I participated in the The Great Food Blogger Cookie Swap thie year and it was a blast baking and receiving cookies! This exchange was extra special because the organizers teamed up with Cookies for Cancer, a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer.
Participants were to bake 3 dozen cookies: 1 dozen each for our 3 matches. I received Chocolate Crinkles from Rachel of Never Settle, Coconut Toffee Chocolate Chip Cookies from Christine of Cooking with Cakes, and Heath Bits Peanut Butter Cookies from Renee of Tortillas and Honey. All of these blogs were new to me, and I look forward to following along with them going forward.
The cookie recipe was to be something we had never made before. I started browsing through the numerous cookbooks I have but couldn’t commit to one cookie. After opening up some containers filled with Christmas decor, I found The Great Cookie Book by Nordic Ware that I bought on clearance last year. I finally found a recipe I wanted to share: Double Chocolate Chip. You all know I am not a big chocolate fan, so I knew this would be out of the box for me and that’s what I wanted.
Thanks to OXO for sending this great cookie spatula as well! Tis the season for cookies…or should i say tis the season for more cookies than usual!
Double Chocolate Chip Cookies
From The Great Cookie Book, Nordic Ware
Yields about 2 dozen cookies (I doubled this recipe to have enough for the cookie swap)
1/2 cup butter (1 stick), softened
1/4 cup sugar
1/2 cup brown sugar
3 oz. unsweetened baking chocolate (I like Bakers)
1 large egg, beaten
1 tsp. vanilla extract
1 1/2 cups flour
1 tsp. baking powder
1 cup chocolate chips
1. Preheat the oven to 350º F. Line a cookie sheet with parchment paper.
2. In a large bowl or a standing mixer, cream butter and sugars until light and fluffy. Melt the baking chocolate. Gradually beat in the egg, vanilla extract, and melted chocolate.
3. Mix the flour and baking powder and carefully stir into the sugar mixture. Fold in the chocolate chips.
4. Drop dough by the teaspoonful about 2 inches apart. Bake for 10-12 minutes. Let them cool on the cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.