What kind of chocolate, and method, should I use to make a simple
chocolate to drizzle on top of otherwise plain sugar cookies? I've
tried melting Nestle's chips in a double boiler, added some powdered
sugar, and then a bit of cornstaarch to try to thicken it. It was too
runny, and when cooled still didn't harden enouch -- cookies in a jar
would stick to each other. Is there a cerain kind of chocolate for
melting and then hardening?

On Sun, 08 Apr 2007 12:41:18 -0700, JimL wrote:

> What kind of chocolate, and method, should I use to make a simple
> chocolate to drizzle on top of otherwise plain sugar cookies? I've
> tried melting Nestle's chips in a double boiler, added some powdered
> sugar, and then a bit of cornstaarch to try to thicken it. It was too
> runny, and when cooled still didn't harden enouch -- cookies in a jar
> would stick to each other. Is there a cerain kind of chocolate for
> melting and then hardening?

You could try 'bark' or coating chocolate. I see it in the local mega-mart.

On Apr 8, 12:41 pm, "JimL" > wrote:
> What kind of chocolate, and method, should I use to make a simple
> chocolate to drizzle on top of otherwise plain sugar cookies? I've
> tried melting Nestle's chips in a double boiler, added some powdered
> sugar, and then a bit of cornstaarch to try to thicken it. It was too
> runny, and when cooled still didn't harden enouch -- cookies in a jar
> would stick to each other. Is there a cerain kind of chocolate for
> melting and then hardening?

Couverature, but that needs tempering. Try your chips again, and be
sure not to overheat. Also, don't add other stuff to it to try to
thicken. Or if flavor isn't too important to you, then I would
recommend bark, also.

"Merryb" > wrote in message
ups.com...
> On Apr 8, 12:41 pm, "JimL" > wrote:
>> What kind of chocolate, and method, should I use to make a simple
>> chocolate to drizzle on top of otherwise plain sugar cookies? I've
>> tried melting Nestle's chips in a double boiler, added some powdered
>> sugar, and then a bit of cornstaarch to try to thicken it. It was too
>> runny, and when cooled still didn't harden enouch -- cookies in a jar
>> would stick to each other. Is there a cerain kind of chocolate for
>> melting and then hardening?
>
> Couverature, but that needs tempering. Try your chips again, and be
> sure not to overheat. Also, don't add other stuff to it to try to
> thicken. Or if flavor isn't too important to you, then I would
> recommend bark, also.
>

why not leave the chips unadulterated. melt and drizzle on cookie, let harden.
should be firm like the chips but not rock break teeth breaking hard. That's
what I do when i want to dip the ends of biscotti in chocolate and it is good.

--
Laura

-Sautéed poo is still poo!

Come join us at The Dirty Old Ladies and The Dirty Old Men!
http://groups.yahoo.com/group/TheDirtyOldLadies/

you can put the chocolate chips in a glass measuring cup (make sure
it's dry, or the chocolate can seize, that's nasty stuff). Melt a
little, stir, melt again, then drizzle on your cookies. Put the
cookies in the fridge for a short time and the chocolate will harden.
I've done this with biscotti.


> >> What kind of chocolate, and method, should I use to make a simple
> >> chocolate to drizzle on top of otherwise plain sugar cookies?

"Marge" ) writes:
> you can put the chocolate chips in a glass measuring cup (make sure
> it's dry, or the chocolate can seize, that's nasty stuff). Melt a
> little, stir, melt again, then drizzle on your cookies. Put the
> cookies in the fridge for a short time and the chocolate will harden.
> I've done this with biscotti.
>
Does it turn to a state where it remains relatively "hard" when back
to room temperature?

Michael

>
>> >> What kind of chocolate, and method, should I use to make a simple
>> >> chocolate to drizzle on top of otherwise plain sugar cookies?
>

On 10 Apr 2007 12:46:38 -0700, "Marge" > wrote:

>you can put the chocolate chips in a glass measuring cup (make sure
>it's dry, or the chocolate can seize, that's nasty stuff). Melt a
>little, stir, melt again, then drizzle on your cookies. Put the
>cookies in the fridge for a short time and the chocolate will harden.

Or, if you want to avoid differing effects due to varying ingredients in
different brands of chocolate chips, just use straight dark choclate and chop it
coarsely before melting.

There's no particular reason to use chips if you're going to melt the chocolate
anyway.

-- Larry

no, it just saves you the trouble of having to chop chocolate

> There's no particular reason to use chips if you're going to melt the chocolate
> anyway.
>
> -- Larry

"Laura" ) writes:
> "Merryb" > wrote in message
> ups.com...
>> On Apr 8, 12:41 pm, "JimL" > wrote:
>>> What kind of chocolate, and method, should I use to make a simple
>>> chocolate to drizzle on top of otherwise plain sugar cookies? I've
>>> tried melting Nestle's chips in a double boiler, added some powdered
>>> sugar, and then a bit of cornstaarch to try to thicken it. It was too
>>> runny, and when cooled still didn't harden enouch -- cookies in a jar
>>> would stick to each other. Is there a cerain kind of chocolate for
>>> melting and then hardening?
>>
>> Couverature, but that needs tempering. Try your chips again, and be
>> sure not to overheat. Also, don't add other stuff to it to try to
>> thicken. Or if flavor isn't too important to you, then I would
>> recommend bark, also.
>>
>
> why not leave the chips unadulterated. melt and drizzle on cookie, let harden.
> should be firm like the chips but not rock break teeth breaking hard. That's
> what I do when i want to dip the ends of biscotti in chocolate and it is good.
>
I think because the original poster is not satisfied with the state of the
chocolate after melting.

This is subjective, but it seems after making thousands of chocolate chip
cookies over a decade, some brands of chocolate chips are better at reverting
to their "natural" state. I tended to buy the cheapest, and then decided
the chips were staying too "gooey". It seems better with a more expensive
brand.

I'm also willing to believe it might not be the chips, but something else
in the process that is providing some variant, though I couldn't say
what. I've made the same recipe enough that the variants that I used
to see are long gone.

Commercial chocolate chip cookies have a relatively firm chip, and
they generally don't melt too badly in your fingers while you eat them.

I think that's what the poster is asking about, because after melting
the chocolate chips, they stay too soft and thus it's too messy in your
hands.

Michael

"Michael Black" > wrote in message
...
> "Laura" ) writes:
>> "Merryb" > wrote in message
>> ups.com...
>>> On Apr 8, 12:41 pm, "JimL" > wrote:
>>>> What kind of chocolate, and method, should I use to make a simple
>>>> chocolate to drizzle on top of otherwise plain sugar cookies? I've
>>>> tried melting Nestle's chips in a double boiler, added some powdered
>>>> sugar, and then a bit of cornstaarch to try to thicken it. It was too
>>>> runny, and when cooled still didn't harden enouch -- cookies in a jar
>>>> would stick to each other. Is there a cerain kind of chocolate for
>>>> melting and then hardening?
>>>
>>> Couverature, but that needs tempering. Try your chips again, and be
>>> sure not to overheat. Also, don't add other stuff to it to try to
>>> thicken. Or if flavor isn't too important to you, then I would
>>> recommend bark, also.
>>>
>>
>> why not leave the chips unadulterated. melt and drizzle on cookie, let
>> harden.
>> should be firm like the chips but not rock break teeth breaking hard. That's
>> what I do when i want to dip the ends of biscotti in chocolate and it is
>> good.
>>
> I think because the original poster is not satisfied with the state of the
> chocolate after melting.
>
> This is subjective, but it seems after making thousands of chocolate chip
> cookies over a decade, some brands of chocolate chips are better at reverting
> to their "natural" state. I tended to buy the cheapest, and then decided
> the chips were staying too "gooey". It seems better with a more expensive
> brand.
>
> I'm also willing to believe it might not be the chips, but something else
> in the process that is providing some variant, though I couldn't say
> what. I've made the same recipe enough that the variants that I used
> to see are long gone.
>
> Commercial chocolate chip cookies have a relatively firm chip, and
> they generally don't melt too badly in your fingers while you eat them.
>
> I think that's what the poster is asking about, because after melting
> the chocolate chips, they stay too soft and thus it's too messy in your
> hands.
>
> Michael
>

I've used gently in the microwave melted regular chips - think i used Kroger
brand to dip the ends of biscotti in with much success. kept them cool ( to
room temp) it sets up and then store in a tightly sealed container. I think
all chocolate chip i have used returns to a more solid state when cooled after
warming to liquid state. Chocolate chips r the easiest thing to work with. Any
brand i think..

--
Laura

-Sautéed poo is still poo!

Come join us at The Dirty Old Ladies and The Dirty Old Men!
http://groups.yahoo.com/group/TheDirtyOldLadies/

On Apr 10, 3:53 pm, (Michael Black) wrote:
> "Laura" ) writes:
> > "Merryb" > wrote in message
> oups.com...
> >> On Apr 8, 12:41 pm, "JimL" > wrote:
> >>> What kind of chocolate, and method, should I use to make a simple
> >>> chocolate to drizzle on top of otherwise plain sugar cookies? I've
> >>> tried melting Nestle's chips in a double boiler, added some powdered
> >>> sugar, and then a bit of cornstaarch to try to thicken it. It was too
> >>> runny, and when cooled still didn't harden enouch -- cookies in a jar
> >>> would stick to each other. Is there a cerain kind of chocolate for
> >>> melting and then hardening?
>
> >> Couverature, but that needs tempering. Try your chips again, and be
> >> sure not to overheat. Also, don't add other stuff to it to try to
> >> thicken. Or if flavor isn't too important to you, then I would
> >> recommend bark, also.
>
> > why not leave the chips unadulterated. melt and drizzle on cookie, let harden.
> > should be firm like the chips but not rock break teeth breaking hard. That's
> > what I do when i want to dip the ends of biscotti in chocolate and it is good.
>
> I think because the original poster is not satisfied with the state of the
> chocolate after melting.
>
> This is subjective, but it seems after making thousands of chocolate chip
> cookies over a decade, some brands of chocolate chips are better at reverting
> to their "natural" state. I tended to buy the cheapest, and then decided
> the chips were staying too "gooey". It seems better with a more expensive
> brand.
>
> I'm also willing to believe it might not be the chips, but something else
> in the process that is providing some variant, though I couldn't say
> what. I've made the same recipe enough that the variants that I used
> to see are long gone.
>
> Commercial chocolate chip cookies have a relatively firm chip, and
> they generally don't melt too badly in your fingers while you eat them.
>
> I think that's what the poster is asking about, because after melting
> the chocolate chips, they stay too soft and thus it's too messy in your
> hands.
>
> Michael- Hide quoted text -
>
> - Show quoted text -

Ed Zachary