Thursday, October 14, 2010

Double The Chocolate, Double The Fun

Today I played with my favorite chocolate chip cookie recipe to make it a little more.....chocolate-y. It worked and I am so pleased with the results.

They are crisp on the outside and moist and fudgy on the inside, everything I like in a cookie.

They don't have a ton of extra chocolate, I didn't want the flavor to be so strong that it overwhelmed everything else. They are chocolate kissed. That sounds lovely doesn't it?

I'm not going to bore you with the process of making the cookies. You mix the butter, shortening, sugars and egg until creamy. Add everything but the chocolate chips and stir well. Mix in the chips and scoop and bake. Pretty straightforward right? I think so too.

Adapted from Betty Crocker's New Cookbook

3/4 cup brown sugar
3/4 cup white sugar
1/2 cup stick butter or margarine, softened
1/2 cup shortening
1 teaspoon vanilla
1 large egg
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3 Tablespoons unsweetened baking cocoa
1 Tablespoon oil
1 (12 oz) package chocolate chips
1 cup chopped nuts, optional

Mix sugars, margarine, vanilla and egg in a large bowl. Add cocoa and oil, mix well. Stir in flour, baking soda and salt (dough will be stiff). Fold in chocolate chips and nuts, if using.

Drop by rounded Tablespoons on a cookie sheet and bake in a 350 degree oven for 8-10 minutes. Cool slightly; remove from cookie sheet, cool on wire rack.

*Note* I used cocoa powder and oil because I never have unsweetened baking chocolate in my house, but if you have some one square, melted and cooled, you can replace the cocoa and oil with it.



Guy said...

whenever you alter a recipe, you should highlight the changes in a different color font. Then we could learn from what you did.

Charley said...

All I did was add the chocolate and oil. The rest is just regular recipe.