I have a little 'thing' for chocolate. I know most of us do. But, since my daughter was born I also have a 'thing' for simplicity. Sure, my best friends could tell stories of me spending days on end in the kitchen creating a fabulous cake with imported chocolates. But, that my friends was my pre-mom life.
I love finding things that I can simplify so I can enjoy every precious moment with my family. Hershey's is a great place to look for classic simplicity. I found this delicious recipe for "Doubly Chocolate" Chocolate Chip Cookies with a few adjustments they were just that! Perfect for us and I am sure they will be perfect for you too!!!
It's TWO POST TUESDAY! Every Tuesday we post a dish from our Simple Kitchen (creating delicious meals in a snap!) AND a terrific Tuesday treat - Take a peek into our Simple Kitchen and check out these fantastic treats!!!
Pasta Fagioli is an incredible hearty traditional Italian dish that you HAVE to try. Loaded with Italian flavor, its so good you may need to double the recipe! How do you say it? Well you don't say it. You eat it silly!
Best-Ever Chewy Chocolate Chip Cookies with a secret ingredient to make them extra puffy and chewy!
Apple Cinnamon Oatmeal Cookies. Incredibly warm, wonderful, chewy and moist with little bits of apple and walnut throughout."Perfectly Chocolate" Double Chocolate Chip Cookies
makes approximately 7 dozen 1 tablespoon cookies
2 cups all-purpose flour
2/3 cup Hershey's Cocoa
1 teaspoon baking soda
½ teaspoon kosher salt
1 cup (2 sticks) butter, room temperature
1 1/2 cups sugar
2 large eggs
1 tablespoon vanilla extract
12 ounces semi-sweet mini chocolate chips
Preheat oven to 350°F.
Prepare 2 cookie sheets by lining them with parchment paper or silpat mats.
In a large bowl combine flour, cocoa, baking soda and salt. Whisk to combine (make sure there are no lumps).
In the bowl of a stand mixer or with an electric mixer, beat butter, sugar, eggs and vanilla until fluffy. Gradually add flour mixture, beating well. Stir in chocolate chips. Drop by tablespoon scoop onto prepared cookie sheet.
Bake for 8 to 10 minutes or just until set. Cool slightly; remove from cookie sheet and place on cooling and allow cookies to cool completely.
Serve and enjoy!
Click here for a printable version of this recipe - The Slow Roasted Italian.com
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