Date: 10 Aug 2009 Comments: 0

Recipe credits: joyofbaking.com

Nothing can cheer me up better than chocolates, cookiewise of course. It has been a hazy and crazy week, what with the haze related illness and swine flu scare almost caused a panic attack in my working place. Deciding to keep my mind off things, I whipped up another batch of chocolate cookies sans nuts. Its more comforting that way. Smooth, a little softness inside and crunchy on the outside, these cookies are great eaten with cold milk.

Recipe for Chocolate Cookies

Sift together:
1 cup (140 grams) all purpose flour
1/4 cup (30 grams) Dutch-processed cocoa powder
1/2 teaspoon baking powder
1/8 teaspoon salt

Cream together
1/2 cup (113 grams) unsalted butter, room temperature
1/2 cup (110 grams) light brown sugar
1/4 cup (50 grams) white granulated sugar

Add and beat until incorporated:
1 large egg
1 teaspoon pure vanilla extract

Fold in:
1 1/2 cups (260 grams) white chocolate chips or chunks

Preheat: 350F/180C
Cooking time: 8-10 minutes

Line two baking sheets with parchment paper.

Use a small ice cream scoop or two spoons, place about 1 1/2 tablespoons of batter on the prepared baking sheet, spacing about 2 inches (5 cm) apart.

Bake for approximately 8 minutes or until the the cookies are still soft in the center but are firm around the edges. Remove from oven and let cookies cool on baking sheet for about 5 minutes before removing the cookies to a wire rack to cool completely.

Makes about 24 – 3 inch round cookies.

Dough can be frozen to be baked later.

Ahh, simple pleasures in life. I am sure glad that I am not allergic to chocolate.

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Chocolate Chip and Nut Cookies

Mrs. Field’s Chocolate Chip Cookies

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Simple Butter Cookies

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