Try this Moose Tracks Cookies recipe, or contribute your own.
- Carbohydrate 7.03819107736038 g
- Cholesterol 3.29619213031033 mg
- Fat 4.22483389654171 g
- Fiber 0.411556721627471 g
- Protein 0.917221559158177 g
- Saturated Fat 2.57683782762548 g
- Serving Size 1 1 cookie (22g)
- Sodium 1052.07314939079 mg
- Sugar 6.62663435573291 g
- Trans Fat 0.274862029839472 g
- Calories 66 calories
Step-by-step
- Preheat the oven to 350*.
- In a medium saucepan combine the chocolate chips, unsweetened chocolate, and the butter.
- Cook and stir over low heat until melted.
- Remove from heat.
- Add the eggs, sugar, flour, vanilla, and baking powder.
- Stir with a spoon until combined.
- Stir in the white chocolate chips and the mini peanut butter cups.
- Drop dough by rounded teaspoons on baking sheet.
- Bake 8-10 minutes or until the edges are firm.
- Let cool on sheets for 2 minutes then remove to wax paper to cool all the way.
- Store at room temperature in an airtight container.
- Keep the layer separated with wax paper.
- Makes 36 cookies.
Standard ingredient lists omit thermal physics, leaving home bakers to guess how melted chocolate interacts with raw eggs. Combining hot melted chocolate directly with cold eggs causes the lipids to seize and scrambles the albumen if the pan remains over direct heat. Remove the saucepan from the heat source completely before incorporating the dairy and eggs. Maintaining a gentle residual warmth allows the sugar to dissolve without cooking the protein.
Preventing Structural Collapse
Excessive mixing activates the gluten in the meager flour quantity, transforming chewy rounds into dense, rubbery pucks. Stir the batter only until streaks of flour disappear, folding the white chips and peanut butter cups in last to prevent premature melting from residual pan heat. Portioning exact rounded teaspoons ensures even baking across the sheet within the eight to ten minute window. Pull the sheets from the 350-degree oven the moment edges turn firm while centers remain soft.
Managing Residual Heat
Leaving fragile cookies on hot metal pans past the two-minute mark overcooks the bottoms and ruins the targeted texture contrast. Transfer them carefully to wax paper to finish cooling completely at ambient room temperature. Storing batches requires interleaving wax paper between layers inside an airtight container to prevent the high sugar content from fusing adjacent surfaces together over time.
