Tuesday, May 1, 2012

Choco-Choco-Chip Cookies

I was suposed to make a new recipe last week but I didn't get a chance since it was Super Doubles so this week I was going out on a limb and making something that I have never made before.  I have a bunch of recipes from the book Family Feasts for $75 a Week: A Penny-wise Mom Shares Her Recipe for Cutting Hundreds from Your Monthly Food Bill by Mary Ostyn.  I decided to go with the most chocolate that I could find and this was the one!!  I was glad that I tried it but I don't think that I would make too often.  The cookies were too soft and fell apart when put in the storage container so I have a blob that you have to brek off pieces to eat them.  The taste was not as chocolatey as I would have hoped because there was an after taste of molasses (I think).  After I started, I realized that this recipe didn't call for any eggs which I thought was a little crazy.  I guess it would be a good recipe if I could master cooking them without burning them or leaving them too mushy.... especially if I am low on eggs :)  Try them once and see what you think!

Choco-Choco-Chip Cookies

1 c butter, softened at room temperature
1 tbsp molasses
1 tbsp vanilla extract
1/3 c water
¾ c sugar
¾ c brown sugar
2 ½ c flour
½ c unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 c semisweet chocolate chips

Preheat oven to 375 degrees.

In a large bowl, cream together butter, molasses, vanilla, and water.  Add sugars and mix well.

In a medium sized bowl, mix together flour, cocoa powder, baking powder, baking soda, and salt.  Add flour mixture to sugar mixture and stir well to combine.  Stir in chocolate chips until well mixed.

Shape dough into 1 inch balls and place 1 inch apart on ungreased cookie sheet.  Bake until edges are firm but centers are still soft, about 8 minutes. 

Store in tightly covered container at room temperature for 3-4 days.  Beware- they tend to stick to each other.

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