I usually like to keep our apartment stocked with at least something home-baked, whether it be breakfast goodies or dessert. But since moving, I haven’t really done any baking.
Because Nate likes to have dessert after dinner every night, we always have an assortment of cookies in the house. He runs 4 days a week (5 when he’s training for a marathon), and I feel like he doesn’t eat enough to support all the exercise he gets. So I encourage his dessert habit nightly. However, he hasn’t really been in the “mood” for the cookies lately, so I knew I had to bake him something good so he doesn’t whither away to nothing. I only wish I had to eat dessert every night to maintain my figure!
Anyway, it’s been so hot out that I wanted to give him something refreshing. That’s when i decided on ice cream sandwiches. I asked him some flavor cookie/ice cream combos he likes and he said chocolate cookies with mint chocolate chip ice cream, so that’s what i gave him!
You wouldn’t think it would be so hard to find a chocolate cookie recipe, but it was. I ended up just looking for chocolate chip cookie recipes and figured i could just add cocoa powder.
However, because this was a last-minute idea, I needed one that didn’t require softening the butter ahead of time. I searched for ones with oil instead of butter. The only one I could find that didn’t need softened butter used melted butter instead.
So I guessed how much cocoa powder to flour I’d need. The batter was really wet and I crossed my fingers as I slid the first batch into the oven. But you know what? They were PERFECT! I shoved a couple in the freezer to cool them off and made Nate one tasty ice cream sandwich. Nate certainly didn’t refuse dessert that night
Chocolate Cookies with White and Dark Chocolate Chips
Recipe by Me
Makes about 18 large cookies
1.75 cups all purpose flour
.5 cups dutch processed cocoa powder
1/2 tsp baking soda
1/2 tsp salt
12 tbl (1.5 sticks) unsalted butter – melt & cool it until warm
1 cup packed lt or dk brown sugar
1/2 cup granulated sugar
1 lg egg + 1 egg yolk
2 tsps vanilla extract
1 cup chocolate chips
1/2 cup white chocolate chips
Heat oven to 325 degrees and have racks on upper & lower middle positions. Put parchment paper on 2 oversized cookie sheets (or do it in batches with smaller cookie sheets).
Whisk together flour, salt & baking soda in medium size bowl. Set aside.
Mix butter & sugars until thoroughly blended by hand or with electric mixer. Beat in egg, egg yolk and vanilla until combined.
Add flour, cocoa powder, salt & baking soda mixture to butter, sugar, egg & vanilla mixture and beat at low speed until just combined. Stir in chips to taste.
Roll scant 1/4 cup dough into ball. Put ball on cookie sheet leaving 2.5 inches between each ball.
Bake about 15 – 18 minutes, switching sheets halfway through reversing sheets front to back and top to bottom. cookies should be light golden brown and outer edges should start to harden, but centers are soft & puffy. Cool cookies on cookie sheets. When cool, peel from parchment.
Make into an ice cream sandwich!