Experimental Cooking: Chocolate Chocolate-Chip Cookies

I can’t follow directions very well, we know this. Halfway through making regular chocolate-chip cookies I was inspired to add more chocolatey-goodness. So I modified it. Results below:

Chocolate-chocolate chip cookies
Makes about 2 1/2 dozen

Ingredients

  • 2 1/4c flour
  • 3/4c brown sugar (packed)
  • 3/4c white sugar
  • 1c butter
  • 2 eggs
  • 1t vanilla
  • 1t baking soda
  • 1/2t salt (to taste)
  • 1T corn starch
  • 3T cocoa powder
  • 1 bag chocolate chips (about 2c)

Utensils/other:

  • Large bowl
  • cookie sheet
  • cooking spray
  • electric mixer with beaters (if you have them, makes it go faster)
  • plastic wrap

Directions

  1. In a large bowl: Mix butter, sugars, eggs, vanilla and cream until light-colored and fluffy
  2. Add the baking soda, corn starch, salt, and cocoa powder, beat/mix until well incorporated.
  3. Add flour (slowly!) and beat/mix
  4. Add chips and beat/mix
  5. Shape into balls and put in the fridge (covered with plastic wrap to keep moist) until completely chilled (this helps them not be all flat and crunchy. Skip or shorten time if you like them that way)
  6. Preheat oven to 350 degrees F
  7. Put cookie balls on greased/cooking-sprayed cookie sheet
  8. Bake for 10-12 min (depends on size)
  9. Let cool on the pan for a brief moment to prevent breaking, then place on wire rack to cool. (skip if you just have to have them right out of the oven)
  10. Enjoy!

So, really, all I changed was adding 3T cocoa powder to the mix, but that is okay. It made for really rich cookies! I didn’t actually measure the vanilla (unless you know what a splash and a half is and can correct my “measurement”).   I hope you enjoy! 🙂

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About N B

Artist, critic, friend, and rambly-ponderer.
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