D.I.Y.
Chocolate cookies with choco chips
By Norma O. ChikiamcoPhilippine Daily Inquirer
CHOCOLATE cookies with choco chips
Today being Valentine’s Day, love seems to be permeating the atmosphere. As a consequence, gifts as an expression of love are the order of the day. Probably the most popular Valentine’s Day gifts are flowers and chocolates.
If you prefer to make, rather than buy, your Valentine presents, here’s an easy recipe for a double chocolate treat: chocolate-based cookies generously studded with chocolate chips. Pack the cookies in a colorful tin can (with tight-fitting lid), wrap the can (or tie a pretty ribbon around it) and you’ll have a sweet, homemade present.
PS: Since the recipe makes about 70 cookies, you’ll have enough to give three persons on your list, and then some. Be sure to save a few for yourself. These cookies are delicious.
Chocolate cookies with choco chips
- 2 c all-purpose flour
- 1 c unsweetened cocoa powder
- tsp baking soda
- ½ tsp salt
- 1 1/3 c butter, softened
- c brown sugar
- c + 2 tbsp white sugar
- eggs
- tsp vanilla
- c semisweet chocolate chips
Sift together the flour, cocoa powder, baking soda and salt. Set aside.
Beat the butter in a large mixing bowl until fluffy, then add the brown sugar and white sugar. Beat in the eggs, one at a time. Add the flour mixture and vanilla and beat until just combined (do not over-beat but make sure there are no visible signs of flour in the mixture). Cover the mixing bowl and let the mixture rest in the refrigerator for at least 30 minutes.
Around 15 minutes before starting to bake, preheat the oven to 350°F (180°C). Remove the cookie batter from the refrigerator and let stand at room temperature for about 10 minutes. Fold in the chocolate chips. Scoop out the batter by tablespoonfuls and drop them onto ungreased cookie sheets about one inch apart. Bake, one cookie sheet at a time, in preheated oven for 9-10 minutes or just until set. Do not overbake. Let cool slightly, then transfer cookies onto cooling rack.
Store cookies in tightly covered containers to keep them from getting soggy. Makes around 70 cookies.
For more tips, recipes and stories, visit the author’s blog www.normachikiamco.com and Facebook fan page www.facebook.com/normachikiamco; follow on Twitter @NormaChikiamco
Cook’s tips:
To soften the batter, remove it from the refrigerator and let stand at room temperature for 30 minutes to an hour before starting to bake.
For scooping out batter, use a rounded tablespoon or small ice cream scoop.
Use a wide, heat-proof spatula or cake server for extricating cookies from the cookie sheets and transferring them to a cooling rack.
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Tags: Chocolate Cookies , DIY , Food , Lifestyle
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