The Cookie Doctor Delivers

I had noticed this chocolate chip cookie recipe some time ago and had it bookmarked.  The cookie jar was empty, and to be honest I was waiting to see what the next TWD challenge would be before I got stuck into baking.  After finding out it was non cookie related I felt the urge to give Boscoe’s recipe a go.

He mentions it is a crisp cookie and it delivers.  It has quite a bit of cinnamon by measure, but it melds into the chocolate, into a kind of like a crisp Mexican hot chocolate.  The orange liqeur is so subtle but if you concentrate (and know it is there) you can sense it.  In notion it reminds me of Green & Blacks, Maya Gold chocolate bars.  But the orange is so much more subtle here.

I made a half batch and converted the measurements to metric weight.  I knew the kitchen Gods were smiling upon me when the open bar of dark chocolate in the fridge when chopped up came to the required 1 1/2 cups!

Given I am a big fan of chewy choc chip cookies the King Arthur’s recipe (from the All Purpose Cookbook) is still a fav.  I may try to play with the flavours a bit ( with lessons learnt from the Cookie Doctor).  I am also looking forward to trying Dories recipe but I am trying to let the TWD challenges guide me through the book, rather than race ahead to get to my own self defined good bits.

lots of good bits!

Go check out the Cookie Doctors blog.  He has a wonderful sense of combining flavours and will try some of his other creations soon.  Here is his recipe with metric conversion.



“Boscoe The Cookie Doctor’s… Chocolate Chip Cookies”
  • 1 Cup (225g) unsalted butter at room temperature
  • 1 Cup (200g)Granulated Sugar
  • 3/4 (165g) Cup Light Brown Sugar Packed Tightly
  • Eggs at room temperature
  • 1 Teaspoon Grand Marnier (or fresh squeezed orange juice)
  • 1 Teaspoon Vanilla Extract
  • 2-1/4 Cups (290g) All Purpose Flour
  • 2 Teaspoons Baking Soda
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Salt
  • 3 Teaspoons Cinnamon
  • 3 Cups (415g) semi-sweet chocolate chips (Ghiradelli or equivalent)
In the bowl of a stand mixer, or by hand, cream together the sugars and the butter. Mix in eggs (one at a time) and incorporate thoroughly. Add the Grand Marnier (or orange juice) and vanilla extract. Scrape down sides of the bowl,  mix well and set aside.
Sift together the flour, baking soda, baking powder, salt and cinnamon. Combine 1/2 of the dry mixture with the butter mixture and mix thoroughly. Repeat with the remaining half of the dry ingredients.  Scrape down sides and mix again to thoroughly incorporate. Stir in the chocolate chips and mix well.  Cover dough with plastic wrap and chill 2 hours till very firm and ingredients have a chance to ripen.
Preheat oven (convection**) to 350.  Place scoop (2-3 large tablespoons) of dough on baking sheet and space 3 inches apart. Flatten cookies with the palm of your hand and shape into rounds. Bake for 12 minutes, or until brown around the edges. Cool on baking sheet 2-3 minutes and then remove to wire rack to cool completely. 
**If using a conventional oven, bake the cookies at 350 for an additional 1-2 minutes for the same results.

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