I was at a party last week and the host had set out bowls of chopped, gourmet (for lack of a better term) chocolate bars in different, exciting flavors.
Chocolate Caramel Crunch With Sea Salt was my favorite. Absolutely divine.
That got me thinking. Would these “Top Shelf” chocolate bars be good chopped up in a chocolate chip cookie?
YES is the answer.
I bought four different chocolate bars and used them all to make the ultimate chocolate chip cookies. Almonds, caramelized peanuts, more caramel, sea salt, divine dark chocolate….it was all in there.
The possibilities are endless. Just buy some chocolate bars and chop them into your favorite chocolate chip cookie dough recipe.(The chocolate bars I used are in a photo below).
Mmmmm. Milk or some top shelf liquor to accompany?
Top Shelf Chocolate Chip Cookies
8 oz unsalted butter
1 cup granulated sugar
1 cup light brown sugar
2 tsp vanilla
1 tsp salt
1 tsp baking soda
3 cups flour
14 oz (approximate) of chopped “Top Shelf” chocolate bars, coarsely chopped.
1. Preheat oven to 375° F.
2. Combine flour, baking soda and salt in small bowl.
3. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chopped chocolate. Drop by rounded tablespoon onto parchment lined baking sheets. Note: I used a small ice cream scoop. If there was a big chunk of chocolate on the bottom, I would use my hands to adjust the dough around the chocolate so to minimize the chocolate melting onto the baking sheet.
4. Bake for about 13 minutes or until golden brown. Cool on baking sheets for 2 minutes and remove to wire racks.
Makes about 4 dozen big, fabulous chocolate chippers
Let’s put on the Queen Of The Minor Key to listen to whilst eating these Top Shelf Cookies.
Eilen Jewell-High Shelf Booze
Here she is in the Warning Signs video.
Check out Eilen Jewell and buy music on her Website.