Do you ever get that sudden chocolate cookie craving which simply must be fulfilled, otherwise you feel all so irritable and down and depressed?
Well, I get that A LOT. Not because I am a very depressing person. Or that I eat loads of comfort food. But it is usually due to that time of the month when I’d have a sudden high craving for carbs and it would definitely be chocolate! And cookies. I am a cookie monster through and through.
Anyway, due to the recent melamine scare, I am staying off store-bought cookies for a while. Also, I can never find any GOOD commercial chocolate chip cookies. Most are total rip-off. Either it’s too sweet or just plain un-chocolatey. And too crunchy or grainy with barely any flavours too. Like biting into baked sand or something. Blearghh.
No wonder there’s this saying that some things are best done ourselves. It must definitely refer to baking cookies! To satisfy my cookie monster craving for some chocolate cookies, this is what I made..
Trust me, it is as good as it looks and so chocolatey, the cookies didn’t last long before it was gulped down by the cookie monster who baked these, Mr Picky and wonders of wonders, The Food Critic! Yep, this is an all-time favourite at home. Hah! It’s bye-bye Chipsmore and hello, Foong’s Cookies!
Anyway, I got this recipe from Baking Bites (whose site I simply love as she has SO many great baking recipes to chew on…) and did some minor modifications. Very, very minor modifications this time around.
So, here’s the recipe…
Double Chocolate Chip Cookies
1 1/4 cups flour
1/2 cup cocoa powder
1/2 tsp bicarbonate of soda (baking soda)
1/4 tsp salt
1/2 cup butter
1 cup soft brown sugar (I know, I know, I use A LOT of brown sugar in everything!)
1 tsp vanilla
1 tsp coffee essence
1 cup chocolate chips
1/2 cup chocolate buttons
1. Preheat oven to 350 F / 180 C. Line cookie pan with baking paper.
**Note: You will notice that I have a fork in the mixing bowl…that’s because I use good old fashion ‘manual power’ for all my mixing with only a fork as I don’t have a mixer….yet! But you can use the electric mixer, it will definitely be faster.**
14. Bake the cookies at 180C for about 10 minutes or up to 15 minutes (depending on your oven).
These cookies are a cross between crunchy and chewy so it is a perfect combination of chocolates with a rich, soft-crunchy texture. And I am glad I added the chocolate buttons as it has given these cookies some chocolatey creaminess due to it’s half-melted texture inside the cookies. Yummy!
I love these so much, I think I am going to bake it again pretty soon!
Anyway, I also tried out another cookie recipe (yes, it also has chocolate in it) and I will post it up as the Cookie Monster Bakes Part 2 soon. Wait for it!