A few nights ago I really wanted to make chocolate chip cookies. I wanted cookies and I wanted chocolate, so this seemed like a good choice. My favorite kind to make involve using 3 kinds of chocolate chips just like this recipe. The three kinds of chocolate chip cookies that I like to use are White chocolate, milk chocolate and bittersweet chocolate, all equal parts. Normally I like my chocolate stuff more chocolately and less sweet. With this combination, the bittersweet chocolate chips help to balance the sweetness of the white and milk chocolate chips. I only had maybe half of a handful left of bittersweet chocolate chips (not nearly enough to make this recipe possible). I meant to pick some up when I went grocery shopping but I forgot. After dinner when I was ready to make the chocolate chip cookies that I had been wanting all day, I realized that I didn’t have any bittersweet chocolate chips. I didn’t want to use only white chocolate and milk chocolate due to the sweetness factor, so I started to pout. Tommy suggested adding cocoa powder in place of the bittersweet chocolate chips to try and cut down on the sweetness factor. So after altering Melanie’s recipe, I ended up with 22 chocolate chocolate cookies. They turned out moist and gooey right out of the oven, and oh so chocolatey. I tried one the day after and it was still soft and chewy. I was surprised at how rich and chocolatey they were.
Chocolate Chocolate Chip Cookies
Ingredients
1/2 cup butter at room temperature
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 tsp. vanilla
3/4 cup AP flour
1/2 cup cocoa powder
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup white chocolate chips
1/2 cup milk chocolate chips
Preparation
Preheat oven to 350-degrees and prepare cookie sheets for baking.
1. Cream together butter and sugar until light and fluffy.
2. Add eggs and vanilla and mix until blended.
3. Add flour, cocoa, baking soda, baking powder and salt, mixing until just blended.
4. Add chocolate chips, mixing until combined.
5. Drop by rounded tablespoon onto cookie sheets and bake for 12 minutes
6. Let sit on cookie sheets until they have flattened out and cooled down, 3-4 minutes.
August 23rd, 2008 at 12:45 pm
Those look great! I am going to have to try this.
Also, I totally agree with you about the bittersweets being necessary to cut the sweetness of milk and white. AWhile ago, I didn’t have bittersweets but just kind of shrugged and made them anyway. Big mistake. Luckily, I only made a tray rather than the whole batch so I was able to just freeze the dough to use for my next cookie dough ice cream attempt. It’s just not as good without those bittersweet chips!