Yesterday was a nice cool day so I decided to do a little baking. My daughter asked me to make something "chocolately". Well,I found a recipe that screamed CHOCOLATE . I prepared the batter easily and quickly. As the cookies baked, the house smelled heavenly. I removed these chocolate fatties to the cooling rack feeling happy with the results. But then my son entered the kitchen and asked, "What's with the beef?" OMG! He was right-the cookies looked like hamburg patties; the only thing missing were the grill marks! At that moment, I decided that I wouldn't post this particular recipe. A few hours passed, and I totally had a change of heart. You want to know why? I tasted one of these babies - crispy outer layer with a moist, gooey (but not too gooey) chocolately center. So the next time you are craving some chocolate or if you are having a bbq themed party (lol), try this recipe; it's easy and 100 percent chocolicious without any beef fillers ;)!
In this pic, they really do look like they could be hamburgers!
Totally Chocolate Chocolate Chip Cookies
Yields: 12 Cookies
2 2/3 cups semisweet chocolate chips
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temp. for about 30 minutes
1/2 cup light brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Preheat oven to 325 degrees and line two cookie sheets with parchment paper.
Melt 2/3 cup of chocolate chips in the microwave. I usually do 30 seconds at a time on medium power until the chips are almost melted. Stir until completely melted. Set aside.
Sift the flour, cocoa powder, soda, and salt together in a bowl.
In another bowl, beat butter and both sugars on medium speed for 1 minute or until blended. On low speed, blend in the melted chocolate. Beat in egg and vanilla on medium for 1 minute or until blended. Mix in flour mixture until it is just incorporated. Add in the rest of the chocolate chips.
Next, mound 1/4 cup scoops on the prepared cookie sheets, 3 inches apart. Bake in the middle rack of the preheated oven for about 18 minutes. To check for doneness, stick toothpick in center of a cookie. The pick should have crumbs on it. If it is wet, cook a little longer. Remove from oven and cool on the baking sheets on a cooling rack for 5 minutes. Remove cookies off of sheet and continue cooling on wire racks.
Store cookies in an air-tight container.
Adapted from: Big Fat Cookies