Extreme Chocolate Cookies |
|
 |
Prep Time: 300 Minutes Cook Time: 8 Minutes |
Ready In: 308 Minutes Servings: 2 |
|
These cookies are a chocolate lovers dream! When you make these cookies you will know why I have named them the best! To achieve the perfect texture both margarine and butter should be used and the dough has to be chilled for a minimum of 5 hours. These cookies have both flavor and the perfect texture! This will make quite a lot of cookies depending on the size that you make them, I make mine very large so I use about two tablespoons of batter for each cookie. Make certain to sift the cocoa powder first! Yield is only estimated depending on the size of cookies. Ingredients:
1 1/2 cups all-purpose flour |
1/2 cup unsweetened baking cocoa (sifted) |
3/4 teaspoon baking soda |
1/2 teaspoon salt |
1/2 cup butter, room temperature |
1/2 cup stick margarine, room temperature (do not use the soft tub margarine) |
1 cup white sugar |
1/3 cup light brown sugar |
1 large egg |
1 egg yolk (save the white for another use!) |
2 teaspoons vanilla |
1 (10 ounce) package semi-sweet chocolate chips (or use white chocolate chips or both!) |
Directions:
1. In a medium bowl mix together flour, cocoa powder, baking soda and salt until well combined.
2. In another large bowl using an electric mixer, beat the butter, margarine, white sugar, brown sugar and vanilla until fluffy (about 3 minutes).
3. Add in the egg and egg yolk; beat for about 5-6 minutes (no sugar granules should remain in the batter!).
4. Add in the flour mixture and mix JUST until completely combined with the electric mixer (batter will be thick).
5. Cover and chill the batter for about 5 hours (or overnight).
6. Set oven to 350°F.
7. Lightly grease a large baking pan.
8. Drop about 2 heaping tablespoons cookie dough onto a baking sheet (if using a 15 x 10-inch baking sheet you should get 8 cookies on the sheet, two across and four rows).
9. Bake for about 8 minutes or until the cookies are just set and begin to crack on top.
10. Cool the cookies in the baking pan then transfer to a rack (the cookies will firm up while sitting).
|
|