Warning: DO NOT make these cookies unless you love chocolate.
They are chocolate-y.
If you underbake them just a tad, like I prefer to do, they are fully of gooey goodness. If you don't underbake them, they have a "cake-like" consistency. I feel it's a win-win. I am not a fan of the crunchy cookie. I know many who are, it just ain't my style.
Anyhow, I feel these are very well suited for an after school treat. Or you could bake them and bring them to a Spring picnic or party. Even better just do what I do, which is bake them and set them on your counter, and eat one every time you walk by.
Whatever floats your chocolate-loving boat.
They are chocolate-y.
If you underbake them just a tad, like I prefer to do, they are fully of gooey goodness. If you don't underbake them, they have a "cake-like" consistency. I feel it's a win-win. I am not a fan of the crunchy cookie. I know many who are, it just ain't my style.
Anyhow, I feel these are very well suited for an after school treat. Or you could bake them and bring them to a Spring picnic or party. Even better just do what I do, which is bake them and set them on your counter, and eat one every time you walk by.
Whatever floats your chocolate-loving boat.
1 cup salted butter, soft
1 1/2 cups white sugar
2 eggs
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
2/3 cup unsweetened cocoa powder
2 cups chocolate chips
Optional add in: 1 cup chopped walnuts
1. Preheat oven to 350 degrees
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy. This should take about 5-8 minutes. Add the eggs one at a time and mix to incorporate. Add the vanilla and mix thoroughly.
3. In a 1 gallon plastic food bag, place the all-purpose flour, baking soda, and cocoa powder. Seal the bag and massage the ingredients to combine.
4. Add the flour and cocoa mix to the creamed butter and sugar. Mix together until the dough appears completely combined (approx 3 min). Add chocolate chips (and walnuts, if desired) and stir them into the dough. Drop by tablespoons onto an ungreased cookie sheet. Or roll into balls, place about two inches apart on the sheet, and flatten slightly with your fingers.
5. Bake for 10-12 minutes. The cookies will appear to be just barely firm. I highly recommend underbaking just enough for the center to be a tad undone. Let cookies sit and set on cookie sheet and extra 2 minutes before transferring to wire rack.
Eat one fresh and gooey. When cookies cool the gooey centers will become soft, chewy and heavenly.
Once cool, store in airtight containers.
*This is a worthwhile repost. I'm still unpacking over here. ;) *
They are chocolate-y.
If you underbake them just a tad, like I prefer to do, they are fully of gooey goodness. If you don't underbake them, they have a "cake-like" consistency. I feel it's a win-win. I am not a fan of the crunchy cookie. I know many who are, it just ain't my style.
Anyhow, I feel these are very well suited for an after school treat. Or you could bake them and bring them to a Spring picnic or party. Even better just do what I do, which is bake them and set them on your counter, and eat one every time you walk by.
Whatever floats your chocolate-loving boat.
1 cup salted butter, soft
1 1/2 cups white sugar
2 eggs
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
2/3 cup unsweetened cocoa powder
2 cups chocolate chips
Optional add in: 1 cup chopped walnuts
1. Preheat oven to 350 degrees
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy. This should take about 5-8 minutes. Add the eggs one at a time and mix to incorporate. Add the vanilla and mix thoroughly.
3. In a 1 gallon plastic food bag, place the all-purpose flour, baking soda, and cocoa powder. Seal the bag and massage the ingredients to combine.
4. Add the flour and cocoa mix to the creamed butter and sugar. Mix together until the dough appears completely combined (approx 3 min). Add chocolate chips (and walnuts, if desired) and stir them into the dough. Drop by tablespoons onto an ungreased cookie sheet. Or roll into balls, place about two inches apart on the sheet, and flatten slightly with your fingers.
5. Bake for 10-12 minutes. The cookies will appear to be just barely firm. I highly recommend underbaking just enough for the center to be a tad undone. Let cookies sit and set on cookie sheet and extra 2 minutes before transferring to wire rack.
Eat one fresh and gooey. When cookies cool the gooey centers will become soft, chewy and heavenly.
Once cool, store in airtight containers.
*This is a worthwhile repost. I'm still unpacking over here. ;) *
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