressed by all of the combinations that you tried! I especially like the orange idea. I've always loved orange with chocolate.

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    Replies
    1. Thank you Jora. I fully agree: chocolate and orange are a fantastic combination.

      Delete
  21. You are the most ambitious baker I have come across! Great combinations. These were a hit!

    ReplyDelete
    Replies
    1. The most ambitious...ehm, maybe the one with the biggest sweet tooth ;-).
      Thank you Cathleen

      Delete

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