I love chocolate chips cookies (well, I really love the dough) and I love chocolate so when I came across this chocolatey variety I knew I had to try it. Yummy! In my opinion you can't ever have too much chocolate so this is a winner. When I made these most recently I decided to spice it up and borrow an idea I saw on another blog. Instead of mixing in chocolate chips, I crushed up pretzels and added about a cup of those. Then I added about a cup of white chocolate chips. I think it is a great combination. I love the saltiness of the pretzels and the creamy sweetness of the white chocolate.
Also, I have found when I make these cookies that they turn out slightly drier than regular chocolate chip cookies. So I tried ommitting the last 1/4 cup of flour and think it is a much better texture. As always, when I make cookies I cook them for a minute less than is recommended and then take them out while still slightly doughy. I have found this prevents them from getting too crisp and dry and makes them a nice texture.
2 1/4 cups flourAlso, I have found when I make these cookies that they turn out slightly drier than regular chocolate chip cookies. So I tried ommitting the last 1/4 cup of flour and think it is a much better texture. As always, when I make cookies I cook them for a minute less than is recommended and then take them out while still slightly doughy. I have found this prevents them from getting too crisp and dry and makes them a nice texture.
1/2 cup baking cocoa
1 tsp. baking soda
1/2 tsp. salt
1/2 cup butter, softened
1/2 cup butter flavored shortening
1 cup packed brown sugar
3/4 cup white sugar
1 tsp. vanilla extract
2 large eggs
2 cups (12 oz. pkg.) semi-sweet chocolate chips
Preheat oven to 375° F.
Combine flour, cocoa, baking soda and salt in a small bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in a large mixing bowl until creamy. Beat in eggs for about 2 minutes or until light and fluffy. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 8 to 10 minutes or until cookies are puffed. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
1 comment:
Those cookies look great. What a wonderful blog you have. All your photos look so yummy and delicious! Thanks for making and enjoying my recipes. It really makes my day. My husband felt the exact same way about the rice burgers-until he tried them. We'll win them over yet.:)
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