Holroyd BBC Rocker Arms

mannymen · 04-19-2011, 12:07 PM

Not kidding Plugra butter and Callebaut dark chocolate are the key ingredients. Make them golf ball sized at a min and pat them down a little to flatten them and they'll come out about 4 inches round. Cook at 375 degrees for 10 mins max. After 10 mins, you'll then have to put the whole tray into the refrig or freezer for 30 mins. They'll be too gooey if you pull them out of the oven and try to pull them off of the cookie sheet.

These particular cookies were a recipe of an old GF, that the Boston Globe/Herald had a write up on. She wasn't happy about me spreading the recipe news to anyone, but you know what they say next

These are high end Cchip cookies, so no jokers that think the store bought crap cookies are good.

You have to follow the recipe and you MUST cool them (frig/freezer) for 30-45 mins or you'll have a mess on hand.

Adios now someone please send me a pic of Holroyd's rocker arm setup

04-19-2011, 12:07 PM	#14
mannymen Senior Member Join Date: Apr 2003 Posts: 728 Likes: 5 Liked 13 Times in 7 Posts	Re: Holroyd BBC Rocker Arms Not kidding Plugra butter and Callebaut dark chocolate are the key ingredients. Make them golf ball sized at a min and pat them down a little to flatten them and they'll come out about 4 inches round. Cook at 375 degrees for 10 mins max. After 10 mins, you'll then have to put the whole tray into the refrig or freezer for 30 mins. They'll be too gooey if you pull them out of the oven and try to pull them off of the cookie sheet. These particular cookies were a recipe of an old GF, that the Boston Globe/Herald had a write up on. She wasn't happy about me spreading the recipe news to anyone, but you know what they say next These are high end Cchip cookies, so no jokers that think the store bought crap cookies are good. You have to follow the recipe and you MUST cool them (frig/freezer) for 30-45 mins or you'll have a mess on hand. Adios now someone please send me a pic of Holroyd's rocker arm setup __________________ N/A