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Double chocolate cookies for a party

As you may know, our son will be graduating with his master’s in Mechanical Engineering, and accepting a commission as Second Lieutenant in the United States Air Force. We’re having a party to celebrate, with a menu that includes pulled pork sandwiches, chicken sandwiches, baked beans, chips, cut fruit, and COOKIES!

I plan on making about 15 dozen cookies, in total. Double chocolate, chocolate chip, peanut butter, lemon cookies, they all sound good to me.

This recipe for double chocolate cookies makes about 4 dozen. They are terrific. Each time I’ve made them the texture has been fabulous, and they freeze well, too.

I have the first two dozen out of the oven, and the next ones are baking. You can imagine the smell…

Ingredients

2 sticks butter, softened

1 cup white sugar

½ cup brown sugar, packed

2 teaspoons vanilla extract

2 eggs

2 cups all-purpose flour

2/3 cup cocoa powder

¾ teaspoon baking soda

¼ teaspoon salt

¼ teaspoon ground cayenne (optional) OR 1 teaspoon ground cinnamon (optional)

1 tablespoon vegetable oil, as needed

1 cup dark chocolate or semi-sweet chocolate chips

Directions

Preheat oven to 350 degrees F.

In large bowl, mix butter, sugars, eggs, and vanilla until light and fluffy.  Combine the flour, cocoa, baking soda, and salt. If adding cayenne or cinnamon, add to dry ingredients. Stir into the butter mixture until well blended. If the dough is too stiff, stir in up to 2 tablespoons vegetable oil. Mix in the chocolate chips. Drop by tablespoonfuls onto ungreased cookie sheets.

Bake 8-10 minutes, or until just set. Cool a few minutes before removing to wire rack.

Do you have a favorite cookie recipe?


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/ 23 Comments

23 comments

  2. wordsinthewind

    for lemon squares but they’re not really cookies, there’s a crust with a baked filling. I cut them in very small two bite squares to serve but think they are still messy. And they’re dusted with powdered sugar making an extra challenge. It’s a trick to eat those and not get any on yourself. But they are so good people eat them anyway.

  4. Avilyn

    I generally do lemon squares instead of cookies, but I’ll check my recipes tonight (if it’s not too late) and see if there’s anything for lemon cookies instead.

  5. Avilyn

    This makes about 4 dozen soft batch (chewy) chocolate chip cookies.  And I say ‘My’ recipe, although it comes from the King Arthur Flour Cookie Companion cookbook.  But it always gets rave reviews & the cookies tend to disappear quickly.  🙂

    3/4 cup (1 1/2 sticks, 6 ounces) unsalted butter

    2/3 cup (5 1/4 ounces) dark brown sugar

    2/3 cup (4 3/4 ounces) granulated sugar

    2 tablespoons (1 1/4 ounces) light corn syrup

    1 tablespoon cider vinegar or white vinegar

    2 large eggs

    1 tablespoon vanilla extract

    1/2 teaspoon salt

    1/2 teaspoon baking powder

    1/4 teaspoon baking soda

    2 1/4 cups (9 1/2 ounces) unbleached all-purpose flour

    3 cups (18 ounces)* semisweet chocolate chips

    *[I usually use more than this – adding the 3 cups to the batter to start with, but after the first 2-3 dozen cookies have been scooped out, usually the batter that’s left is low on chips, so I add more based on what it looks like it needs]

    1. Preheat the oven to 375 F.  Lightly grease (or line with parchment) two baking sheets.  [I prefer using parchment paper]

    2. In a medium-sized mixing bowl, cream together the butter, sugars, corn syrup, and vinegar, then beat in the eggs.  Beat in the vanilla, salt, baking powder, and baking soda.  Stir in the flour & chocolate chips.

    3. Drop the dough by the tablespoonful onto the prepared baking sheets.  Bake the cookies for 10 minutes, until they’re just set; the centers may still look a bit underdone.  Remove them from the oven, and transfer to a rack to cool.  [Basically the edges will just start to look a little brown; I use a flat metal spatula that doesn’t have slits in it to transfer the cookies so they don’t fall apart in transfer.]

    Nutrition Info (per 1 cookie/29g):  124 cal, 6 g fat, 1 g protein, 5 g complex carb, 12 g sugar, 1 g fiber, 17 mg cholesterol, 40 mg sodium, 60 mg potassium, 31 RE vitamin A, 1 mg iron, 11 mg calcium, 25 mg phosphorus, 7 mg caffeine.

  6. wordsinthewind

    I make is a gingersnap, recipe from my aunt from Missouri. Everything she made was the best you ever had, it was amazing. Her trick was to drop the cookie sheet onto the counter from about 4-5 inches when they came out of the oven. They cracked all over and flatened out just the way she preferred them. I do it just like that because I’ve not tried not doing it.

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