Ritz Carlton Chocolate Chip Cookies Recipes
RITZ CARLTON CHOCOLATE CHIP COOKIES
Make and share this Ritz Carlton Chocolate Chip Cookies recipe from Food.com.
Provided by Mebriella
Categories Chocolate Chip Cookies
Time P1DT12m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Line a baking sheet with parchment paper. Set aside.
- Cream butter and sugars together until light and fluffy, about 2 minutes.
- Add eggs and vanilla and mix until incorporated.
- Stir the dry ingredients in (baking soda, salt and flour) until evenly combined and finally the chocolate chips.
- Chill dough for 24 hours.
- Preheat oven to 350°.
- Scoop batter onto baking sheet on large mounds, 2-3 inches apart.
- Bake 10-12 minutes until edges are golden and centers are almost set.
- Transfer to wire rack to cool completely.
Nutrition Facts : Calories 603.5, Fat 31, SaturatedFat 18.7, Cholesterol 89.6, Sodium 176.6, Carbohydrate 81.1, Fiber 2.9, Sugar 53.8, Protein 6.2
RITZ-CARLTON CHOCOLATE BOURBON CAKE
For chocoholics only! Can't tell you which newspaper published this or when (another one of Mom's clippings). When the original requested recipe arrived it listed the ingredients for 15 cakes! Doug Flick, assistant pastry chef recalculated to make a single 9-inch cake and tested the reduced version in the Ritz-Carlton kitchens.
Provided by ElaineAnn
Categories Dessert
Time 4h
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Soak currants in bourbon and water overnight, or heat liquid and let currants soak for 1 hour.
- Beat egg yolks and confectioners' sugar to full volume, until thick and lemon colored and mixture forms a ribbon.
- In a clean bowl, with clean beaters, beat whites, gradually adding granulated sugar, t soft peaks.
- Add yolks to whites and mix at medium speed. Add melted butter until incorporated.
- Remove from mixer and fold in melted chocolate, walnuts, and currants (with 2 tablespoons of liquid they soaked in).
- Add flavorings and fold in cake flour. Pour into a greased and floured 9-inch springform pan lined with baking parchment.
- Place pan on a large sheet of heavy-duty foil wrap and shape to contour of pan at least halfway up. Bake in a water bath (a roasting pan filled halfway with water will do) at 275° about 3 to 3 1/2 hours, or until a knife poked in center is just a little moist. Don't be alarmed by crust forming on top; the top will be turned over and become the bottom.
- When cake is cool, remove from pan and turn over. Melt the remaining 8 ounces of chocolate and the butter separately. Add the butter to the chocolate and mix well.
- Pour over the cake, frost top and sides and refrigerate until firm.
Nutrition Facts : Calories 742.9, Fat 51.2, SaturatedFat 28.6, Cholesterol 155.4, Sodium 44.1, Carbohydrate 70.9, Fiber 6.5, Sugar 51.7, Protein 9.6
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