Tuesday, December 23, 2014

Christmas Cookies Part 3: The Best Chocolate Cookies Ever

So my friend Amber once gave me the ultimate gift: a cookbook devoted to cookie recipes. And in this cherished recipe book, my sister Laurel and I found the best chocolate cookie recipe. And I am going to share it with you.

The thing I like about these babies is they are moist and almost brownie-esque in consistency. The recipe book suggested adding things to them like chocolate chips and nuts or white chocolate. But it was Laurel that truly came up with the best addition: chopped up Hershey's Cookies n' Cream bar. Yes. It is delicious. I didn't happen to have a cookies n' cream bar in my house, so I just used chocolate chips for the pictures shown below (which is still delicious)...but if you are going for out of this world good, purchase a Hershey's Cookies n' Cream chocolate bar, chop it up, and add it to the cookie dough.

Double Trouble Chocolate Chip Cookies
from Got Milk? The Cookie Book by Peggy Cullen
(I get about a dozen cookies from this recipe and I make my cookies on the big side.)

4 oz (1 stick) butter, softened to room temperature
3/4 cup granulated sugar
1/4 tsp salt
1 tsp vanilla extract
1/3 cup unsweetened cocoa (preferably Dutch-process)
1 large egg
1 cup all-purpose flour
1/2 tsp baking soda
1 cup semisweet chocolate chips or 1 chopped up Hershey's Cookies n' Cream bar

Preheat oven to 350 degrees F. Beat the butter, sugar, salt, and vanilla until combined. Beat in cocoa and then the egg. Add flour and baking soda and mix on low speed until combined. Stir chocolate chips or cookies n' cream bar chunks into the dough.

The consistency of the dough is almost homemade fudge-like. Try not to taste the dough because you may eat it all before you get around to putting it on a cookie sheet.

Drop by spoonful onto an ungreased cookie sheet and bake for 10 minutes at 350 degrees Fahrenheit.

Leave on pan for 5 minutes before removing.

Merry Christmas!

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