Double Chocolate Chip Cookies - Marry Doughs and Double Your Pleasure
Ying Yang Double Chocolate Chip Cookies
I don't know why I think of baking these cookies primarily during the holidays because I think one should treat themselves all year round. Like a great marriage, one could say this combination cookie made from two different doughs were made for each other...were a match made in heaven...or simply soul mates. It's pretty much a typical Toll House recipe and then a separate Indulgent Chocolate-Chocolate Chip recipe combined. This recipe makes about 70 good size cookies so feel free to cut the recipe in half. I have them timed in the oven for an end result of a wonderful chewy cookie which draws just the right amount of sweet satisfaction from the senses. This is a cookie that is especially eye catching as well as satisfies one's sweet tooth. As a bonus, you can certainly only bake one of the recipes but you won't get the ying-yang effect.
Makes About: 70
Prep Time: Approx. 25 minutes per dough
Cook Time: About 12 minutes per batch
Suggested Tools:
· 2 Large mixing bowls
. 2 Small bowls or ramekins
· 2 Stir spoons
· Spatula
· 2 Cookie sheets
· Measuring cups
· Measuring spoons
· Parchment paper or baking spray
Ingredients for Chocolate Chip Cookie (Ying):
· 2 ¼ cups all-purpose flour
· ¾ cup granulated sugar
· ¾ brown sugar (dark or light)
· 1 cup butter, softened or room temperature
· 2 eggs, whisked together
· 1 teaspoon vanilla
· 1 teaspoon baking soda
· ½ teaspoon salt
· 2 cups semi-sweet chocolate chips
Chocolate Chip Cookie Instructions:
1. In a large bowl, add the soft butter and to that add and cream together the sugars and eggs and mix well. Then add the vanilla and mix well.
2. In a small bowl, add the dry ingredients: the flour, baking soda and salt and mix to combine well.
3. Now add the dry ingredient mixture to the large bowl wet mixture. Mix to combine well.
4. Mix in the chocolate chips and set aside.
Indulgent Chocolate-Chocolate Chip Cookie Ingredients (Yang):
· 2 cups all-purpose flour
· 1 ½ cup granulated sugar
· 1 2/3 cup unsweetened cocoa (Hershey works well)
· ½ cup dark brown sugar
· 1 cup butter, softened or room temperature
· 2 eggs, whisked together
· 2 tablespoon milk
· 1 teaspoon vanilla
· 1 teaspoon baking soda
· ½ teaspoon salt
· 1 cup semi-sweet chocolate chips
Indulgent Chocolate-Chocolate Chip Cookie Instructions:
1. In a large bowl, add the soft butter and to that add and cream together the sugars and eggs and mix well. Then add the milk and vanilla and mix well.
2. In a small bowl, add the dry ingredients: the flour, cocoa powder, baking soda and salt and mix to combine well.
3. Now add the dry ingredient mixture to the large bowl wet mixture. Mix to combine well.
4. Mix in the chocolate chips and set aside.
Forming the Two-Dough Cookie:
1. To form a cookie, take an equal amount (your desired amount) from each dough bowl and join together trying not to mix the two types too much together as you want to see a good definition of each dough. Gently shape in your hands a somewhat circular form (not a ball so much) and place on a prepared (prepared with baking spray or parchment paper) cookie sheet.
Bake at 350 degrees in a preheated oven for about 12 minutes. Some ovens heat differently, so I recommend checking on your cookies at the 10 minute mark and when you start seeing a little darker edge on the light side of the cookie, your cookies are ready to take out of the oven. Remember that cookies continue to cook even when you take them out of the oven. Wait about five minutes before removing them from the cookie sheet.
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