Happy Monday! Did you have a nice weekend? Ours was sunny and beautiful here in Tennessee! Which I loved so much that it is making todays dark and rainy weather extra hard! I guess I will chock it up to the old saying “Spring showers bring May flowers” and hope that its true:) This weekend I started growing some wheat grass for my Easter Table centerpiece this year. I am so excited. Have you done that before? It is surprisingly easy and you still have time to start before Easter. I posted directions here.
So, I am excited to tell you about these very chocolatey wonderful cookies! Last week I read about these cookies and could not wait to try them. Adding more chocolate to my favorite cookie–sounded like a brilliant idea to me:) I am a cookie lover and so the post was like a ‘hook line and sinker’ for me! I was sold and almost immediately got going on them. We had them for our Family Home Evening treat that night and they were a HUGE hit with my family. Such a fun twist on the classic chocolate chip cookie! We loved them and they were gone in no time!
The recipes is from Jodi of 5 Boys Baker and she writes about a few “rules” of making these cookies so I thought I better share her wisdom:) She promise that following these rules makes a HUGE difference in how they turn out:
- Don’t soften your butter before hand, you want it to be cold.
- Don’t even think about “creaming” the butter and the sugars together, just mix them for about 30 seconds or so. There will still be pebble-sized lumps of butter, but don’t worry because they will be gone by the time you mix in all the other ingredients.
- Do not over bake, they will still look slightly underbaked.
- Use Guittard milk chocolate chips if you can, they are the best ever and make all the difference in these cookies. (I have to admit I used Hershey milk chocolate chips–I know shame on me, but I had them on hand and I was so excited to make these that I couldn’t wait:) I can say they were still fantastic though! Next time I will follow your rules Jodi and get the Guittard ones, promise:)
- While you have a batch baking, keep the remaining cookie dough in the fridge until you’re ready to bake the next batch.
Note: you really need to make these in an electric mixer, a hand mixer just doesn’t work well with this recipe. Because you’re not creaming the butter and sugars, the dough is really thick and it is hard to incorporate the dry ingredients well enough with just a hand mixer.
Chocolate Chocolate Chip Cookies
submitted by Melanie~thesisterscafe.com
1 cup cold butter
1/2 cup sugar
3/4 cup brown sugar
2 tsp. vanilla
1 tsp. baking soda
2 1/4 cups flour
1/3 cup cocoa
1 pkg. milk chocolate chips
- Preheat oven to 350º.
- In a large mixing bowl mix butter and sugars, just about 30 seconds or so. DO NOT CREAM! You will still have some lumps of butter.
- Add eggs and vanilla and and mix just until eggs are incorporated. (You will/should still have a few small lumps of butter.)
- Add flour, salt, baking soda and cocoa. Mix until all blended together. Stir in chocolate chips. (the dough will be stiff).
- Roll dough balls by hand, making them slightly larger than normal. Pat them down slightly after placing them on an ungreased cookie sheet.
- Bake for about 10-11 minutes.
- Remove from cookie sheets and cool on a cooling rack
Recipe Source: 5 Boys Baker