I figured since the holiday season is quickly approaching, we should have a little sit down about cookies.
The holidays did not inspire this. In fact, the next holiday on my list is something inane like Fair Day (don’t ask, it’s for people who live in the country) and since we celebrate that by sleeping in and going to the outlet mall, no need to get a menu going for that one.
In reality, I bake cookies every week of life.
I like cookies.
I find baking enjoyable.
And, it saves me money (I bake their treats instead of buying them).
So, every Sunday, I hit my kitchen for a couple of hours to bake up some goodness in my oven. My kids run around in the yard with their father and no one bugs me while I bring booty back all over my kitchen. As long as it results in tastiness, no one complains.
But, even I get sick of eating the best chocolate chip cookies on the planet.
So, I switched it up this week and decided to try Chocolate Chocolate Chip Cookies.
I know, the box is over there, and here I am, way outside of it.
Before you read another word, pick up your laptop/phone/iPad/whatever-you-read-this-blog-on and go into your kitchen so you can be ready to make magic when you’re done here.
Now, a few things to know before your tart…
1. My kids are crazy people. They took one look at the “black cookies” and turned their stuck up little chocolate-chip-cookies-are-the-only-cookies noses up at them. Initially I was disappointed, then I was annoyed, I rounded out this emotional roller coaster of rejection by being elated. Because guess what Turkeys, I don’t want to share my “back cookies” with you anyway!
2. The cook time on these bad boys is suuuuper important. As my children so eloquently pointed out, these cookies are already black, so eyeballing them for doneness is a terrible idea. They are done when they don’t look wet on the top anymore.
3. Yes, you see oatmeal on the ingredients list. It makes them chewier or something. I don’t know, just trust me when I say it doesn’t look super sexy, but it does taste amazing. Which is all that matters here right?!
4. They’re pretty rich. If you down a whole tray of them you will get the mud butt. Ask me how I know this.
That is all. You’re ready.
Chocolate Chocolate Cookie Recipe
1 cup butter, softened
1 cup brown sugar
1/2 cup white sugar
2 large eggs
1 tablespoon vanilla extract
2 cups flour
1 cup oats
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup semi-sweet chocolate chips
1. Set oven to 325. (I have a super hot cooking oven so some people may get away with 350)
2. Combine butter and sugars, blend.
3. Ad eggs and vanilla, blend again.
4. We’ve been over this do-you-really-need-to-dirty-two-bowls-for-the-dry-ingredients bit previously. If you’re a believer, combine the dry ingredients in a separte bowl. If you’re like me, and don’t really get it but still the owner of powerfully delicious baked goods, rock on with one bowl and add the dry ingredients to it. In this case, I did measure the flour and the cocoa into the measuring cup together and stir a bit before adding everything else, but only because the cocoa seems to be dusty and flies all over my kitchen if I don’t do that. I’m all for covering all surfaces in chocolate, but the clean up was a little too much for my liking.
5. Blend until mixed well.
6. Add the chocolate chips.
7. Now, if for some strange reason you didn’t ash your hands previously, make sure you do it before moving onto the next step.
8. Scoop about a tablespoon of dough out and roll it between your palms to create a ball. I think these cookies come out better and more perfectly formed if you ball them up first.
9. Bake for 11 minutes or until the tops look done and aren’t all wet looking.
10. Eat all of the cookies your children turn their noses up at in the event that your children don’t appreciate a chocolate chocolate chip cookie. I plan to really throw a wrench in their baked good appreciation systems by making cocoa crispy treats this weekend. Minds=blown.