Thursday, September 22, 2011

For the Chocoholic in You!

It's another rainy day in New England. And when it rains a girls gotta bake. I love these cookies and so does my family. I'll make a double batch and they will be gone by tomorrow! They are bendable, delicious, and chocolaty. They seem real wet when scooping out the batter. But, believe me when I tell you they come out fine. Just don't over bake....

Makes about 3 dozen
1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces milk chocolate chips
1 stick (8 tablespoons) unsalted butter
1 1/2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract

*Preheat oven to 325 degrees.

* Melt butter and stir together with the cocoa powder to a thick paste, set aside.

* Whisk together flour, baking soda, and salt in a medium bowl; set aside.
* Cream sugar, eggs, and vanilla; mix on medium speed until combined. Add in Cocoa/butter mixture, keep mixing.

* Fold in dry ingredients to mix. add in chocolate chips.
* Scoop batter using a 1 1/2-inch ice cream scoop; place 2 inches apart on parchment-lined baking sheets. Bake until cookies are flat and surfaces begin to crack, about 12 minutes.Transfer on parchment to wire racks. Let cool 5 minutes. Cookies can be stored in an airtight container at room temperature for up to 3 days.
Helpful Hint
These rich cookies will be real soft when they come out of the oven. They will crisp up!

1 Others Say::

Susie said...

Is this still Kim Rochefort class of 1982??? It's me, Sue Fracker, thought I would let you know I'm performing tomorrow night in North Attelboro (south of Boston) for a Breast Cancer benefit. Friend me on Facebook for the details! And yes, I am a chocoholic, so this worled out well. Have a great day!