Chocolate chip cookies are an all-time favorite in my family —and extended family. Our gatherings always seem merrier whenever I bring some freshly baked chocolate chip cookies for the crowd.
Just to keep it from becoming boring, I’d sometimes do variations on this cookie classic. Sometimes I’d top the cookies with M&M chocolate candies or with chopped nuts. Other times I’d sneak some ground oatmeal into the batter, just to add fiber.
But when I’m feeling particularly indulgent (and somewhat wicked), I’d add cocoa powder to the batter to make chocolate chocolate chip cookies. It’s double the chocolate and double the fun. Well, probably double the calories, too.
In the latest reincarnation of my cookbook “The Recipes I Love,” I’ve included my recipe for double chocolate chip cookies. This new edition now has 10 additional recipes, bringing the total to 70 (up from 60).
In simple ceremonies attended by friends and relatives, Anvil Publishing and National Book Store launched the book last week at the NBS branch in Glorietta Center, Makati.
Since we were launching a cookbook, a cooking demonstration was in order. I demonstrated how to bake double chocolate chip cookies.
I brought in some freshly baked ones, too, which I baked earlier that day, for the guests to try after the dinner of pancit puti, barbecued pork, lumpiang Bacolod, okoy and tibok-tibok, which were all prepared by Cucina Estrella by Cabalen.
Here’s the recipe for double chocolate chip cookies.
Makes about 80 cookies
2 ¼ cup all-purpose flour
½ c unsweetened cocoa powder
1 teaspoon baking soda
1 tsp salt
1 c butter, softened
¾ c white sugar
1 c brown sugar
1 tsp vanilla extract
¼ tsp freshly ground nutmeg
2 c semisweet chocolate chips
In a large bowl, sift together flour, cocoa powder, baking soda and salt. Set aside.
In large bowl of electric mixer, beat the butter until fluffy. Add white and brown sugars and continue beating until creamy. Beat in eggs, one at a time, then add vanilla and nutmeg.
Gradually add flour mixture and beat just until combined (do not overbeat). Cover the bowl and let the batter rest in refrigerator for 30 minutes to one hour.
When ready to cook, preheat oven to 190ºC (375ºF). Fold in chocolate chips.
Drop batter by rounded tablespoonfuls onto ungreased cookie sheets, about 2 inches apart. Bake in preheated oven for 9 minutes for chewy cookies and 10 minutes for crisp cookies. Transfer cookies to a cooling rack. May be served immediately. If storing cookies, store them in airtight containers to preserve their freshness.
“The Recipes I Love” is available at National Book Store and Powerbooks.