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Wednesday, June 25, 2014

Triple Chocolate Chip Cookies!

After staring at the giant chocolate chip cookies inside Safeway tonight, I decided I would be better served to go home and bake my own cookies.  So I did!
Using a standard chocolate chip cookie recipe (ok, I tweaked it a little), I added 1/4 cup cocoa powder (I think it was 1/4 - I just dumped), tiny semi-sweet chocolate chips (1/2 a bag), and mini Hershey's kisses (1/2 a bag).  The results?  Delicious!  The perfect blend of triple chocolaty goodness, in a warm, gooey cookie!  (Recipe below)
 

Triple Chocolate Chip Cookies
 
2 C. self-rising flour (I know, right?)
1/4 C. cocoa powder
2 sticks butter, softened (I only use real butter :)
1 C. white sugar
1/2 C. packed brown sugar
1 tsp. real vanilla extract
2 eggs
1 full bag of chocolate chips (or half a bag of two different kinds as above)
 
Preheat oven:  375 degrees
 
Mix butter, sugars, and vanilla until creamy (I used my Kitchen-Aid - not sure how I survived without it.)  Add eggs and beat well (or just let the Kitchen-Aid keep spinning).  Gradually add flour until well combined, then add cocoa powder; toss in chocolate chips, mix thoroughly and drop by rounded tablespoon onto ungreased cookie sheets.  Bake 8-9 minutes.  Makes about 5 dozen.
 
*Growing up we always used self-rising flour.  I never could figure out why everyone else's cookies were always smooth and flat, while mine were thick and lumpy.  It was the flour.  I frequently use all purpose flour, and mix in salt and baking soda, but for quick cookies that are thick, and won't spread out paper thin if the butter is too warm, use self-rising.  :)
 

 


2 comments:

Clare said...

They were delicious! So glad I was there when they were warm out of the oven. Plus, now I know the secret:self-rising flour!;)

Shelley Hale said...

These look amazing! Sadly my Costco bag of chocolate chips from US last summer that I managed to bring in my suitcase are long gone. This will have to wait for our move Stateside! So eat a couple extra for me!