Saturday, December 4, 2010

Double Chocolate Cookies

Oh mama, the Christmas cookie-making continues this weekend with one of my all-time favorite cookies.  It's a double chocolate cookie that ends up with this phenomenal cake-like texture. It's everything you'd love about your own, personal, wee tiny chocolate cake - plus chocolate chunks.  Whoa ho ho!

This is a recipe I adapted from The Cookie Book.

Double Chocolate Cookies

3/4 cup unsalted, room temperature butter
1 1/4 cup brown sugar
3 eggs
1 tsp vanilla extract
2 1/2 cups all purpose flour
2 1/4 tsp baking powder
1/2 tsp salt
1/2 cup unsweetened cocoa powder
1 1/3 cup white chocolate chips (or chocolate chunks, or peanut butter chips, or peppermint sticks, or crack - whatever. you can't go wrong)

Preheat oven to 365 degrees. Line your cookie sheet with parchment paper or spray with non-stick cooking spray.
Cream the butter and sugar together, then beat in the eggs, one at a time until everything is thoroughly mixed. Next, beat in the vanilla. In a separate bowl mix together the dry ingredients (sift if your cocoa is lumpy). Add the dry ingredients to the butter/sugar mixture and blend. Then mix in the chocolate chips.
Drop by level tablespoons onto the cookie sheet, spacing them far apart (they spread). Bake 10-12 minutes. Let the cookies cool on the sheet for a few minutes before transferring to a cooling rack to cool. 
Unfortunately this only makes about 35 cookies - no where NEAR enough once you've had a sample. So don't clean the mixer bowl, just go ahead and make another batch.


Did someone say cookie?


3 comments:

  1. yoo are making me hungry ohoh there goes the diet..

    ReplyDelete
  2. Oo. I like the idea of putting candy cane in the cookies! Nummers.

    ReplyDelete