Friday, March 23, 2012

Chocolate Chocolate Chip Cookies

I'm one of those people who can never EVER get a cookie to turn out the same twice in a row.  I'll make them and they're chewy and delicious, then the next time they'll be flat and crispy.  In doing some market research (aka google), I discovered that adding corn starch to cookie dough may help them turn out a little chewier and more consistent.  So I started with a basic cookie recipe and added a little of this and a little of that and came up with this lovely, and they turn out great every single time!

1 cup (2 sticks) butter, softened
3/4 cup brown sugar
3/4 cup granulated sugar
1 tsp vanilla extract
2 eggs, beaten
1 3/4 cups all-purpose flour*
3/4 cup cocoa powder
3 tbsp corn starch
1 tsp salt
1 tsp baking soda
1 1/2 cups chocolate chips
nuts, if you're into bastardizing your desserts like that

*If you're at high altitude, which I am, add another 1/3 cup flour.

Preheat oven to 350 degrees.  Combine flour, cocoa powder, corn starch, salt, and baking soda and combine.  Set aside.  Cream the butter and sugars for 3-5 minutes, until it is light and fluffy.  Add eggs and vanilla and beat to combine.  Add the dry ingredients and mix until well incorporated, scraping the sides of the bowl as necessary.  Add the chocolate chips and combine. Scoop golf ball-sized balls of dough onto a cookie sheet and bake 10-12 minutes.  The cookies will still be fairly thick when you take them out of the oven.  Move immediately to a cooling rack in order to stop the cooking process.  Yield 24 cookies.

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