Hi, welcome to this blog. Enjoy my journey into cooking and baking.
I love cookies, and I love chocolate. When I saw this recipe, it was a match made in heaven.
In the cookbook "The taste of home cookbook" by Readers Digest, Paula Zsiray's recipe says "My daughter was awarded first prize in the cookie division of a local Chocolate Festival with this recipe. We think the scrumptious cookies are a winner, too!" (Page 545)
These cookies butter be good. (Ha get it? Butter? No? Okay...)
YOU'LL NEED:
-1 cup or 6 ounces of semisweet chocolate chips -1/4 cup butter, preferably softened -1 and 1/4 cup of all-purpose flour
- 6 tablespoons of canola oil-3/4 cup packed brown sugar
-1 teaspoon of vanilla extract
-1 cup white chocolate chip
-1/4 teaspoon baking powder
-1/2 cup unsweetened cocoa powder
-1/2 cup sugar
-2 eggs
Things are about to get sticky... literally.
This recipe yields 42 cookies
Step 1: mix the sugars with the butter and oil and beat them together until it looks like wet brown sugar
Step 2: add the eggs and the vanilla extract to the mix and beat the new mixture until it looks like a nice brown gooey soup
Step 3: take the flour, baking powder, and cocoa powder and sift it together
Step 4: take half of the dry mixture and mix it in the wet batter (preferably hand mixed at this point)
Step 5: take the other half of the dry mixture and dump it in the batter
Step 6: now fold in the semisweet chocolate chips and the white chocolate chip in the batter
OVEN INSTRUCTIONS:
-preheat oven to 350° F
-spoon the cookies on a baking sheet
-bake the cookies for 12-15 minutes depending on how you like your cookies
(Step 1)
(Step 2)
(Step 4)
(Step 6)
(baking the cookies)
(Final product)
I liked these cookies because it was so chocolatey, and was really easy to make. The recipe states that it'd make 42 cookies, but I only had 29. I think this is because I like my cookies a medium size, while their cookies look like they were just a small dollop when they put it in the oven. If you want the full amount, you should use a spoonful of batter, unless you have a preferable size for a cookie. If you do make the cookie bigger, the time may increase to 15 minutes or higher. You can tell the cookie is done when the outside is crispy and the inside isn't gooey.
I would rate these cookies 8/10 because of how I made them because the texture wasn't right for me. For difficulty, I feel like this cookie gets a 2/10 because it was really simple and was just a process of adding ingredients to a bowl and baking it afterwards. Overall, I found that this process was fun because to me, cooking and baking is a relaxant to the stress of school and other issues outside of school.
What do you do to relax from stress? Would you make this cookie in the future? Leave it in the comments below!
C is for.... COOKIESSSSSS NOM NOM NOM :3
Zsiray, Paula. "Cookies & Bars." The Taste of Home Cookbook: From the World's #1 Cooking Magazine. Greendale, WI: Reiman Media Group, 2010.
