Greetings ChipWINners! Welcome to Chip Mom’s Kitchen, which this week has the honor of being The ChipWIN Blog’s 500th publication! If you keep up with the happenings in the ChipRealm, then you may have noticed that Chiptunes = WIN got together with the folks over at Groupees to put together a hella sweet chiptune Bundle of WIN (linked below!). Along with that bundle came a few fabulous prizes, not the least of which (in my not-so-humble opinion) was a batch of cookies provided by yours truely! Chiptune artist JKLOL was the lucky winner (song below!), and today you are going to join me in the making of said prize and learn all about…
Double Chocolate Cookies
Newb | Apprentice | Journeyman | Master
These cookies really aren’t that much more complicated than your standard Chocolate Chip Cookie!
9 tbsp butter (135 g)
1 C superfine sugar (200 g)
1 egg, lightly beaten
1/2 tsp vanilla extract (2.5 mL)
1 C all-purpose flour (120 g)
1/3 C unsweetened cocoa (35 g)
1/2 tsp baking powder (2.5 mL)
1 1/3 C milk chocolate chips (230 g)
Double the chocolate, double the tunes!
Go ahead and preheat dat oven to 350*F/180*C!
These cookies start as so many cookies do: The first step is to cream the softened butter and sugar together with your mixer til it…. wait. What in the world is superfine sugar? Is it different from the regular sugar I have in my kitchen?
Yes. Yes it is. The good news is that Google provides a solution! Put a cup of granular sugar into a food processor for 15 seconds and BOOM! Superfine sugar.
Ok, now we are ready to cream the softened butter and sugar together in the mixer. Go ahead and get the rest of your ingredients together, too. Things always cleaner and go more smoothly when you’re rockin’ the mise en place.
When the butter and the sugar have gone from grainy to lumpy to smooth and finally reached fluffy, add in your slightly beaten egg and vanilla. Watch your mixture go to a new level of smooth.
Next into the pool is the dry ingredients. The flour, baking powder, and cocoa get sifted into the mix. I don’t have a fancy sifter, so I just use a large strainer that I use for pretty much anything.
That takes your mixture from goo to dough. Huzzah! Once everything is evenly incorporated, it’s time to mix in your chocolate chips!
Once the chips are in there, dampen your hands with water (it’ll keep the dough from sticking to you), and start rolling your dough into little walnut sized balls on your cookie sheets. When all is said and done you’ll end up with about 25 cookies.
After a ten minute go in the dry sauna that is your oven, you end up with ooey, gooey Double Chocolate Chip deliciousness!
Try not to ruin your dinner, and remember Chip Mom luvs ya!