Double Chocolate Cookie

I know it’s January and everyone is trying really hard to get on the eat better boat.  I know I’m part of that crowd.  However, last night I was attacked by the thing from the refrigerator.

It was terrify.

It was horrible.

It was…left over chocolate cookie dough begging to be baked up.  Now, I did have the willpower to just freeze the container of evil, but it made me think that I hadn’t shared this particular evil just yet.  I love these cookies.  The original recipe was on the back of bags of Reeses Peanut Butter Chips…and may still be there.  It’s a dark chocolate base cookie with a nice chewy crisp combination going on that you then added peanut butter chips to.  It’s a nice enough recipe but my boys, having tried serveral variations, determined that they like it much better when I forgo the peanut butter chips and instead lace the dough with mini semi sweet chocolate chips and white baking chips.  Who am I to buck a household fave?

 

Cream until light and fluffy

The Dry Team

Bringing it all together

Jana loves her 2 tsp disher

Om nom nom nom

 

Double Chocolate Cookies

 

1 1/4 c butter; softened

2 cups sugar

2 eggs

2 tsp vanilla

2 cups flour

3/4 cup dutch cocoa

1 tsp baking soda

1/2 tsp salt

2 tsp Ultra Gel

1/8-1/4 cup milk as needed

2 cups white chocolate chips

1 cup mini semi-sweet chocolate chips

Cream butter and sugar in large mixer bowl until light and fluffy.  Add eggs and vanilla and beat well.  Combine dry ingredients and gradually blend into creamed mixture.  Add milk as needed to form a soft cookie dough.  Stir in chips.  Drop by teaspoonfuls onto ungreased cookie sheet.  Bake at 350 F for 8-9 minutes.  Cookies will puff during baking and flatten upon cooling.  Cool until set, remove from cookie sheet and cool.  Eat!  Maybe share with others if you really love them.

Jana Brown

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