Sorry about the Percent sign. I want to use the Scharffenberger bar and

C

curious1

Well-known member
am looking at a recipe for Chocolate Chip Macadamia Nut Cookies. Can I chop the bar and use it in the cookies instead of choc. chips or is that not a good idea? If it would work, do you have any tips for chopping the bar? Are chips compltely different from the bar? Any recipes that might work better? Thanks for any help. Here's the recipe, if it matters.

* Exported for MasterCook 4 by Living Cookbook *

Chocolate Chip-Macadamia Nut Cookies

Recipe By : Honorable Mention: Jill Ringer, New York, New York

Serving Size : 0 Preparation Time:

Categories : Dessert Nuts

Amount Measure Ingredient -- Preparation Method

2 1/4 cups unsifted all-purpose flour3/4 tsp baking powder

1/4 tsp salt (1/2 tsp if using unsalted nuts)

1 cup (2 sticks)unsalted butter, softened

3/4 cup (firmly packed)dark brown sugar

1/2 cup granulated sugar

2 large eggs, at room temperature

2 tsp vanilla extract

2 cups semisweet chocolate chips

1 cup coarsely chopped macadamia nuts

1. Preheat oven to 300°F.

2. Lightly grease large baking sheets.

3. In large bowl, mix flour, baking powder and salt; in another bowl, mix

butter and sugars. With mixer at high speed, beat butter mixture until

blended and fluffy. Beat in eggs, one at a time, beating well after each

addition. Beat in vanilla. Gradually stir in flour mixture. Stir in

chocolate and nuts.

4. Roll 2 tablespoons dough into ball; place on baking sheet; repeat with

remaining dough, spacing balls 2 inches apart. Flatten balls slightly; bake

20 to 25 minutes or until cookies are lightly browned.

5. Cool cookies on baking sheets on racks 5 minutes; with spatula, remove

cookies to racks. Cool completely.

Comments: My mom and I are total chocolate freaks, and we're really fussy

about the kind we eat. These cookies are our all-time favorites. My brother

makes fun of us for being so picky. He just doesn't understand really,

really loving chocolate.

Recipe Author: Honorable Mention: Jill Ringer, New York, New York

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Absolutely, I do that all the time. The chocolate will be a little more melty than the chips, since

chips are designed to keep their shape, ie, not melt as easily. So, don't chop the chocolate too finely or it will disappear into the batter. I prefer to chop it into fairly large chunks, about 1/3 - 1/2 inch, but that's entirely up to you. Just make sure they're at least as large, preferably slightly larger than standard chips. Overall, when you chop the chocolate, you'll get a variety of sizes, so don't try to get them totally uniform - Anyway, it makes it more interesting to have various sizes and shapes.

The chunks will spread/melt more than the chips, and the final result will yield softer chocolate chunks inside the cookies . Also, bar chocolate is generally of a higher quality than chips, so the taste of the chunks should be even better than if you used chips.

Here's an image of cookies make with chopped chocolate, as opposed to chips.

http://dinnerwithjulie.com/2011/09/23/half-pound-dark-chocolate-chunk-cookies/

 
I also use block chocolate for chips. Taste is fabulous, but they will remain just

a bit soft. So try not to handle them too much.

I'm having a hard time going back to tempered chips.

 
I never do. I don't like the idea of chilling chocolate. Just make sure your kitchen is a

cool room temperature.

 
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