Thing 3 has been demanding double chocolate chip cookies. Since I’m at home with Things 1 and 2 today pretending to be a domestic goddess (not), I thought I’d try to take care of that. After looking through a bunch of recipes on the internet–the font of all culinary knowledge–and not finding what I was after, I decided to make up my own. I’m quite happy with how they turned out, so I thought I’d share the recipe. They aren’t dramatically different from the basic chocolate toll-house, but I changed some of the standard ingredients to make the flavor richer and bring out the cocoa.
2 sticks butter, softened
1 1/3 cup packed brown sugar
1 teaspoon almond extract
2 large eggs
1 1/2 cups flour
2/3 cups cocoa powder (unsweetened)
1 teaspoon baking soda
2 teaspoons course salt (I use sea salt, but NaCl is NaCl. Its the texture that matters.)
1 bag semi-sweet chocolate chips or chunks
Pre-heat the oven to 350 degrees. In a small bowl, combine all the dry ingredients. In a large bowl cream together the butter, sugar, and almond extract. Add the eggs one at a time. After both eggs are mixed in, gradually add in the dry mixture. Mix thoroughly. Fold in the chocolate chips.
Drop dough by tablespoon-fulls onto an ungreased cookie sheet. Be sure to leave plenty of room between them. Cook at 350 degrees for 16 minutes (smaller cookies will take less time). They are done when they are dry around the edges, but still fairly gooey in the middle. Pull them out, let them cool for a bit (they’ll set up a little bit more, but will stay nice and chewy), and enjoy.