Half Pound Chocolate Chip Cookies
Why is it that I never bake cookies? I love to eat them.
I guess I'm just not a dough girl, and I don't like to take out my mixmaster. Lazy.
I found this simple recipe on Dinner with Julie, one of my long time favorite blogs.
All of her recipes are approachable and easy to prepare.
Her post was about using cornstarch in the mix. I'm still not sure what it did to make these cookies delicious, but they were just perfect.
Not too sweet, nor cakey, they were crispy with just a bit of chew in the center, and not greasy at all.
Another nice thing about this recipe is that you don't have to chill the dough like most chocolate chip cookie recipes. Everything came together beautifully with my wooden spoon.
The recipe is called "half pound" cookies, because it uses a half pound of chocolate. When you think about it in real life terms, it's only an 8 oz. chocolate bar. You might gain half a pound by eating them, but hey, that's the price we pay.
These are VERY chocolatey, so if you want to go easy, add less of the chocolate bar.
I used a big knife to shave a Trader Joe's 72% dark chocolate bar from Belgium. Yum.
Julie's Half Pound Cookies: (makes approx 20 cookies)
1/4 cup of white sugar
1 cup of brown sugar
3/4 cup of butter (1 1/2 sticks), softened
2 tsp vanilla
2 cups of flour
2 tsp cornstarch
1 tsp baking soda
1 tsp of kosher salt
8 oz. dark chocolate, shaved
Preheat oven to 350F.
Beat the sugars with the butter, vanilla and egg until light and fluffy.
Add in the dry ingredients and form a dough. Add in the chocolate pieces.
Using a tablespoon measure, place a lump of dough onto parchment or Silpat lined cookie sheets, about 2" apart (I fit 12 cookies per baking sheet).
Bake the cookies, rotating the pans at half time, for 11-14 minutes, depending on your oven. They should be golden on the edges, but still soft in the middle (mine took 13 minutes).
Remove the cookies to a cooling rack and dig in.
These were excellent dunkers in milk.