Since my Mama and I are in Christmas cookie baking mode in our two homes on either end of the country, I hereby proclaim it cookie week on the blog. It's one thing that brings us together, even from far away!
I'm starting with this variety because of my Dad. I'm sure many men appreciate a good cookie, but Dad seemed to have (still has!) a fondness for them, probably because he knew they were made especially because somebody loved him!
When it was Dad's turn to bake and show a little cookie love, it seemed like he usually chose to make chocolate cookies. It was just a little different from our usual chocolate chip, but still with the ever-so important element: chocolate. :)
You'll notice as we churn out some yummy recipes on here, the method is pretty much the same for every cookie. That's how it's supposed to be! It's how you get that crispy edge and chewy middle most people love about cookies. So let's get baking.
Start by combining the butter, shortening and sugars in a mixing bowl,
and beating (preferably with an electric mixer) until creamy.
Cookie notes: softened butter (which most cookie recipes call for) is really just out of the fridge an hour or so before. It gives a little when you squeeze it, but it won't squish and goo all over your hand. Also, "creaming" the butter and sugar cuts pockets into the fat for the sugar to perfectly incorporate, and the batter will lighten in color quite a bit when properly done.
Once your mixture is creamed, add in the eggs and vanilla.
Mix those in, then add the dry ingredients. You can (and maybe should) sift them together first, but I always just cheat a little and sprinkle them all over each other and sort of "mix" them together before letting them blend with the wet ingredients. You can do that, too. I won't tell if you don't.
You can stop there if you must, but if you're feeling like chocolate chocolate is the order of the day, stir in some chocolate chips. Or M&M's. Or Andes' Mints. You get the idea.
Drop them by spoonfuls on a baking sheet. I usually go for the smaller size (teaspoonfuls/small cookie scoop) so you don't go into chocolate overload.
You want them to look a little soft in the middle. Fudgy is the name of the game here. Eat some right now, off the pan.
If you transfer them to a cooling rack a little too warm, you'll "accidentally" break a couple, which is a good excuse to eat them hot. They're still good cooled of course, but warm and gooey they're to die for.
1/2 cup butter, softened
1/2 cup shortening
3/4 cup brown sugar
3/4 cup granulated sugar
2 eggs
2 tsp vanilla
2/3 cup cocoa
3/4 tsp baking soda
1/4 tsp salt
2 cups chocolate chips
Cream fats and sugars. Mix in eggs and vanilla. Combine dry ingredients and mix well. Stir in chocolate chips. Drop by teaspoonfuls onto ungreased baking sheet and bake at 350 for 6 to 8 minutes, or until edges are crispy and centers still look a little chewy! Cool on wire racks and store in an airtight container.
No comments:
Post a Comment