Chewy Double Chocolate Chip Cookies

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                            FOOD FUNNY
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She didn't say so, but this one from Rosemary Zwick could be true I think:

A man having lunch at a Chinese restaurant noticed that the table had
been set with forks, not chopsticks. He asked why. The waiter said
"Chopsticks were provided only on request."

"But," the man countered, "if you gave your patrons chopsticks, you
wouldn't have to pay someone to wash all the forks."

"True," the waiter shot back, "but we would have to hire three more
people to clean up the mess."

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                            TODAY'S RECIPE
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If you like chocolate and you like cookies then this will likely become
one of your favorite recipes. The secret to making these chewy is to not
over bake them, so keep an eye on the timer and the cookies.

Chewy Double Chocolate Chip Cookies

1 1/4 cups (2 1/2 sticks, or 275 g) butter
2 cups (500 ml) sugar
2 eggs
2 tsp (10 ml) vanilla extract
2 cups (500 ml) all-purpose flour
3/4 cup (180 ml) unsweetened cocoa powder
1 tsp (5 ml) baking soda
1/2 tsp (2 ml) salt
10 oz (280 g) chocolate chips

Cream the butter and sugar in an electric mixer until light and fluffy.
Add the eggs and vanilla and beat well. Combine the flour, cocoa powder,
baking soda, and salt. Add the flour mixture to the butter mixture
gradually, beating until it is well incorporated. Stir in the chocolate
chips and drop rounded teaspoonfuls onto an ungreased baking sheet. Bake
in a preheated 350F (180C) oven for 8 to 9 minutes, until the cookies
have puffed up (they will flatten as they cool). Cool slightly before
removing to a wire rack to cool completely.
Makes 4 to 5 dozen.
Received on Thu Mar 11 18:16:54 2010