Disclaimer: These Cookies Are Almost Too Delicious To Be True.
They also aren’t healthy. But neither is depriving yourself of beautiful things, such as a giant double chocolate bake sale cookie.
However, bikini season is coming up, so it’s understandable if you only lick the spoon and give half of your humongous cookie to your husband. It’s not only understandable, but impressive. I’m seriously shocked that I was able to muster up enough willpower to tear one of these suckers apart and hand half of it to Fritz.
It was hard. But since I’ve gotten back on track with my eating and working out this month, I’ve lost two pounds! And seeing results always helps that willpower grow. Only six pounds to go ’till I’m back to my happy weight (those last three are so difficult to get past, though!)–and I can’t wait until I feel totally comfortable in my body (and jeans) again.
I also feel like I have so much more energy, what with all these green monsters in the mornings and quick workouts in the evenings.
Anyway, these cookies are the recipe I always fall back on when I’m making something to share with a big group of people or sell at a bake sale, because everyone loves them. Everyone that loves crispy on the edges, gooey in the middle, double chocolate, walnutty chocolate chip cookies, that is.
I know I sure do. This recipe is from a Got Milk? cookbook that we had at home when I was growing up–I’m pretty sure I discovered this recipe when I was 14 or 15 and have made them ever since.
Double Trouble Chocolate Chip Cookies
- 1 stick butter
- 3/4 C sugar
- 1/4 t salt
- 1 t vanilla
- 1/3 C cocoa powder (unsweetened)
- 1 large egg
- 1 C all-purpose flour
- 1/2 t baking soda
- 1 C bittersweet chocolate chips
- 1 C nuts (I used whole walnuts)
Preheat the oven to 350 degrees. Mix the butter, sugar, salt, vanilla, cocoa powder, and eggs together until combined.
Add the flour, baking soda, chocolate chips, and nuts and mix well.
Eat some dough (at your own risk). I can’t be blamed for uncooked egg in your cookie dough (aren’t eggs pasturized? Does that mean we can eat them raw? Is that a dumb question?).
Roll out the cookie dough into balls and flatten on an oiled cookie sheet. Leave enough space for the cookies to grow, because they get rather large. I made 14 large cookies, but you could halve them and have 28 cuter ones, too.
Bake them for 10 minutes and remove from the oven. They will look like they aren’t done! Let them sit on the cookie sheet for at least five minutes before touching them–that’s where they will finish baking.
These cookies are seriously the best chocolate chip cookie I’ve ever had. Sometimes I purposely underbake them because I like gooey cookies. A lot.
I might as well just eat the dough, really. Just slightly warm. But for those of you weirdos who like a crisper cookie, go 11 minutes. Probably not much more than that, since they still get a crispy edge at 10.
Either way, enjoy with some English breakfast tea poured in your favorite mug. The kind of mug that holds waaay too much and weighs about 20 pounds, with thick ceramic sides that hold in the heat. Even better if it’s from a cute flour/baking/spices mill.
Anyway, off to bed. Toodle-loo!