Sunday, June 16, 2013

Chocolate Chocolate Chip Cookies

Chocolate Peanut Butter Chip Cookies used to be my go-to back in day, so I figured I should go back to my roots and whip up a batch. I found an awesome recipe online that had conversions for high altitude (side note: did you see how many changes had to be made?!?!) and decided to try it. I was pumped, until this happened:

Yup, the peanut butter chips melted. I'd left them on a side counter and in the afternoon that part of the kitchen gets quite a bit of sun. I panicked for a minute, because I was making these at the last minute and didn't have time to head back to the store. But then I remembered I had some leftover semi-sweet chocolate chips and realized all was not lost (yay!).

Another side note, when I bake, I tend to make a mess. Like, a huge mess. I don't know how others are able to keep their kitchens clean when baking. I spilled a lot of flour onto the stove this time, and when I turned my back for a second, my husband, who is apparently 12 years old, had done this:

Isn't he sweet?

 Everything else went off without a hitch and the cookies ended up tasting awesome. I mean, seriously, who doesn't love chocolate?!?!

Chocolate Chocolate Chip Cookies

 2 cups + 2 tablespoons flour
3/4 cup cocoa
1/2 teaspoon salt
3/4 teaspoon baking soda
2 teaspoons water
1 1/4 cups butter, softened
1 2/3 cups sugar
2 eggs
2 teaspoons vanilla
1 cup chocolate chips

Preheat oven to 350. In a medium sized bowl, mix together flour, cocoa, baking soda, salt and water.

Beat butter and sugar in a large bowl with a mixer until fluffy. Beat in eggs and vanilla. Slowly add flour mixture, a little at a time until it's all well mixed. Stir in chocolate chips.

Drop cookies, about an inch around, onto an ungreased cookie sheet about an inch apart. Bake 7-8 minutes. Cookies will be soft and puffy when you take them out of the oven.

They will flatten while cooling.

Once flattened, remove from cookie sheet and place on cooling rack or wax paper to cool.

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