Milk Chocolate Cookies
I've been spending so much time travel-writing lately, it seems that I haven't been writing up any recipes (or baking them for that matter). But with the arrival of October, I thought it was time to make some of these ultra chocolatey, old-school cookies. Perfect companions for coffee or milk anytime, and they took me less than an hour to bake. These are so great, because they have that double chocolate punch: not just the chips, but melted chocolate too. I got this recipe from Martha Stewart's Cookies cookbook.
- 1 cup flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 oz milk chocolate
- 4 oz semi-sweet chocolate chips
- 1 stick unsalted butter
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Total Time: 45-60 minutes
Bake Time: 15-18 minutes
1. Preheat oven to 375 degrees F.
2. Mix the flour, cocoa powder, baking soda, and salt together in a bowl.
3. Melt the milk chocolate with the butter, either in a double boiler or in the microwave, and set aside to let cool.
4. Put the melted chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer. Mix on medium speed till combined, then slowly mix in the flour mixture. Then fold in the chocolate chips.
5. Drop spoonfuls of dough on parchment-lined baking sheets, about two inches apart. Bake for 15-18 minutes (till soft), and let cool.
Five steps and so delicious! I was really impressed with how these turned out; rich, gooey, and just enough chocolate to satisfy any chocolate fix.