chocolate cookies

July 21, 2007

Making cookies is a popular pastime at our house. It might even be considered the most popular pastime, or at least a close second to eating them. I’ve been searching for the perfect chocolate crinkle cookie. I’m still looking. These were a little too cake-like and not chewy like I wanted. But, they were still yummy. And, in a moment of sheer genius, we made them into ice cream sandwiches. And, since I used antioxidant-filled dark chocolate in the cookies and organic vanilla-bean ice cream, I felt good about me and my family eating them.  Ok, and we had salad for dinner.

Chocolate Cookies–makes 3 dozen

1 cup flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup butter (room temperature)

1 1/2 cups brown sugar

2 large eggs

8 ounces bittersweet or semisweet chocolate, melted and cooled

2 tablespoons milk

Sift together the flour, cocoa, baking powder, and salt.  With an electric mixer, cream butter and brown sugar until light and fluffy.  Beat in eggs until well combined; mix in cooled chocolate.  With mixer on low, gradually add flour mixture; beat in milk until just combined.  Make balls onto cookie sheets and bake for 14 minutes at 350 degrees.  Let cool and dust with powdered sugar if you’re not making ice cream sandwiches.  But really, why wouldn’t you?

Posted in chocolate, Desserts, General