Dwyer prepared chocolate chip dipped cookies because she believes everything is sweeter and more special when its dipped in chocolate. We couldn’t agree more!
You can find Dwyer’s handmade, small batch artisan chocolates and caramels at the Montgomery County Women’s Farm Market Wednesday through Saturday, and the Bethesda Central Market on Sundays. The chocolates are also available online here.
1/3 cup granulated sugar
2/3 cup firmly packed light brown sugar
2 T honey
1 stick of butter (soft, cut into 8-10 pieces)
1 large egg (warm in a bowl of water while butter is softening)
2 t vanilla extract
1/2 teaspoon baking soda
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 cup chocolate chips
Preheat oven to 325.
Line baking sheets with parchment paper.
Soften butter in mixer, then add sugars and honey then mix until smooth (usually 3 mins in KitchenAid)
Mix in eggs, vanilla and coffee.
Stir flour, salt and baking soda together, mix into batter.
Mix in the chocolate chips. (Save a handful of chips for the last few spoonfuls of batter)
Chill overnight or up to 3 days if possible.
Scoop tablespoon-sized ball and drop onto cookie sheet.
Bake for 7 – 10 minutes, until golden brown on edges, but still wet-looking in center. cook longer for crispy cookies.
Remove from oven, and cool on rack.
Store in airtight container at room temp — or eat straight from the oven with a glass of cold milk.
Tempering chocolate Instructions:
1. Use chocolate marked “couverture.” Not chocolate chips. Chop chocolate into chip sized pieces. Save half for ‘seeding’, melt the other half to 115 degrees F, I use the microwave and stir often, others use a double-boiler.
2. Remove from heat, and let cool to 105 degrees.
3. Add the solid chocolate pieces and stir every minute or so, until the chocolate is 90 degrees F.
4. Test the temper by dipping a knife into the chocolate and putting in the refrigerator. If after 3 mins, it is shiny and not sticky, the chocolate is ready to go.
See PHOTOS of Dwyer’s dangerously delicious desserts below!