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Death By Chocolate Chip Cookies #FBCookieSwap2015



Soo, my #shreddingforthewedding plan isn't going so well. In fact, it's going the opposite of well. Being a food blogger is one thing, and then being in the business of cake decorating is another. I feel like I'm basically being cornered by desserts telling me to eat them.


Thankfully, I made these cookies and gave them away, as part of the Great Food Blogger Cookie Swap! If you don't already know, this nationwide cookie swap is hosted by Love & Olive Oil and The Little Kitchen to raise money for pediatric cancer. Donations from the hundreds of food bloggers who participate are matched by event partners and each year, thousands and thousands of dollars are raised! It's awesome.


I had plans for a different more holiday-themed cookie but I succumbed to my deep love for chocolate and made these babies. They are SO good. They taste almost like brownies and they melt in your mouth.  Do yourself a favor and DON'T make these cookies if you are dieting or even planning on dieting.

I'm literally salivating just thinking of them right now. You're welcome for that visual :-)

Death by Chocolate Chip Cookies

Yield: 3 dozen cookies
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Ingredients:

8 ounces semi-sweet chocolate, melted
2 and  1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (16 tablespoons) unsalted butter, room temperature
1 and 1/4 cups granulated sugar
2 large eggs
pinch of vanilla powder (or 1 teaspoon vanilla extract )
4 oz. cup milk chocolate chips
4 oz. semi sweet chocolate chips
4 oz. white chocolate chips

Directions:

In a medium-sized bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.

Line two baking sheets with parchment paper or a silicone baking mat.

In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar until fluffy and smooth. Pour in melted chocolate and beat until well-incorporated. Beat in eggs and vanilla.

Remove bowl from stand mixer and fold in dry ingredients with a spatula, until well-combined.

Refrigerate dough for 1 hour.

Preheat oven to 350 degrees.

Using a medium cookie scoop, scoop out balls of dough and place on prepared baking sheets. Bake for 8 minutes. Let cool on baking sheet for 1 minute, then transfer to a wire rack to cool completely.

Recipe from Imperial Sugar

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