Three adjectives commonly used to describe cookies: crispy, chewy, and cakey. But I am actually talking about three completely different recipes that I did recently, all containing chocolate chips. Most notably, the espresso chip meringues featured in the header bar of the blog.
I’d say the Espresso Chip Meringues are the healthiest of the three because of the egg white and sugar base. Though in general I believe dessert is healthy if consumed in moderation 
whipped till resembling fluffy peaks
combined with mini chocolate chips
and after piping them on to a sheet…
glossy little meringue kisses ready to go in the oven
light and crisp after baking
studded with mini chocolate chips throughout the inside
So good I ate way more than I should have
Onto the chewy recipe. I made Thomas Keller’s famous Ad Hoc Chocolate Chip Cookies from his new cookbook, Ad Hoc at Home.
A couple minutes out of the oven and the chocolate chips are still melted and not yet hardened. mmm…
The recipe is pretty easy and straight forward. I did notice a few differences though after making these for the second time. The most obvious would be how they look if you bake them right away or after they’ve been in the fridge.
First batch- baked just after scooping
Second batch- baked after scooping and sitting in the fridge for 10 minutes
The one from the second batch (left) had a more ridged look while the one from the first batch (right) was smoother and a bit flatter. Both still about the same size. I think I like the ridged cookie as it looks more gourmet.
As for taste…equally good. Crispy on the edges and chewy on the inside. My favorite combination.
And last but not least, cakey Fat Witch Blondies. This one is not much of a recipe since I used a mix. I wish I had the real recipe because as in most cases, the mix is not the same as what you get from the bakery.
The blondie kit (minus the butter and eggs that you need to add)
I like the large chocolate discs that come in the kit. They create nice big chunks in the blondies.
Before and after baking
The mix say it makes 18 but I thought those would have been really wimpy and Fat Witch is known for fat brownies!
I got 9 out of a 9″ square pan and even then they weren’t as fat as the ones at the bakery.
Not quite as cakey as the bakery version but pretty good. They were a bit denser to me and unfortunately very oily. I’m going to pretend that the shop ones aren’t as oily because they are just so yummy.
Recipes & Notes
Espresso Chip Meringues
by Giada deLaurentiis, foodtv.com
recipe notes:
- my first note is more of a warning…you will be tempted to lick the batter because its glossy, perfect whipped, light mocha color, and smells like Starbucks. I definitely cleaned the bowl more than I should have and I never am tempted to eat raw batter. Didn’t feel great after so I say save it for actual meringues
- I actually thought they were a bit too sweet. The chocolate chips add sweetness as well so I think I could cut down on the superfine sugar a little bit next time.
- I didn’t have espresso powder so I used instant coffee powder and upped it to 3 teaspoons.
- I’m not sure why the directions say to drop 1/4 to 1/2 cup onto the baking sheet. That seems like a lot and I remember her making them small like I did. I piped them with a round tip about 1.5″ wide. Make sure to use a round tip. I once used a star tip that wasn’t big enough and the chocolate chips got stuck.
Thomas Keller’s Chocolate Chip Cookies
from AdHoc at Home
recipe notes:
- this time around I made half a batch, yielding 19 cookies. I made the balls about 2″ diameter.
- for that ridged look, put the balls in the fridge for about 10 minutes before baking. I did a third batch with dough that was in the fridge for a bit longer than that and they a bit too puffy. The 10 minutes was just enough to make the dough a bit more firm.
- I only used semi-sweet chocolate chips, but if you’re chopping your own chocolate, make sure to sift out the powder. My first time, the powder blended into the dough creating a marbled effect and I like the distinction between the light brown cookie and the chunks.
Fat Witch Blondie Mix for purchase
or for the real thing, visit their New York shop at Chelsea Market
- Use a 9″ square pan so they resemble the real fat witch brownies
- It was hard to tell when they were done because they were just so dense. I took them out when the edges were crispy.
