Friday, April 3, 2009

Double Chocolate Cookies

There are a few recipes I want to pass on to the younger generation to enjoy and this one for double chocolate cookies is one of them.

It's always a hit and never disappoints; comfort food through and through.

Prepared cookie dough keeps well frozen too for when you have unexpected guests or for late night cravings. You can scoop prepared cookie dough onto a cookie sheet. Pop the sheet in the freezer. Once the cookies are frozen, you can put them in resealable freezer bags and keep up to three months frozen. All you need to do is thaw them out on the counter while your oven is preheating. Twelve minutes in the oven and you have warm cookies in a jiffy.

Here's the recipe for the coolest cookie around:

Double Chocolate Cookies
2 cups sifted all-purpose flour
1/2 cup Dutch-processed cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter or margarine
1 1/4 cups refined sugar
3/4 cup brown sugar
2 large eggs
1 cup semi-sweet chocolate chips
1 cup chopped walnuts (optional)

1. Combine flour, cocoa powder, baking soda and salt in a bowl. Set aside.
2. Cream butter, refined sugar and brown sugar for 5 minutes.
3. Add eggs one at a time beating well after each addition.
4. At low mixer speed, add slowly add dry ingredients.
5. Fold in chocolate chips and nuts, if using.
6. Drop tablespoonful of dough onto ungreased cookie sheets two inches apart.
7. Bake 12 to 15 minutes at 350°F. Transfer to wire racks to cool completely.

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