It’s funny how chocolate can so easily grab peoples attention. Wouldn’t it be fun if more people could be like that? You simply say their name and people instantly want to know more. Sure people like to gossip about celebrities but I mean the real people out there like those of us baking all the time. A little bit of almost everything I bake (especially the cookies) makes its way into the office so whenever I stop one of my co-workers on her way to her desk in the morning she almost always asks “chocolate?!”…I could have been giving her phone messages but somehow she could just smell the chocolate, and these cookies in particular seemed to please her so hopefully they’ll grab your attention too 🙂
I wanted to find the perfect recipe for the last bit of that Amano chocolate I received from the Blake Makes giveaway. My initial plan was to make chocolate and white chocolate truffles, and cover the chocolate ones with the Amano but this new recipe didn’t quite turn out. Don’t worry, I will be making plenty of truffles in the future, just not Amano.
So I had to come up with a different great recipe and decided to peruse my Magnolia cookbook to see what I could find. There are of course tons of excellent recipes that I want to try eventually but I had a bit of a challenge that prevented me from trying most of them. You see, I need to go grocery shopping…badly. Now I know that I could easily go and get a small amount of what I might need for any recipe, but it’s much easier to be a little lazy and much more fun to see what you can do with what you got. Truthfully I am pretty happy I went with this one 🙂
Chocolate Chocolate Chip Drop Cookies
Source: Magnolia Cookbook
1 cup flour
6 tablespoons cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
5 tablespoons unsalted butter
5 tablespoons shortening
1 cup sugar
1 teaspoon vanilla
1 cup chocolate chips*
Mix the flour, cocoa, baking powder and salt in a small bowl. Set aside.
Cream the butter and shortening with the sugar. Let stand for 5 minutes or so for the sugar to dissolve then beat in to egg and vanilla. Beat in the flour mixture until well blended then stir in the chocolate chips. *Note: this recipe called for 1/2 cup of chocolate chips but that wasn’t nearly enough so I added in another 1/2 cup of white chocolate chips. Set bowl in the fridge for a few minutes to chill. Preheat oven to 350F.
Drop dough by spoonfuls onto a cookie sheet, sprinkle with additional sugar and bake for approximately ten minutes.
Scoop onto a cooling rack and allow to cool. Enjoy 🙂
The dough for these was a little drier than normal but the resulting cookies were really great. I love the sprinkling of sugar on top and plan to use it again in the future 🙂