Sunday, February 9, 2014

because I'm a woman:

I have days where I really love chocolate.

Because I'm trying to be a good wife:
I have days where I make an attempt to be like Paula Deen & Martha Stewart. (Minus the racism & illegal stock trading.)

Because I'm a mom:
I have [many] days where my hair just gets thrown on top of my head and my face hasn't seen a touch of makeup.

Because I'm a chocolate loving mom today who tried to be a good wife and bake cookies, this happened:

This is my second time making this recipe. Ideally I would have stuck to the original recipe and used white chocolate chips. Unfortunately, we were out so I improvised, adding semi-sweet chips instead.

The original recipe yields 16 cookies. Rather than getting two tbsp of dough and using my hands to roll it into a ball, I took advantage of my cookie scooper and just used that. I came out with 2 sheets worth (total of 24), plus husband & I got to enjoy a few spoonfuls of delicious dough. (Seriously, this is the best chocolate cookie dough I have ever eaten. Also the only chocolate cookie dough I have ever eaten, but that's not really important.)

Also, I was impatient today and didn't chill the dough for 2 hours. I took the lazy man's route and stuck it in the freezer for 20-25 minutes. (If you are thinking of trying this, just know it doesn't really work. All it did was make the bowl cold.) If you're fine with regular textured cookies and don't mind a bit of sticky dough, you can omit the chilling step. I, however, preferred yesterdays softness - next time I plan on being more patient.

Either way, the cookies still turned out delicious. It's really about preference.

Chocolate Chocolate Chip Cookies
(adapted from this recipe)


1/2 cup unsalted butter, softened to room temperature
1/2 cup granulated sugar
1/2 cup dark brown sugar (or light brown sugar)
1 large egg, room temperature preferred
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup + 2 Tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/8 teaspoon salt
2 Tablespoons milk
1 cup semi-sweet chocolate chips


Using a handheld or stand mixer, cream the butter on medium speed for about 20 seconds. Add the sugars with the mixer running on medium speed. Cream it all together until light and fluffy. Beat in the egg and vanilla. Scrape down the sides of the bowl as needed.

In a separate medium size bowl, mix the flour, cocoa powder, baking soda, and salt together. Slowly add to the wet ingredients with the mixer running on low. The dough will be very thick. By hand, stir in the milk, then fold in the chocolate chips. The dough will be thick and very sticky. Chill for at least 2 hours and up to 36 hours, covered.

Preheat oven to 350F degrees. Grease two large baking sheets and set aside.

Take 2 Tablespoons of chilled dough and roll into a ball (or if you have a cookie scooper, use that!). Place on cookie sheet.

Bake for 12 minutes. Cookies will appear undone and very soft. Allow to cool on the cookie sheet for at least 5 minutes before transferring to a wire rack to cool completely.

Cookies stay fresh and soft in an airtight container up to 7 days. (or so the original recipe says)


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