It’s not often that Charisse wants to bake something other than an Apple Crisp. When she does, I jump at the chance. That was the case on Sunday. On those rare occasions, I ask her to pick out the recipe. Being the darling that she is, she will ask if I have anything in mind. For some reason it was cookies. The last cookies that came through my kitchen were the store bought ones that I made into ice cream sandwiches. Also, for me cookies are also not as irresistible as cake, meaning, I won’t overeat them. The cookbook I gave her to check out was, The Great Cookie Book”, from Nordic Ware. It was an impulse purchase I made on a trip to TJ Maxx when I swore than I wouldn’t buy anything. Yeah right, it’s hard to leave that store without spending money. Since the book was only $2.48 I decided what the heck, what’s one more cookbook.
The Great Cookie Book is small, with only 50 recipes that are divided into seasons. We’ve never been ones to let the calendar dictate our appetite but I thought it was a cute idea. Charisse’s first choice was snickerdoodles. They’re OK, but not our faves. If the cookie of the day was going to be a snickerdoodle I knew that I wouldn’t want to toss my scales in the trash. Before the baking project got underway she had to make a trip to the store for something non baking related. Hmm, if she’s going to the store anyway let’s go back to square one and bake something we really like. At this point I see a caution, danger and stop sign flashing in my head. Out with the snickedoodles and in with Double Chocolate Chip cookies.
In all honesty it wasn’t just the cookies I was really looking forward to. It was being in the kitchen with my baby girl, and of course Ms. Gabbi. And speaking of Gabbi, she was really into it this time. The baking and the eating! Like her mom, Charisse finds it challenging to bake a recipe as it’s written. Why have two kinds of chocolate in a cookie when you can have three? That’s my girl! These bad boys have unsweetened chocolate, plus chocolate and white chocolate chips. We really wanted to add nuts to half the batter but didn’t want any chance of cross contamination with Gabbi’s nut allergy.
These cookies are good, very good, very very good. The Mr. and Gabbi gave them four thumbs up and that’s a pretty high recommendation. Gab is finding her sweet tooth these days and that’s shocking. Knowing her though it won’t last long. And I am so proud of me, two cookies a day has been my limit. Cooler temps on the horizon means the temptation to bake more often is right around the corner. Plus the social event of the fall season is two weeks away; Gabbi’s birthday party. Of course there will be a dessert table.
Double Chocolate Chip Cookies – Adapted from, The Great Cookie Book by Nordic Ware
½ cup butter, softened
½ cup sugar
½ cup brown sugar
3 oz unsweetened baking chocolate
1 large egg, beaten
1 tsp vanilla
1 ½ cups flour
1 tsp baking powder
1 cup chocolate chips (we used ½ chocolate and ½ white chocolate)
Preheat oven to 350° F and line a cookie sheet with parchment paper. In a large bowl cream the butter, sugar and brown sugar until light and fluffy. Melt the unsweetened chocolate. I did it in the microwave on 70% in 30 second intervals. Gradually beat in the egg, vanilla and melted chocolate.
Mix the flour and baking powder and carefully stir it into the sugar mixture. Fold in the chocolate chips. Drop by teaspoonfuls onto the parchment lined cookie sheet. Bake for 10-12 ( with my oven it was 15 minutes). Let cool on the cookie sheet for 5 minutes and then transfer to a wire rack to cool completely. The recipe gave a yield of 25 cookies, we got approx 3 dz. Lucky us!
I also want to thank Joanna @ Chicgorgeous for sharing her Versatile Blogger award with me. This is the second time I’ve been lucky enough to get this award so here is the link where I gave 7 facts about me. And, if you haven’t checked out her site you’re missing out on some incredible desserts.