web analytics
Warm Chocolate Chip Cookies from the WFO - Forno Bravo Forum: The Wood-Fired Oven Community



New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

Forno Bravo
See more
See less

Warm Chocolate Chip Cookies from the WFO

  • Filter
  • Time
  • Show
Clear All
new posts

  • Warm Chocolate Chip Cookies from the WFO

    Here's an easy dessert idea thats perfect for entertaining. We like to keep chocolate chip cookie dough in the refrigerator for a dessert that everybody seems to like - freshly baked chocolate chip cookies served hot from the wood fired oven. If we leave the door off the oven while enjoying a dinner from the WFO, (say a roast chicken), by the time the dishes are cleared, the floor temp in our Mugnaini Medio 110 seems to be perfect for baking cookies (around 350 - 375 F. floor temp + or - a few degrees ). I realized that this may not be the case in other ovens.

    I place one or two half sheet pans with the cookies in the oven,partially close the door, and set the timer for about 10 minutes, checking on their progress after 7 or 8 minutes to make sure they aren't getting done too fast.

    The cookie dough keeps for several days in the refrigerator (usually the dough keeps for a lot longer than it lasts

  • #2
    Re: Warm Chocolate Chip Cookies from the WFO

    A hint about chocolate chip cookies: buy the big chocolate bars when they are on sale, and chop them up to use instead of the bagged chocolate chips. Much better flavor. Chocolate chips taste like parafin next to a good chocolate bar.
    My geodesic oven project: part 1, part 2


    • #3
      Re: Warm Chocolate Chip Cookies from the WFO

      Chocolate? What a great idea. My usual question is "What kind of chocolate dessert are we having?" I concur about the chopped chocolate. As I recall from the "stolen" Mrs. Fields recipe, it called for both kinds and used ground oatmeal in the mix. Even richer! Thanks for the prompt!
      "The road of excess leads to the Palace of Wisdom."


      • #4
        Re: Warm Chocolate Chip Cookies from the WFO

        Anyone ever tried cooking them in a hotter oven? Say 600 or so?


        • #5
          Re: Warm Chocolate Chip Cookies from the WFO

          Hi Richie,

          My first experience with chocolate and oatmeal cookies was pretty much a disaster but there were a few halves of cookies that were stellar.

          I think this would be somewhat similar to the 600 degree experience you were asking for - I think it's just too hot to cook them without burning or over carmelizing the sugar in them

          Initial oven condition - Pizza cooking completed and no flames in the oven for an hour with door off. Lovely bride has cravings for cookies. Oven fire had burned down so largest coals the size of quarters pushed far to the back in a 1m oven. Maybe a one foot x 6 inch x 3 inch high lump of coals and ash left.

          The plan was to place the cookie sheet halfway in the oven opening and rotate every 5 mins or so over the course of 20 mins to get even heat coverage.

          At ll pm with little light, the first 5 mins rotation looked good. However the second rotation is where I failed - when I checked again many of the cookies were already tinged with black or very dark brown. Too much heat. Should have tried this a few times before trying it with guests....

          I pulled the sheet 1-2 inches outside of the opening and finished the last 2 rotations there.

          I got a bit of ribbing from my wife and guests (she wanted to cook them in the normal oven-and I insisted on the WFO), but they all went to the cookie sheet and breaking off the good parts - the ribbing turned into encouragement to try again next time - with volunteers to stand watch!!! I think they liked the pieces with a bit of carmelization but still moist on the inside. - in a normal oven when you see a cookie like that it is usually hard as a brickbat inside.

          I particularly liked the oatmeal and raisin cookies....

          My oven progress -


          • #6
            Re: Warm Chocolate Chip Cookies from the WFO

            Oh, really well that is sound delicious cookies. Hope someday I can bake like that chocolate cookies. And I will testament here in this thread.