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Copia Chocolate Chip Cookies

Heather's picture

Did anyone try any of the recipes in the article posted by KarenP in February on the Copia cookie contest? I was going to post the link but the recipes are no longer on the Copia website or anywhere else I could find.
I just made the "All Grown-Up Chewy Chocolate Chip Cookies" and I wasn't thrilled. I'm wondering if any of the others were better.

deejeh's picture

(post #63977, reply #1 of 24)

That's the recipe I tried as well, and I felt the same about it.  I thought it was perhaps because I had refrigerated the dough overnight before I baked them, but perhaps not.  I did like the little hit of malt flavour, though.


deej

Heather's picture

(post #63977, reply #2 of 24)

I baked them right away and they spread more than I like. I wouldn't make them again. Now what am I going to do with the malted milk powder and the instant espresso?

deejeh's picture

(post #63977, reply #3 of 24)

Funny - my complaint about the cookies was that they didn't spread enough...


I almost always add a teaspoon of instant espresso to anything chocolate - I think it adds to the depth of the flavour, without announcing itself as coffee.  A perfect example is Sue B's chocolate cake.


As far as the malt powder is concerned, Martha Stewart has a recipe for chocolate malt sandwich cookies that has gotten good reviews, and Nancy Baggett's new dessert book has a recipe for chocolate malt ice cream, which features crushed chocolate malt balls.  I'm thinking I'll make that this weekend.


deej

CHandGreeson's picture

(post #63977, reply #4 of 24)

Greg Patent's Baking in America has 2 (!!) cake recipes that call for malt.

Very yummy, please let me know if you want me to post them.

~Charlotte

Heather's picture

(post #63977, reply #5 of 24)

Sure! Thanks in advance!

CookiM0nster's picture

(post #63977, reply #6 of 24)

I love that book.

butterfingers's picture

(post #63977, reply #7 of 24)

I have a question about malt that I hope someone who works with it more frequently than I do can answer. I have a recipe that calls for malt, and I noticed that KA sells it out of their catalogue. But my local grocery store has Carnation malted milk powder for signficantly less when I factor in the s&h charges for the KA catalogue. Is this the same thing? Does anyone know?

CHandGreeson's picture

(post #63977, reply #9 of 24)

I haven't ordered it from KA, but the Carnation stuff is what I use.

elizaram's picture

(post #63977, reply #14 of 24)

Is it a bread recipe? Malt powder and malted milk powder are two different things. Malt powder is ground roasted sprouted barley, and is sometimes called for as an ingredient in bread. If you don't want to deal with mail order from KA, you can find it cheap in a homebrew supply store (it's used to make beer). They'll have a range of choices from light to dark; I'd go with something medium to dark as it will have a more pronounced flavor. Else you can substitute barley malt syrup, which is sold as a sweetener in natural foods stores and the health food section of some supermarkets.



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When I was young, all my friends were imaginary. Now that I'm older, all my friends are virtual.

CookiM0nster's picture

(post #63977, reply #15 of 24)

Is it a bread recipe? If so, then no, it's probably not the same thing.

butterfingers's picture

(post #63977, reply #22 of 24)

Thanks for the advice. For my malt educated friends, it's not a bread recipe. I'm not sure where I got this but this is the recipe:

Chocolate-Malted Layer Cake with White-Chocolate Frosting

Cake:
1/2 cup unsweetened cocoa
1/2 cup instant malt powder
1 3/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
2/3 cup vegetable shortening
1 3/4 cups sugar
3 eggs
4 oz unsweetened chocolate squares, melted
2 tsp vanilla extract
1 3/4 cups chocolate milk

White-chocolate frosting:
1 1/4 cups heavy cream
3/4 cup butter (no substitutes)
1/4 cup confectioners sugar
1 lb (about 2 2/3 cups) white chocolate chips
1 tsp vanilla extract
1/3 cup miniature semisweet chocolate chips

Make cake: Preheat oven to 350 degrees F. Combine cocoa and malt powder in a small bowl. Grease three 9" cake pans and dust with cocoa-malt mixture. In a medium bowl stir together the flour, remaining cocoa-malt mixture, baking powder and baking soda. Set aside.
In a large mixer bowl cream the shortening and sugar together. Add eggs one at a time. Add melted chocolate and vanilla. Add flour mixture and chocolate milk alternately. Scrape batter into prepared pans. Bake 17-20 minutes or until a toothpick comes out clean. Cool completely before frosting.
Make Frosting: In a large saucepan bring cream, butter and sugar to a boil. Remove from heat and stir in white chocolate chips. Let stand a few minutes, then add vanilla and whisk until smooth. Pour into a mixer bowl and chill 2 hours until thickened but pourable. Beat on high speed until fluffy. Fold in mini chocolate chips.
Use frosting as both a filling between layers and as icing.

CookiM0nster's picture

(post #63977, reply #23 of 24)

Your carnation powder will work fine.

butterfingers's picture

(post #63977, reply #24 of 24)

Thanks. I'm going for it this weekend!

Frankie's picture

(post #63977, reply #8 of 24)

I believe this is the link you are looking for:

Copia’s "Best Darn Chocolate Chip Cookie Contest"

Mexican Double Chocolate Chocolate Chip Cookies

http://www.phillyburbs.com/pb-dyn/news/206-03092006-623883.html

Frankie


There he goes—one of God's own prototypes—a high powered mutant of some kind never even considered for mass production. Too weird to live and too rare to die.

—Hunter S. Thompson
from Fear And Loathing In Las Vegas


Flay your Suffolk bought-this-morning sole with organic hand-cracked pepper and blasted salt. Thrill each side for four minutes at torchmark haut. Interrogate a lemon. Embarrass any tough roots from the samphire. Then bamboozle till it's al dente with that certain je ne sais quoi.

Arabella Weir as Minty Marchmont - Posh Nosh


Heather's picture

(post #63977, reply #10 of 24)

Nope. I found that link in my search but it only has one of the winners. The Copia link had several categories with winners. They don't seem to archive anything.

Frankie's picture

(post #63977, reply #11 of 24)

I found this at:

http://www.copia.org/content/node/275

KarenP is not mentioned.

F

FIRST PLACE
Chaim Potter - Napa, California
“Mexican Double Chocolate Chocolate Chip Cookies”
These delicious cookies almost melt in your mouth. The flavor and scent are reminiscent of warm Mexican hot chocolate. And the rich chocolate stays gooey long after they cool - if they last that long!
Prize: Kitchenaid 5-Quart Artisan Series Stand Up Mixer

PEOPLE’S CHOICE
Paige Isbutt - Folsom, CA
“All Grown-up Chewy Chocolate Chip Cookies”
(also won third place)
Prize: Personally signed copy of Alice Medrich’s “Chocolate Holidays” (Artisan, 2005)

SECOND PLACE
Celeste “CB” Wiser – Napa, CA
“Brother and Sister Chocolate Chip Cookies”
These are special because Brother likes semi-sweet chips, Sister likes white chocolate, and I like the rich vanilla taste.
Prize: Kitchenaid 7-Speed Artisan Hand Mixer

THIRD PLACE
Paige Isbutt - Folsom, CA
“All Grown-up Chewy Chocolate Chip Cookies”
(also won People’s Choice)
This is a chocolate chip cookie for grown-ups. The slight bitterness of the chocolate and espresso combined with the caramel sweet flavors of the golden syrup and the malted milk powder create a cookie with a complex flavor that is not too sweet with a strong chocolate punch. It tastes like the chocolate chip cookies we loved as children, only better.
Prize: Kitchenaid Immersion Blender


There he goes—one of God's own prototypes—a high powered mutant of some kind never even considered for mass production. Too weird to live and too rare to die.

—Hunter S. Thompson
from Fear And Loathing In Las Vegas


Flay your Suffolk bought-this-morning sole with organic hand-cracked pepper and blasted salt. Thrill each side for four minutes at torchmark haut. Interrogate a lemon. Embarrass any tough roots from the samphire. Then bamboozle till it's al dente with that certain je ne sais quoi.

Arabella Weir as Minty Marchmont - Posh Nosh


Jean's picture

(post #63977, reply #12 of 24)

The top three winner recipes were cached.


COPIA’S BEST DARN CHOCOLATE CHIP COOKIE CONTEST
Announced at Death by Chocolate, February 18, 2006

FIRST PLACE
Mexican Double Chocolate Chocolate Chip Cookies
By Chaim B. Potter of Napa, California

These delicious cookies almost melt in your mouth. The flavor and scent is reminiscent of warm Mexican hot chocolate. And the rich chocolate stays gooey long after they cool, if they last that long. They seem to disappear as fast as you can pull them out of the oven!

Makes approximately 3 dozen
1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1/8 teaspoon finely ground black pepper
1/4 pound coarsely chopped good quality dark chocolate
1/2 cup (one stick) unsalted butter
1 1/2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup semi-sweet chocolate chips

Preheat oven to 325°F.

Whisk together the flour, cocoa powder, cinnamon, baking soda, salt, and black pepper. Set aside.
In a small heatproof bowl set over a small saucepan of simmering water, melt the coarsely chopped chocolate with the butter. Let cool slightly.

In the bowl of an electric mixer fitted with a paddle attachment, combine the melted chocolate mixture with the sugar, eggs, and vanilla. Mix on medium speed until combined. Reduce speed to low and gradually add the flour mixture. Fold in the chocolate chips.

Line a 17-by-12-inch cookie sheet with parchment paper. Using a 1 1/2 inch ice cream scoop, drop the cookie dough onto the parchment paper, spacing 2 inches apart. Bake the cookies for about 15 minutes, until they look flat and the surfaces crack (cookies should still be soft in texture). Let the cookies cool on the parchment on wire cooling racks. Store at room temperature for up to 3 days.

SECOND PLACE

Brother and Sister Chocolate Chip Cookies
By Celeste “C. B.” Wiser of Napa, California

These are special because Brother likes semi-sweet chips, Sister like white chocolate, and I like the rich vanilla taste.

Makes 54 cookies
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup superfine granulated sugar
3/4 cup firmly packed brown sugar
2 teaspoons milk, room temperature
1 tablespoon vanilla extract
2 eggs
2 cups white chocolate chips
2 cups semi-sweet chocolate chips

Preheat oven to 350°F.

In a small bowl, combine the flour, baking soda, and salt; set aside. In a large bowl, cream the butter, sugar, brown sugar, milk, and vanilla. Beat in the eggs. Gradually add the flour mixture; mix well. Stir in both types of chips.

Drop spoonfuls onto ungreased standard size (14-by-16- or 17-inch) cookie sheets lined with parchment paper. Bake 10 to 12 minutes, until the edges are golden brown. Remove from the oven and cool on wire racks.

THIRD PLACE AND PEOPLE’S CHOICE

All Grown-Up Chewy Chocolate Chip Cookies
By Paige Isbutt of Folsom, CA

This is a chocolate chip cookie for grown-ups. The slight bitterness of the chocolate and espresso combined with the caramel sweet flavors of the golden syrup and the malted milk powder create a cookie with a complex flavor that is not too sweet and has a strong chocolate punch. It tastes like the chocolate chip cookies we loved as children, only better.

Makes approximately 2 dozen cookies
1/2 pound (2 sticks) unsalted butter, room temperature
2/3 cup packed light brown sugar
1/2 cup granulated sugar
1/4 cup golden syrup (preferably Lyle’s)
1 large egg
1 tablespoon vanilla extract
1/4 cup malted milk powder (preferably Carnation)
1/2 teaspoon instant espresso powder
2 1/4 cups all-purpose flour (preferably King Arthur unbleached)
1 1/8 teaspoons salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 pound bittersweet chocolate chips (preferably Ghirardelli 60% Bittersweet Baking Chips)

Place a rack in the center of the oven and preheat to 375°F. Line cookie sheets (not air cushion style) with parchment paper.

In a large bowl, cream together the butter, brown sugar, granulated sugar, and golden syrup. Beat in the egg, vanilla, malted milk powder, and espresso powder. Add the flour, salt, baking powder, and baking soda; stir until thoroughly combined. Stir in the chocolate chips.

Drop the dough by rounded tablespoons (I use a #40 ice cream scoop) 3 inches apart onto prepared cookie sheets. Bake for 10 to 11 minutes, until golden brown at the edges; the center will appear slightly undercooked. Transfer entire sheet of baked cookies to a wire cooling rack.

Cool for at least 10 minutes before removing the cookies from the parchment. Allow cookie sheets to cool to room temperature before re-using.




My mother's menu consisted of two choices: Take it or leave it.

- Buddy Hackett

http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
Frankie's picture

(post #63977, reply #13 of 24)

Very cool. Thank you.

F


There he goes—one of God's own prototypes—a high powered mutant of some kind never even considered for mass production. Too weird to live and too rare to die.

—Hunter S. Thompson
from Fear And Loathing In Las Vegas


Flay your Suffolk bought-this-morning sole with organic hand-cracked pepper and blasted salt. Thrill each side for four minutes at torchmark haut. Interrogate a lemon. Embarrass any tough roots from the samphire. Then bamboozle till it's al dente with that certain je ne sais quoi.

Arabella Weir as Minty Marchmont - Posh Nosh


Heather's picture

(post #63977, reply #16 of 24)

So how do you find cached things? Thanks for posting the recipes.
I made the 3rd place cookies--my advice is don't bother.

Jean's picture

(post #63977, reply #17 of 24)

COPIA Food Contest | COPIA.org

This is a chocolate chip cookie for grown-ups. The slight bitterness of the chocolate and espresso combined with the caramel sweet flavors of the golden ...
www.copia.org/content/food_contest - 21k - Cached - Similar pages


The recipes are no longer on the  page above in blue. I took a chance
that they might still be  on a page that's cached -- you just click on the
word --sometimes you get lucky.




My mother's menu consisted of two choices: Take it or leave it.

- Buddy Hackett

http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
Heather's picture

(post #63977, reply #18 of 24)

At first I couldn't figure out what you were talking about--but I see that red and blue line is the Google listing, right?

Jean's picture

(post #63977, reply #19 of 24)

Right, just copied and pasted here.



My mother's menu consisted of two choices: Take it or leave it.

- Buddy Hackett

http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
KarenP's picture

(post #63977, reply #20 of 24)

  I'm going there tomorrow night.  If Linda Carucci is there I'll mention this thread to her.

Heather's picture

(post #63977, reply #21 of 24)

Ask her which cookies she liked the best.