Thursday, June 23, 2011

Chocolate CHOCOLATE Chip Cookies

Warning:  DO NOT make these cookies unless you love chocolate

They are chocolate-y.

And if you underbake them just a tad, like I prefer to do, they are fully of gooey goodness.

If you do not 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 as an end of school year treat.  Or bake them and pack them to take to the beach.  Or on a car trip.

Or just bake them and set them on your counter.  And eat one every time you walk by.   And then hit the gym because it IS swimsuit season.  And chocolate has been known to stick to certain areas.

But one isn't gonna stick to anything.

So eat the largest one on the cooling rack. Share the rest, if you can find the strength.

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.


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