I have a great standby recipe for Double Chocolate Cookies that I have used on numerous occasions. It is an instant hit if one is in need of a chocolate fix, let me tell you. I make these at least once monthly, if you catch my drift…
This recipe is pretty much perfect, and I thought it was safe from my tweaking, changing, adding, and my general inability to leave well enough alone. But yesterday, as I was preparing to make a batch for a seminar that night (a seminar for women, I might add, thus the chocolate), the tweaking compulsion struck, and this time, it struck gold.
Something kinda funny happened as I was pulling out my eggs and butter…I located a block of chocolate in the form of a bunny that had made its way into the fridge from my Easter basket (yes, my mom still makes me an Easter basket every year…I refuse to grow up!):
I am generally not a fan of milk chocolate (which this bunny was…), so had no trouble excercising self-control and leaving it alone all this time. But remember that tweaking compulsion we discussed earlier? And that necessary monthly chocolate fix? They joined forces.
1 cup butter, softened
1 1/4 cups white sugar
2 teaspoons vanilla extract
2 cups unbleached flour
2/3 cup cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 cups milk chocolate chunks
3/4 cup toffee bits
Pregeat oven to 350 degrees Farenheit (175 decrees C)
In your KitchenAid, beat butter, sugar, eggs and vanilla until light and fluffy.
Combine the flour, cocoa, baking soda, salt, chocolate pieces and toffee bits. Stir into the butter mixture until well blended.
Drop 3 tablespoon portions (using my large scoop from p. chef!) onto a baking stone or ungreased cookie sheet and bake for 12-14 minutes, or until tops have cracked and cookie is set. Cool for a few minutes on the baking sheet and transfer to wire racks to cool. Makes about 3 dozen. Or you know, however many you don’t eat first.