Thursday, October 1, 2015

Haunted Double Chocolate Cookies

Good morning, everyone!  It's not only the first of the month, but it's also the first Thursday of the month, so, as always, that means it's the cookie-of-the-month time!  I'm hugely into themed food, and with the Halloween coming up, followed by all of the fun holidays...well, we'll be seeing some themed food coming up here pretty soon!
Well, as soon as today!  These aren't really "Halloween themed" per say (nor are they really haunted.  I didn't think that needed to be said, but....just throwin that out there for you), but they're double chocolate, and that's always a good thing!
These cookies may be double chocolate, but they're not overly sweet, so if you're not a fan of overly sweet desserts, these cookies are defiantly for you!  I like to have these with a cup of tea, or an afternoon cup of coffee. 
Here's your grocery list for this one:
2 sticks of butter, softened
1 1/4 C granulated sugar
2 eggs
1/2 C cocoa powder
2 1/4 C all purpose flour
1/4 tsp Kosher salt
1 tsp. baking powder
2 1/2 C semi sweet chocolate chips

This comes together as easily as you think that it will, so lets get started!  To start off with, I like to put my butter in a mixing bowl, and give it a quick whirl until it is light and fluffy.

Add in the sugar, and again, mix until light and fluffy.  Add in the eggs, one at a time, and mix well.  Also, at this point, preheat your oven to 350*!



Once your eggs, sugar, and butter have been well mixed, add in the cocoa powder, flour, baking powder, and salt.  I normally mix all of the dry ingredients in a separate bowl, and add them slowly, but, this time, I just added them all in directly into the mixing bowl.  This made for a more crumbly cookie, perfect for dunking into the previously mentioned tea or coffee (or, for the kiddos out there, a glass of milk).







Okay, our cookie dough is almost finished, and so far, it was pretty easy, wasn't it?  We're coming own the homestretch now, so just add in the chocolate chips, scoop out 1-2 Tbs onto a parchment lined baking sheet, and bake these cookies for 10-15 minutes.  Let them cool for 4-5 minutes on the baking sheets, before moving them to a cooling wrack. 
These cookies don't spread, and how you put them into the oven is pretty much how they will come out.  So, if you want a more uniformed look to them, roll them into a ball in your hands, and press them down slightly before putting them into the oven.