Chocolatey Chocolate Chip Cookies

*I have revised this cookie recipe slightly. I am tired of making the chocolate cookies that fall to bits and pieces after they are cooked. Trying to find the right consistency for the batter so that the cookies hold together has not been simple. I think, though, that I have finally solved the problem. I added another egg- making a total of 3 eggs, and took away the milk. I did not put the batter in the refrigerator, but I think chilling the batter would help it firm up and make getting the dough onto the sheet much easier. I ended up with sticky dough all over my fingers after shaping the dough the best I could, though what I really need is a cookie scoop. That item has made its way onto my essential kitchen equipment list- someday.

My husband bought me some mint and chocolate chips that were on sale once the Christmas season had ended. Unfortunately, this bag is, seasonal- as I have not seen them any other time of the year, because they were delicious! I simply made the cookie recipe on the bag and the resulting cookie was chocolate, almost cake-like in texture, with the soft bite of the mint and chocolate morsel. I made this same recipe my own way with a bag of Semi-Sweet Chocolate morsels and it is a chocolatey delight! I am thinking I should add Health toffee pieces, pretzels, nuts, white chocolate pieces, peanut butter chips, and all sorts of other goodies to this delicious cookie recipe.

Chocolate Chocolate Chip Cookies

2 C. All purpose flour

2/3 C. Hershey’s cocoa powder

1 tsp. baking soda

1/2 tsp. salt

1 C. softened butter

2/3 C. granulated sugar

2/3 C. packed dark brown sugar

3/4 tsp. vanilla

3 large eggs

1 12 oz. bag of chocolate chips, or Andes Mint Chocolate chips

  • Pre-heat the oven to 350°.
  • Cream together butter and lard.
  • Meanwhile, sift together dry ingredients. I like to get my cocoa powder into the measuring cup with a spoon over wax paper, so what falls on the counter I can add back into the container easily. Otherwise I end up with a cocoa counter mess.
  • Add both sugars to the butter in the Kitchen Aid, followed by the vanilla and eggs.
  • Add milk until the dough is the correct consistency: slightly wet and sticky. The cocoa powder makes the dough a tad dry ad the cookies crumble when they are done. I am trying to modify the recipe to be less crumbly, though the humidity in the East does contribute to the crumbly-ness of the cookies.
  • Mix in the chocolate chips, spoon them onto the parchment paper.
  • Bake for 9-11 minutes. Pat down the puffed cookies with the back of the spatula once they come out of the oven. Use a knife, or other utensil, to help get the cookie onto the cooling rack without it falling apart.
Adapted from the Very Best Baking recipe online for Mint Chocolate Delights. 
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