lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Monday, October 18, 2010

Double Chocolate Chip Cookies

I adapted these from a Martha Stewart recipe. Growing up, my mom would make these amazing chocolate chunk cookies. Everyone would always rave about them. The secret behind them is that they were from a bag mix. And they tasted homemade. These are almost as good as the bag mix, if I splurged for chocolate chunks, I am sure they would be a close rival.  The best part of these cookies is that I always have the ingredients on hand, thanks to the jumbo chocolate chip bag from Costco.
Double Chocolate Chip Cookies
makes one dozen

1 1/3 cups semisweet chocolate chips
4 tablespoons unsalted butter
2/3 cup all-purpose flour, spooned and leveled
½ teaspoon baking powder
½ teaspoon salt
2 large eggs
¾ cup packed light-brown sugar
1 teaspoon vanilla extract
2 cups semisweet chocolate chips

Preheat oven to 350 degrees. Heat 1 1/3 cups chocolate chips and butter in a microwave-safe bowl in 20-second increments, stirring in between, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.

In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chips.

Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.

Adapted from Martha Stewart
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