Double Chocolate Chocolate Chip Cookies

 I am always looking for new ways to make chocolate chip cookies ~ ones that my son will approve (:
At a recent visit to his home, I experimented (with my special helper Cole) with using both semi-sweet chunks and a bar of semi-sweet chocolate.

The results seemed to please everyone ~ even the pickiest son!

Recipe:
Preheat oven to 375 degrees.
Grate one bar of semi-sweet chocolate ~ put aside.
Beat together 1 cup unsalted butter (2 sticks), 3/4 cup sugar, and 3/4 cups light brown sugar until fluffy.
Add 2 large eggs and 1 teaspoon vanilla extract.
In a separate bowl, combine 2 1/4 cups of flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt, and 1 teaspoon cornstarch (You will not taste the cornstarch, but it will help to make nicely shaped cookies.)
Add the flour to the butter mixture and stir only until combined.
Add 1 bag of semi-sweet chocolate chunks and the grated chocolate.  Stir until combined.

 If you have time, allow to sit in the refrigerator for about an hour.

Spoon onto an ungreased cookie sheet.

Allow your special helper to taste the batter to see if it is good (:

Bake for 9 - 11 minutes.

Cool and enjoy!  

♥
 

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Chocolate Chip/Rosemary Shortbread Cookies

Chocolate and rosemary ~ two of my favorites, but it may seem strange to put them together in a cookie.  No fear!  The taste of the herb is subtle, and the extra butter and chips make a tasty shortbread cookie treat.

a strangely wonderful combination

 

Ingredients:

1 cup (2 sticks) softened unsalted butter

1/2 cup sugar

1 teaspoon rosemary, chopped finely

1 teaspoon salt

1 teaspoon vanilla

2 cups flour

2/3 - 1 cup mini semi-sweet chocolate chips

 

Directions:

Preheat oven to 325 degrees.

In a large bowl, beat together the butter and sugar.  Add the rosemary, salt, vanilla.  Beat in the flour, 1/2 cup at a time.

Stir in the chips by hand.

 

Gather the dough and form a ball.

On a floured surface, roll out the dough to a thickness of 1/2".  I made mine into a circle, but you could also form a rectangle.

Cut into pieces, and place onto a Silpat covered cookie sheet.  Prick the top of each piece with a fork.

Bake for approximately 25 minutes or until the cookies are lightly browned.  Remove from sheet and allow to cool.

Chocolate topping:
In a micro-safe bowl, melt 1/2 cup chocolate chips and 1 tablespoon butter or shortening.  Dip the cookies into the chocolate or lightly swirl the chocolate onto the cookies.

Enjoy!  ♥  Printable recipe

  

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Christmas Cookies - Snickerdoodles

 It is definitely that time again ~ time to bake cookies for Christmas!

 

Snickerdoodles are easy to make, delicious to eat, perfect for cookie swaps, and they sure make the whole house smell good!

Ingredients (for 4 dozen cookies):
1 1/2 cups sugar
1/2 cup butter, softened
1 teaspoon vanilla
2 eggs
2 3/4 cups flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
2 teaspoons cinnamon

Directions:
Preheat oven to 400 degrees.
Whisk together the flour, cream of tartar, baking soda, and salt; set aside.
In a mixing bowl, beat 1 1/2 cups of sugar and butter until light and fluffy.
Add vanilla and eggs; beat.
Add the dry ingredients, and mix until blended.
Shape the dough into 1-inch balls; roll into a mixture of the sugar and cinnamon.
Place onto ungreased cookie sheets.
Bake for 8 - 10 minutes or until set.
Remove immediately, and cool on rack.

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