Subj : 5/15 Chocolate Chip Day 4
To   : All
From : Dave Drum
Date : Sun May 14 2023 13:28:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Elizabeth Sugar Hero Labau Chocolate Chip Cookie Bark
 Categories: Cookies, Chocolate, Desserts, Nuts
      Yield: 16 servings
 
      1 c  A-P flour
    1/2 ts Baking powder
    1/8 ts Baking soda
    1/4 ts Salt
    1/3 c  Butter; (2 2/3 oz) melted
    1/4 c  Granulated sugar
    1/2 c  Brown sugar; packed
      1 lg Egg; room temp
      1 ts Vanilla extract
    1/2 c  Miniature chocolate chips

MMMMM----------------------------BARK---------------------------------
      2 lb Semi-sweet chocolate
           A chocolate thermometer
    2/3 c  Toasted walnuts; coarse
           - chopped
    1/3 c  Toasted, shredded coconut
 
  TO MAKE THE COOKIE CHUNKS: Set the oven @ 350°F/175°C.
  
  Line a 9" x 9" pan with foil and spray it with nonstick
  cooking spray. In a small bowl, whisk together the
  flour, baking powder, baking soda, and salt. Set aside
  for now.
  
  In a large mixing bowl, blend together the melted butter
  and both sugars. Add the egg and vanilla extract, and
  beat until it’s well-combined. Turn the mixer off and
  add the dry ingredients, then mix on low just until most
  of the flour is incorporated. Finish mixing by hand,
  scraping the bottom and sides of the bowl with a rubber
  spatula. Add the miniature chocolate chips and stir them
  in.
  
  Scrape the dough into the prepared pan and spread it
  into an even layer-it will be a very thin layer. Bake
  for 18-20 minutes, until golden brown on top. Remove
  from the oven and let it cool completely. Once cool,
  take the cookie out of the pan and cut it into thin
  rows, between 1/4" -1/2" wide, then cut the rows across
  so you’re left with about 4 cups of small cookie cubes.
  
  TO MAKE THE BARK: Line a baking sheet with parchment or
  foil and set aside for now. Remove at least a quarter of
  the chocolate (about 8 oz) and set it aside-it doesn’t
  have to be a precise amount. Chop the remaining 3/4
  chocolate into small pieces, and place in a
  microwave-safe bowl.
  
  Microwave the chopped chocolate in 30-second intervals,
  stirring after every 30 seconds. Once melted and smooth,
  insert the chocolate thermometer and make sure that it
  has reached 115°F/46°C on the thermometer. If it’s not
  close to that, heat it in short bursts until it reaches
  the right temperature.
  
  Add the reserved block of chocolate and stir it in.
  Continue to stir the chocolate frequently as the block
  of chocolate melts and the chocolate cools. When it
  reaches 90°F/32°C, test it to see if it’s in temper.
  Smear a bit of chocolate onto a piece of parchment. If
  it starts to set within a few minutes, your chocolate is
  in temper. If it remains wet-looking and does not set,
  continue to stir the chocolate and let it cool a few
  more degrees before testing again. Once tempered, remove
  any excess unmelted chocolate from the bowl and set
  aside to use at a later time.
  
  Add the cookie cubes, the chopped walnuts, and the
  toasted coconut. Stir until everything is coated with
  chocolate, then scrape the candy out onto the prepared
  baking sheet. Spread it into a thin layer-it’s easier to
  eat if the bark isn’t too thick. If desired, sprinkle
  the top of the bark with more chopped nuts or chopped
  coconut while the chocolate is still wet. Let it set
  completely at room temperature.
  
  Once set, cut or break the bark into small pieces. Store
  Chocolate Chip Cookie Bark in an airtight container for
  up to a week.
  
  RECIPE FROM: https://www.sugarhero.com
  
  Uncle Dirty Dave's Archives
 
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.... Nothing has an uglier look to us than reason, when it is not on our side.
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