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I really like
chocolate which explains why I am putting another chocolate cookie recipe on the
site. This cookie I just couldn't resist, as it is a cross between the very
chocolately Chocolate Fudge Cookie and
the buttery Chocolate Cookie. These soft
textured cookies contain three types of chocolate, unsweetened cocoa powder,
melted dark chocolate, and chocolate chips which gives them a rich and complex
chocolate flavor. My son thinks these are the perfect cookie for dunking in a
tall glass of cold milk, but my preference is with a strong cup of coffee.
This recipe was adapted from The Sweeter Side of Amy's Bread, which
features sweet treats from the very popular New York bakery, Amy's Bread.
Currently I am baking my way through the cookie section and all of the
cookies I have tried are excellent. Now, in the past I have always made
normal sized cookies, the type where you need at least two, possibly
three, to satisfy a craving. But the cookies in The Sweeter Side of
Amy's Bread are not that way. You only need one, as they are large
cookies. In fact, I like large cookies so much, I may start
making all of my cookies giant sized. I did, however, make these cookies a
tad smaller than they instructed, 1/4 cup of dough instead of 1/2 cup. The
important thing with all chocolate cookies, is not to over bake them, as
we want them soft and moist, not dry. Unfortunately, it is hard to judge
when chocolate cookies are fully baked. So what you are looking for is for
the cookies to be set, yet still seem a little soft as they will firm up
as they cool. The yield is about 20 large cookies.
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