Franciscan Focus

Just a simple blog of a Secular Franciscan trying to live life with a Franciscan focus.
(An' one of these days I'll fix the template and add a Search feature. :-P)

01 February 2015

Recipe: Double Chocolate Chip Cookies 

Double Chocolate Chip Cookies; click for larger image

V. You have given them cookies from heaven.
R. Having all sweetness within them.

So, so good. Everyone must make these. MUST, I SAY!

As I mentioned y'day, I made and increased the quantity of a fantastic double chocolate chip cookie recipe that I found. To make it easier for me to refer to those measurements in the future -- because I am absolutely making these many more times -- I figgered I'd save 'em here. Hey, dinky blogs come in handy for stuff like that. :-P

Just a note that in my copy, I left out the powdered espresso and salt sprinkled at the end -- Husband Mike doesn't care for those.

Double Chocolate Chip Cookies
by Christina Lane on Dessert for Two 
Makes about 40 cookies.
Measurements here quadrupled from original recipe.
  • 1 cup unsalted butter, softened
  • 1 1/2 cups light brown sugar (packed)
  • 4 egg yolks
  • 2 teaspoons vanilla extract
  • 3/4 cup unsweetened cocoa powder
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup chocolate chunks
  1. In a large bowl, beat the butter with an electric mixer until fluffy, about 1 minute.
  2. Next, add the brown sugar and beat another minute.
  3. Add the egg yolks and vanilla extract and beat until well combined.
  4. In a separate bowl, whisk together the cocoa powder, flour, baking soda, and salt until no lumps remain.
  5. Add the dry ingredients to the wet ingredients in two increments, mixing between each addition.
  6. Finally, stir in the chocolate chunks.
  7. Cover the dough and chill it for at least 1 hour. The dough can be made in advance or even frozen.
  8. When ready to bake, preheat the oven to 350°F, and spray a cookie sheet with cooking spray (or, line it with parchment paper).
  9. Scoop out dough -- I used a teaspoon -- and roll it in your hands to form a ball before placing on the sheet.
  10. Bake for 8-10 minutes. Check the cookies at 8 minutes -- if they smell fragrant and the edges are set, remove them from the oven.
  11. Let the cookies cool for 5 minutes on the baking sheet before serving.

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