These cookies are pretty awesome if I must say so myself. I have been making them for quite some time. They are super easy—even more so if you cut a few corners. If you have the ingredients on hand and are in need of a chocolate fix, these are perfect. You’ll be taking your first bite within 20 minutes or less.
I think I first grabbed this recipe off of All Recipes and modified it a bit to suit my needs. So, I won’t take credit for it. I will take some of the credit when it comes to cutting down on the prep time down involved. (Not that that’s necessarily something to be proud of. heh) Every time I make them, I find another way to shorten the time involved without messing up the end result. This time, it involved the butter.
What you will need
- Cookie sheet
- 2 eggs
- 1 cup butter
- 3/4 cup white sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- 1 cup white chocolate chips
Mom it down!
Preheat your oven to 350.
In your mixer, cream together butter, sugars, vanilla and eggs.
(PLEASE NOTE! It’s best if the butter is good and soft. As you can tell from the picture below, I was trying to cut as many corners as possible. My butter was left out for maybe 10 minutes before I started mixing, hence the lumpiness.)
Add the flour, baking soda, salt, and cocoa powder (ie. everything else except for the chips). Mix that up until it’s creamy. The batter will be rather thick. That’s normal.
Then add your chips.
It’s probably best you stir the chips in by hand, but I’ll be honest with you, I usually don’t. I add in my chips, and let the mixer do a few, slow rotations and then stop. I don’t want the blade to chop them up and I don’t want to break my mixer either. If you’re going to use the mixer to mix in your chips, do so with caution and definitely make sure it’s on its slowest speed.
Spoon balls of the dough onto an ungreased cookie sheet. You’re done!
Bake for 10 – 12 minutes. (If you’re like my husband and you like them a little burnt, you can leave them in even longer.)
For me, it’s all about lessening the amount of time it takes me to do something. So, I stopped sifting (or even mixing) my dry ingredients together before adding them to the mixture. This equals less prep time and one less bowl to clean. However, if you want to do it the right way, sift the dry ingredients before adding them into the creamy mixture.
As I mentioned above, it’s best if your butter is really, really soft to avoid any lumps. But I should mention that they’re pretty awesome—corners cut, lumpy mixture and all. It’s hard to mess up chocolate!
I have added coffee extract. I have used only chocolate chips. I have done peanut butter chips. (YUM!) I haven’t tried macadamia nuts, but I reckon that would be amazing. I may try that next.
Also, kids love them down to the very last crumb.
Have fun with it. And, as usual, let me know if you have any suggestions!
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