Double chocolate chip cookies
My very first blog... my very first post !! Yay!! I finally managed to to it...!
Hmmm now comes the question... what to write about ??? Well I was wondering, why not start with something sweet..
I've gone nuts over baking. . God knows what's gotten into me.. here I am trying to lose weight. .. cut down on calories and all that... but no... my mind says bake bake bake... rite now the obsession is over chocolate chip cookies! Yum yum !
Well my first reason to post this recipe is that It's pretty cold outside and who doesnt like munching on warm soft chewy cookies in this weather? Well yeah there are other healthier or um not so healthy options too.. but well I like these... hope you do too ;)
Ah well the other reason for this inspiration is because this is a tried and tested recipe.. and it not just came out great but also tasted amazing !!
Well whatever the reason, it sounds great and I have pictures too !! So here u Go!
Double chocolate chip cookies
This recipes make about 16 COOKIES
Prep time: 2 HOURS, 10 MINUTES (INCLUDES CHILLING)
Total time: 2 HOURS, 25 MINUTES
Ingridients
1/2 cup unsalted butter, softened to room temperature*
My very first blog... my very first post !! Yay!! I finally managed to to it...!
Hmmm now comes the question... what to write about ??? Well I was wondering, why not start with something sweet..
I've gone nuts over baking. . God knows what's gotten into me.. here I am trying to lose weight. .. cut down on calories and all that... but no... my mind says bake bake bake... rite now the obsession is over chocolate chip cookies! Yum yum !
Well my first reason to post this recipe is that It's pretty cold outside and who doesnt like munching on warm soft chewy cookies in this weather? Well yeah there are other healthier or um not so healthy options too.. but well I like these... hope you do too ;)
Ah well the other reason for this inspiration is because this is a tried and tested recipe.. and it not just came out great but also tasted amazing !!
Well whatever the reason, it sounds great and I have pictures too !! So here u Go!
Double chocolate chip cookies
This recipes make about 16 COOKIES
Prep time: 2 HOURS, 10 MINUTES (INCLUDES CHILLING)
Total time: 2 HOURS, 25 MINUTES
Ingridients
1/2 cup unsalted butter, softened to room temperature*
1/2 cup granulated sugar
1/2 cup dark brown sugar (or light brown sugar)
1 large egg, room temperature
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/8 teaspoon salt
2 Tablespoons milk
1 and 1/4 cups milk/ semi-sweet/white/dark chocolate chips, plus a few more to sprinkle on top
Method :
Using a handheld or stand mixer, cream the butter on medium speed for about 20 seconds. Add the sugars with the mixer running on medium speed. Cream it all together until light and fluffy. Beat in the egg and vanilla. Scrape down the sides of the bowl as needed.
In a separate medium size bowl, toss the flour, cocoa powder, baking soda, and salt together. Slowly add to the wet ingredients with the mixer running on low. The dough will be very thick. By hand, stir in the milk, then fold in the white chocolate chips. The dough will be thick and very sticky. Chill for at least 2 hours and up to 36 hours, covered. Chilling is *mandatory.*
Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Take 2 Tablespoons of chilled dough and roll into a ball. Place on cookie sheet and press a few more white chocolate chips on the tops, if desired.
Bake for 12 minutes. Cookies will appear undone and very soft. Press down (gently) if cookies are too puffy. Allow to cool on the cookie sheet for at least 5 minutes before transferring to a wire rack to cool completely.
Cookies stay fresh and soft in an airtight container up to 7 days.
Notes:
DO NOT OVERBAKE. The cookie might look underdone , but no matter how tmpting it is ro cook dor another min or so DO NOT DO IT. I did and the cookies turned brittle.
Use Room temperature butter and eggs. You will you get better results as well as save a lot of energy.
This dough freezes well up to 3 months if rolled into balls and kept in an airtight container or a ziploc bag. To use it again just put them on a lined baking tray and cook for one additional minute.
Lastly do not forget to chill your dough (chill not freeze). I know its a hard thing to do, especially when we are craving for a warm cookie, but trust me the more its chilled the better it is.
Hope you enjoy these cookies as much as I did !
1/2 cup dark brown sugar (or light brown sugar)
1 large egg, room temperature
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/8 teaspoon salt
2 Tablespoons milk
1 and 1/4 cups milk/ semi-sweet/white/dark chocolate chips, plus a few more to sprinkle on top
Method :
Using a handheld or stand mixer, cream the butter on medium speed for about 20 seconds. Add the sugars with the mixer running on medium speed. Cream it all together until light and fluffy. Beat in the egg and vanilla. Scrape down the sides of the bowl as needed.
In a separate medium size bowl, toss the flour, cocoa powder, baking soda, and salt together. Slowly add to the wet ingredients with the mixer running on low. The dough will be very thick. By hand, stir in the milk, then fold in the white chocolate chips. The dough will be thick and very sticky. Chill for at least 2 hours and up to 36 hours, covered. Chilling is *mandatory.*
Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Take 2 Tablespoons of chilled dough and roll into a ball. Place on cookie sheet and press a few more white chocolate chips on the tops, if desired.
Bake for 12 minutes. Cookies will appear undone and very soft. Press down (gently) if cookies are too puffy. Allow to cool on the cookie sheet for at least 5 minutes before transferring to a wire rack to cool completely.
Cookies stay fresh and soft in an airtight container up to 7 days.
Notes:
DO NOT OVERBAKE. The cookie might look underdone , but no matter how tmpting it is ro cook dor another min or so DO NOT DO IT. I did and the cookies turned brittle.
Use Room temperature butter and eggs. You will you get better results as well as save a lot of energy.
This dough freezes well up to 3 months if rolled into balls and kept in an airtight container or a ziploc bag. To use it again just put them on a lined baking tray and cook for one additional minute.
Lastly do not forget to chill your dough (chill not freeze). I know its a hard thing to do, especially when we are craving for a warm cookie, but trust me the more its chilled the better it is.
Hope you enjoy these cookies as much as I did !
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