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choco-love easy chocolate treats for your valentine sweets by Yee-Fan Sun | 1 2 3 continued from page 2 double chocolate
chip cookies 1 cup salted butter,
softened yields about 30 cookies 1 Preheat the oven to 375F. 2 In a big bowl, mix the softened butter, white sugar and brown sugar until well combined and fluffy. Stir in the vanilla extract and eggs. 3 In a separate bowl, combine the cocoa, flour and baking soda and stir well. Gradually add this dry mixture to the wet mixture from step 2, beating well until you have a nice, uniform dough. Stir in the chocolate chips. 4 Use a big spoon (tablespoon) to form rough balls (about an inch and a half or so in diameter). Place these balls on a cookie dough sheet; you can pack them in tight at this point. Once you’ve formed all the dough into balls, slide the cookie sheet into your freezer. Leave them in for at least a few hours; once they’re frozen solid, you can either proceed directly to the baking or transfer to a plastic container or baggie, and freeze for later use. 5 Arrange the frozen dough balls on another cookie sheet, leaving a couple of inches or so in between each one. Bake for about 9 minutes, until the outside of the cookie looks just set. Do not overbake – the cookies should be quite soft still if you touch them in the center. Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack (if you find the cookies still seem too squishy to move, let them cool on the baking sheet a little longer). Cool completely, then pile 'em up on a plate and enjoy! o check
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The
irresistible combination of chocolate chips studding a deep dark
chocolate cookie spells double the goodness
for serious chocoholics. As with most cookies, the key is to avoid overbaking;
pull these babies out of the oven when the outside is just set, and the inside
is still soft and gooey.