Sunday, October 17, 2010
Chocolate Overload Cookies!
So, it's a Wednesday night and I suddenly have a craving for chocolate chip cookies. Just thinking about the aroma of fresh baked cookies sends a shiver down my spine and puts a smile on my face. But I've had dinner, am comfortably sitting on the couch and waiting for So You Think You Can Dance Canada to come on the TV. And besides, how do I justify to myself eating cookies on a Wednesday night? Perhaps a bowl of strawberries will suffice??? Who am I kidding, it won't. In my head, I go over the ingredient list of one my fave recipes...I think I have everything so what the heck, let's do it.
Well.....apparently I used all of the regular flour when I made chocolate turnovers, all of the white sugar when I made a cake for a friend, didn't have any room temperature butter. Was my craving to go unfullfilled? No way, Jose. I decided to improvise. I used cake flour, cocoa (cause by now my chocolate craving was out of control) and melted butter. And by adding 2 more types of chips, my craving monster was finally satified! These cookies are cakier than my other chocoalte chip cookie recipes, soft and dense...and the aroma....oh man, I'm craving them again!!!
3/4 cup melted butter
2 2/3 cups cake flour (not self rising)
2 cups brown sugar
1 teaspoon instant espresso or coffee (optional)
2 tbsp hot water
1/3 cup cocoa, sifted
1 cup milk chocolate chips
1 cup dark chocolate chips
1 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
What to do:
1. Heat oven to 375°F (190°C).
2. Dissolve coffee into hot water.
3. In large bowl, beat melted butter, brown sugar, eggs and hot coffee water until smooth.
4. In medium bowl, mix together flour, cocoa, cinnamon, baking powder, baking soda and salt.
5. Stir into butter mixture until blended.
6. Mix in chocolate chips. Drop from teaspoon onto ungreased cookie sheet.
7. Bake 8 minutes.
8. Let cool 1 minute.
9. Remove to wire rack.
Makes about 4 dozen cookies.