September 30, 2014

In the Kitchen: Double Chocolate Cookies

My love for baking started early on. Mom and I would spend afternoons in the kitchen whipping up sweet concoctions. Over the last few years I've slowed down my baking habit (probably best for my waistline), but every now and then I get a craving and just can't help myself. These double chocolate cookies are a favorite: intensely chocolate and sweet. They are easy to make and always a crowd pleaser. The hazelnuts add a nice texture, but you can always leave them out. 

Double Chocolate Cookies 

8 tablespoons unsalted butter, softened 
1/2 cup brown sugar 
1/2 cup granulated sugar 
1 egg 
1 tablespoon vanilla extract 
1/3 cup dark cocoa powder 
1 cup flour 
1 teaspoon baking soda 
1/2 teaspoon salt 
1/2 cup white chocolate chips 
1/2 cup chopped hazelnuts 

Preheat oven to 350 degrees. 

In the bowl of an electric mixer, cream together butter and sugars until light and fluffy (about five minutes). Add egg and vanilla extract and mix well. Slowly add cocoa powder, and mix until combined. 

Stir together flour, baking soda, and salt. Slowly add to butter mixture in two batches. Mix until just combined. Stir in white chocolate chips and chopped hazelnuts. 

Place cookie dough on a parchment lined cookie sheet in 1 inch balls. Pat them out with your hands so they are slightly flat. Bake for 12-15 minutes. Cool on baking rack. Serve slightly warm. 

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