Chocolate Chocolate Chip Cookies

I've decided that when I need to get my mind in a happier state, and I have access to my kitchen, that baking is what will get me there.  There have been a good number of stressful days at work lately and dinner has been a quick and easy thing most nights. 

Something about pulling out a handfull of ingredients and creating something yummy from scratch that just brings on happy feelings.  I know not everyone enjoys this kind of thing, but when I share these new treats with My Boys and see their smiles... well, that's enough to brighten any mood.

When I pulled out a couple of cookbooks to make a shopping and meal plan for the coming week, I added a couple of things to bake as well.  I knew I'd have a bit of time this afternoon to do some baking and wanted to make sure I had everything on hand. 

I pulled out my copy of The Complete Magnolia Bakery Cookbook, Recipes from the World-Famous Bakery and Allysa Torey's Home Kitchen that I received awhile back from Aggie's Kitchen when she had a giveaway.   I've been trying to bake a fresh batch of cookies each week so I can send a home-baked treat in My Boys lunchboxes.  This week, they will be enjoying these fabulous Chocolate Chocolate Chip Cookies!

The recipe is pretty simple and I made a point to read through it a couple of times before beginning.  I'm glad I did early in the day so that I could leave out my butter and egg so they could get to room temperature by the time I would be ready to bake.  There are notes in the cookbook that say that this step is very important when using these recipes.  I wasn't about to venture far from the recommendation today.

The only real change I made to the recipe as it was written was to use regular semi-sweet chocolate chips rather than the mini chips.  Like I said, today I wasn't up for veering too far from the written recipe. 

While I did follow the recipe and used my cookie scooper to measure out each one, I ended up with nearly twice the amount of cookies as stated in the recipe.  I am NOT complaining, but find it kind of strange that I got so many more when the recipe said to measure out a teaspoonful of dough for each cookie.  My scooper is about 1 tablespoonful so, I should have gotten fewer cookies.  I'd imagine that must have been a typo, and not a major one in my opinion.

Chocolate Chocolate Chip Drop Cookies

Source:  The Complete Magnolia Bakery Cookbook

Ingredients

• 1 cup all-purpose flour
• 6 tablespoons unsweetened Dutch process cocoa
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 5 tablespoons unsalted butter, softened
• 5 tablespoons solid vegetable shortening
• 1 cup sugar, plus 1 tablespoon (for sprinkling)
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup mini semi-sweet chocolate chips (I used 1 cup of regular sized chips)

Directions

1. Preheat oven to 350 degrees.
2. In a small bowl, combine the flour, cocoa, baking powder and salt; set aside.
3. In a large bowl, cream together the butter, shortening and sugar until smooth (about 3 minutes).  Add the egg and vanilla and beat well.  
4. Add the dry ingredients and mix thoroughly.  Add in the chocolate chips and stir in to combine.
5. Drop by rounded teaspoonfuls (I used a tablespoon sized cookie scoop) on to parchment lined baking sheets.  Leave a couple of inches in between each cookie to allow for expansion.  
6. Sprinkle lightly with sugar.
7. Place cookie sheets in refrigerator for 20 minutes (I didn't have room in my fridge, so I put them in the freezer for 10 minutes).
8. Bake for 10-12 minutes.  Cool on cookie sheets for 5 mintues then, remove to wire rack to cool completely.

Makes 2 dozen cookies (I got closer to 4 dozen cookies).

Note:  The link shown above for the cookbook will take you to Amazon where you can find out more information.  If you choose to purchase the cookbook via this link, I will receive a small referral fee.

Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.