Sunday, April 10, 2011
Double Chocolate Chip Cookies.
I had to get my chocolate fix in somehow ;) I added peanut butter and milk chocolate chips just to use up half of a bag I had in the cupboard, but feel free to add semisweet, bittersweet, white, mint chips, toasted walnuts or pecans, dried cherries, whatever makes you happiest! I like to make these tiny for some reason but I imagine they'd make amazing ice cream sandwiches if you're feeling indulgent.
I LOVE chewy cookies, especially when I'm craving chocolate and I found lining the cookie sheets with foil instead of parchment paper actually resulted in chewier cookies, but the trick is just to not overbake these. Take them out of the oven as soon as they start to develop slight cracks on top if you want chewy, leave them in a tad longer if you want crunchier cookies.
Double Chocolate Chip Cookies
Adapted from my mom's recipe box
1/2 cup plus 2 tablespoons unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips (or any add-in you want)
Preheat the oven to 350 degrees F. and line baking sheets with parchment paper or foil.
In a mixing bowl, cream together the butter and sugar until light and fluffy, then add in the egg and vanilla extract. In a smaller bowl, whisk together the flour, cocoa powder, baking soda, and salt then add the dry ingredients to the butter mixture, stirring until almost completely mixed. Stir in the chips or add-ins and mix until a dough forms.
Breaking off small pieces of dough, form rounds and place them about 1/2" apart on the cookie sheets. Bake in the oven for 8-10 minutes, until just set on top. Let cool on wire racks, then store airtight for up to 3 days, but I guarantee they won't last that long :)