A rich dark swirl of chocolate creates an easy variation on the classic favorite.
What’s your favorite dessert? I love cookies. I would take those over cake, ice cream, pie or a fancy schmancy dessert any day. Plus they are usually fast and easy, which fits my schedule most days. My absolute favorite is chocolate chip. Which is totally boring, I know. So a lot of the time I am happy to make some variation. I even have an entire pinterest board dedicated to this obsession.
These cookies are torn and confused between being a regular chocolate chip cookie or a double chocolate chip cookie.
The key to the perfect cookie is to slightly underbake them so they are still soft and moist inside. I also like my cookies to be a bit on the thicker side, not thin and crispy. I add a bit more flour than the average recipe, and chill the dough before baking to prevent much spreading.
Now I may be in the minority, but I really like the flavor of just the cookie dough, so I don’t go crazy adding chocolate. The dark cocoa powder ( I use Hershey Special Dark or Nativas Organic Raw Cocoa Powder) also is quite chocolatey. Also, when I leave the room full of warm cookies cooling with giant chunks of glistening chocolate peeking through, I sometimes return to find little fingerprints dug into the chunks.
Don’t let this stop you from loading your cookies up with more chocolate bits. Just take my advice and don’t leave them unattended.
My favorite cookie tools are the silicone baking mats and the cookie scoops. When scooping the dough take a bit from each side of the bowl. You could definitely create a more interesting swirl type pattern, but I was just going for a half vanilla half chocolate look. Either way they are wholly delicious.
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