I feel like I haven't posted a recipe in a while so I thought I had better get to it, I didn't feel like cake today and since I have the first Brighton Glee Club pre-meeting tonight, (I've been asked to choreograph for the troupe and I'm very nervous), I thought it would be nice to bake some scrummy cookies to take with me.
Of course I went straight to Magnolia, I'm trying to work my way through every recipe in the book and I haven't found a bad one yet. These cookies are delicious and exactly as described in the book, '...chewy chocolate cookie with little extra bursts of chocolate from the miniature chips'.
I pretty much followed the recipe exactly but used half white and half milk chocolate chips, I also used half a tsp of vanilla extract and half a tsp of butterscotch flavouring instead of just vanilla.
All my favorite cookie recipes are from Magnolia, I usually struggle to find ones I like but this one is definitely a keeper.
Chocolate Chocolate Chip Drop Cookies - The Complete Magnolia Bakery Cookbook
Cooking Time: 10-12 minutes
Servings: 2 dozen
Preparation Time: about 15 minutes
1 cup flour
6 tbsp unsweetened Dutch Process Cocoa
1/2 tsp baking powder
1/4 tsp salt
5 tbsp unsalted butter, softened
5 tbsp solid vegetable shortening
1 cup sugar plus 1 tbsp (for sprinkling)
1 large egg, at room temperature
1 tsp vanilla
1/2 cup miniature semisweet chocolate chips
In a small bowl, combine the flour, cocoa, baking powder, and salt. Set aside
In a large bowl, cream the butter, shortening, and sugar until smooth, about 3 minutes. Add the egg and vanilla and beat well. Add the dry ingredients and mix thoroughly.
Stir in the chocolate chips
Drop by rounded teaspoonfuls onto ungreased cookie sheets, leave several inches between for expansion and sprinkle lightly with sugar.
Place the cookie sheets in the refrigerator and chill for 20 minutes.
Preheat the oven to 350 F
Bake cookies for 10-12 minutes
Cool the cookies on the sheets for 5 minutes before removing to a wire rack to cool completely.
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