A chocolate lover’s cookie

 

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They are called Chocolate Lover’s Chocolate Chip Cookies and that’s no misnomer.

From the Two Peas and Their Pod blog, known for cookies and lots of recipes for people who love vegetables (not this girl), this cookie has all the chocolate: chips, chunks and grated.

I used grated Hershey’s bar, semisweet chips and dark chocolate chunks. I think next time I will use semisweet chips and white chocolate chunks. Dark can seem a bit harsh to me. This is also a recipe for which you can use up the leftover chocolate from other recipes. Be creative.

This recipe will give you a bakery-style cookie: sturdy, not too sweet, soft. And, of course, it makes a delicious dough. You’ll note there is more brown sugar than white.

If you’re looking for a new chocolate chip cookie recipe, give these a try. If you aren’t going to be finishing them off in a couple days, freeze them. That’s the best way I know of to extend the life of a cookie. That or forming the dough into balls and freezing them on a cookie sheet and then storing them in freezer baggies until ready to bake.

Chocolate Lover’s Chocolate Chip Cookies

3 1/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon sea salt

1 cup unsalted butter, at room temperature

1 1/2 cups light brown sugar

1/2 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract (please do not use imitation)

1 1/2 cups chocolate chunks

1 1/2 cups chocolate chips

1/3 cup grated chocolate

Extra sea salt for sprinkling on cookies, if desired

 

  1. Preheat oven to 350 degrees. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
  2. In a medium bowl, whisk together flour, baking powder, baking soda and sea salt. Set aside.
  3. Using a stand mixer, cream butter and sugars together for about 3 minutes. Add in the eggs and vanilla and mix until combined. With the mixer on low, slowly add in the dry ingredients. Stir in the chocolate chunks, chocolate chips and grated chocolate.
  4. For the cookie dough into balls, about 2 tablespoons of dough. Place on prepared baking sheet, about 2 inches apart. Sprinkle with sea salt, if desired.

From Two Peas and Their Pod

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Cowgirl Cookies

 

IMG_2298You can have your crispy cookies. Your good-to-dip-in-coffee cookies. Your plain and simple. I want cookies chock-full of the good stuff: chocolate, peanut butter, candy bars. I like my ice cream the same way. Don’t give me a Blizzard that’s more ice cream than stuff.

Shelly Jaronsky of the Cookies & Cups blog has a winner with Cowgirl Cookies. These babies feature mini M&M’s, coconut, oatmeal, chocolate chips  and other goodies. Shelly uses raisins, but I always substitute butterscotch or peanut butter chips or more chocolate or white chocolate chips. (And please don’t buy store-brand chips.)

I prefer to underbake. Know your oven, certainly, but I would start at baking for 10 or 11 minutes. As I mentioned, I prefer soft and chewy. And, oh my goodness, the dough! I would easily pass on any cookie as long as I got to eat the cookie dough.

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These freeze beautifully and are delicious extra cold. Give them a try! I’d love to know what you think. And if you haven’t checked out the Cookies & Cups Cookbook, it’s packed with great recipes, especially if you believe in leaving room for dessert.

Author: Cookies & Cups
Serves: 36 large cookies
INGREDIENTS
  • 1½ cups unsalted butter (3 sticks)
  • 2 cups light brown sugar
  • 1 cup granulated sugar
  • 3 eggs
  • 1 tablespoon vanilla
  • 2 teaspoons baking soda
  • 2 teaspoons coarse sea salt
  • 3 cups flour
  • 3 cups old-fashioned oats
  • 2 cups shredded sweetened coconut
  • 1 cup semisweet chocolate chips
  • 1 cup white chips
  • 1 cup mini M&M’s
  • 1 cup butterscotch chips or peanut butter chips
INSTRUCTIONS
  1. Preheat oven to 350°F. Line your baking sheet with parchment paper and set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and both sugars together on medium speed for 2 minutes, scraping the sides of the bowl as necessary.
  3. Add in eggs and vanilla and mix until combined, about 1 minute.
  4. Turn the mixer to low and add in the baking soda, salt and flour until incorporated.
  5. Next add oats and coconut slowly.
  6. Finally mix in the chocolate chips, white chips, M&M’s and butterscotch or peanut butter chips until evenly combined. The batter will be thick.
  7. Using a large cookie scoop (3 tablespoons) drop the dough onto the prepared baking sheet.
  8. Bake for 13-15 minutes until the edges are lightly golden and tops are just set. I always go a few minutes shorter.
  9. Allow the cookies to cool on the baking sheet for 3 minutes and then transfer them to a wire rack rack to cool completely.
NOTES
Store airtight for up to 5 days
Recipe slightly adapted from Cookies & Cups