Monday, February 13, 2012

Make: Double-Rich Chocolate Cookies

I have as much interest in the Super Bowl as I do in wearing mom jeans, however the food is what I'm all about. We went over to my grams for her delicious Italian beef sandwiches and German chocolate cake, so I decided to bring these chocolate cookies in a festive football shape. 

Start by getting your ingredients together- it really makes baking go by smoothly as opposed to running all around

Mix together your dry ingredients

Mix together your wet ingredients, then add your dry

I mix in the chocolate chips in by hand to prevent overmixing

Squeeze the cookie ends together to make a football shape, then frost on your cute little football stitches

Ta-Da! So fun, but these cookies can be made year round!

The original recipe is from Mrs. Fields Cookie Book- which is the only book I use when I bake, and the recipe is as follows:

2 1/2 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup unsweetened cocoa powder
1 cup dark brown sugar (however I always use light brown!)
3/4 cup white sugar
1 cup salted butter (this time I used unsalted though- it doesn't make a HUGE difference)
3 large eggs
2 tsp. pure vanilla
2 cups semisweet chocolate chip (I always use Hersey's special dark chocolate)

Preheat oven at 300'
     In a medium bowl combine flour, soda, salt, and cocoa powder well with a wire whisk and set aside.
     In a large bow blend sugars with an electric mixer at medium speed. Add butter and beat to form a grainy paste. Scrape down sides of bowl, then add eggs and vanilla. Beat at medium speed until light and fluffy.
     Add flour mixture and chocolate chips, and blend at low speed just until combined. Do not overmix.
Drop dough by rounded tablespoons onto ungreased cookie sheets, 1 1/2 inches apart. Bake for 21-23 minutes. Immediately transfer cookies with a spatula to a cool surface.

*Recipe straight from Mrs. Fields Cookies Book*

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