This recipe comes from LilaLoa. If you make some of these let me know how they came out. Good luck!
I can't stop thinking about how everyone should really try my chocolate cookies with coconut icing. So I've decided to post my chocolate cookie recipe. And peer pressure you all into trying it. Seriously, all the cool kids are doing it. In case you haven't noticed...I make A LOT of chocolate cookies. It's what I do. You can trust me on this when I say that this is the go-to recipe for chocolate cookies. So, you know, just try it.
Cream butter, shortening and sugar together. Add eggs and vanilla. Mix well. Add baking powder and salt and mix again. Stir in the cocoa until well blended. Add flour 1 cup at a time. IF YOU ARE GOING TO MAKE COOKIES RIGHT AWAY, ADD 3 1/2 cups flour. If you are going to "chill" the dough, or just wait for another day to make your cookies, STOP AT 3 cups. It will be totally soft and look all wrong, and you will want to ignore me completely and add more flour, but I'm telling you -- DON'T DO IT. Practice self-restraint. You will be glad you did, and I will be proud of you. Roll out on lightly floured surface. Bake at 375 F for 6 1/2 minutes. (I roll my cookies 3/8" thick.)
There are some things I think you should know:
*** I don't have conversions for the metric world. I'm sorry. Please don't leave me hating messages. But I will tell you that this may be the most forgiving cookie recipe in the world. You can just google conversions and anything that's remotely close to being right will work for these cookies.
*** You don't have to add shortening if that grosses you out or you hate it on sheer principle or you can't find it where you live. It just makes the cookies a little softer. You can omit it entirely or substitute it with butter.
*** If you find that the dough has cracks in it when you try to roll it - don't freak out. It's okay. Just knead it for a minute and it will be ever so smooth and wonderful.
These cookies don't spread. At all. And they are the perfect mix of soft and solid. And if you leave them in the oven too long, you can crush them up and make a great chocolate pie crust. And if you want brownies -- only add 1 cup of flour, leave out the shortening and bake in an 8X8 square pan for 25 minutes. Have left over cookies that didn't get decorated because you totally forgot about them when you went on a Mediterranean cruise? That's okay. Melt some mint chocolate chips and spread on top. And you have instant thin mints. (Sometimes I do that even if I didn't forget my cookies while on a cruise. Because... well...truthfully, I've never been on a cruise. There. My secret is out. I feel so much better.) Oh, and you can also use slightly overbaked cookies in frosting. Just crush them up and call it cookies and cream, and it is SO much better than Oreos ever thought about being.
Whoa. I'm starting to worry myself. I promise you I'm not as obsessed with these cookies as it sounds. Okay, forget it, I totally am. If you were really my friend, you would make these.
I can't stop thinking about how everyone should really try my chocolate cookies with coconut icing. So I've decided to post my chocolate cookie recipe. And peer pressure you all into trying it. Seriously, all the cool kids are doing it. In case you haven't noticed...I make A LOT of chocolate cookies. It's what I do. You can trust me on this when I say that this is the go-to recipe for chocolate cookies. So, you know, just try it.
The End-All for Chocolate Cookies Recipe:
1 cup butter
1/4 cup shortening
1 1/2 cups granulated sugar
2 eggs
1 teaspoon vanilla
1 teaspoon salt
3/4 teaspoon baking powder
2/3 cup cocoa
3 or 3 1/2 cups flour
Cream butter, shortening and sugar together. Add eggs and vanilla. Mix well. Add baking powder and salt and mix again. Stir in the cocoa until well blended. Add flour 1 cup at a time. IF YOU ARE GOING TO MAKE COOKIES RIGHT AWAY, ADD 3 1/2 cups flour. If you are going to "chill" the dough, or just wait for another day to make your cookies, STOP AT 3 cups. It will be totally soft and look all wrong, and you will want to ignore me completely and add more flour, but I'm telling you -- DON'T DO IT. Practice self-restraint. You will be glad you did, and I will be proud of you. Roll out on lightly floured surface. Bake at 375 F for 6 1/2 minutes. (I roll my cookies 3/8" thick.)
There are some things I think you should know:
*** I don't have conversions for the metric world. I'm sorry. Please don't leave me hating messages. But I will tell you that this may be the most forgiving cookie recipe in the world. You can just google conversions and anything that's remotely close to being right will work for these cookies.
*** You don't have to add shortening if that grosses you out or you hate it on sheer principle or you can't find it where you live. It just makes the cookies a little softer. You can omit it entirely or substitute it with butter.
*** If you find that the dough has cracks in it when you try to roll it - don't freak out. It's okay. Just knead it for a minute and it will be ever so smooth and wonderful.
Whoa. I'm starting to worry myself. I promise you I'm not as obsessed with these cookies as it sounds. Okay, forget it, I totally am. If you were really my friend, you would make these.
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