Monday, August 27, 2012

Chocolate Overload Cookies

Is there even such a thing as chocolate overload?

No. But there is such a thing as a lot of chocolate, and that's what I've achieved here. Milk, dark, and white chocolate form a holy trifecta in this classic chocolate chip cookie recipe-- one of my favourite comfort foods.

You know you've made a good cookie when your boyfriend secretly stashes them away, hoarding them for himself.

Yes, darling, I saw the cookies behind the sugar jar. You can't hide things in my kitchen.

Chocolate Overload Cookies

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups of triple chocolate chips

Sift together the flour, baking soda and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon.

Refrigerate the dough for at least an hour. When it's time, preheat the oven to 325 degrees F (165 degrees C).

Drop cookie dough onto the baking sheets.

Bake for 13 to 15 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.


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