I decided to combine some recipes to make these Crispy Double Chocolate Cookies. They are a snap to whip up.
The dough looks very dry and crumbly - this is ok.
The dough is rolled into logs and chilled. As you can see, my cookie dough log is a bit messy. It will be okay.
Then, each log is sliced into 1/2 inch-ish thick slices and baked. The finished cookies are crisp and chocolatey.
What is your favorite way to eat chocolate cookies?
Double Chocolate Cookies
- 1 1/4 cup all purpose flour
- 3 heaping tablespoons Hershey's Special Dark Cocoa
- 1/2 teaspoon baking soda
- 3/4 cup unsalted butter, softened
- 1/2 cup light brown sugar
- 1/2 cup white sugar
- 1/2 teaspoons salt
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate, chopped roughly
Cream butter until soft and creamy. Mix in brown sugar, white sugar, salt and vanilla extract until well blended. Combine flour, cocoa and baking soda together in another bowl. Stir flour mixture into butter/sugar mixture by hand and fold just until combined. It is very important not to overwork this mixture. As you can see from the picture, it should look really crumbly.
Scrape half the mixture onto saran wrap and gather into a log shape. Repeat with the other half. Wrap the logs up really well with the saran wrap and chill in the refrigerator for at least 2 hours and as long as 3 days.
When you are ready to bake, preheat the oven to 350 degrees F. Using a thin bladed knife, slice the chilled dough into 1/2 inch slices. If they break, just squeeze them back together. Place cookies on parchment paper lined baking sheets or use a silpat.
Bake for 10 to 12 minutes. Even though the cookies won't look done, remove the cookies from the oven and let stand on the baking sheet for about 2 minutes before transferring to a wire rack to finish cooling.
Enjoy with a glass of ice-cold milk!
No comments:
Post a Comment