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Turbo Chocolate Cookies - June, 2017.

 
 
 

Cookies are perfect pick-me-up sweets.  These double-loaded chocolate treats have a one-two delectable punch.  Bake a batch and put out for a graduation party.  You’ll get an A for Awesome!

This recipe is on pages 26 and 27 of Fat Witch Bake Sale.

  • Ingredients
  • 12 tablespoons (1½ sticks) unsalted butter at room temperature
  • 2 large eggs.
  • ⅓ cup of granulated sugar.
  • ⅓ cups dark brown sugar packed.
  • 1 teaspoon of vanilla extract.
  • 5 tablespoons confectioners’ sugar.
  • 1¼ cup of unbleached all-purpose
      flour.
  • ½ cup unsweetened cocoa powder.
  • ½ baking powder.
  • ½ teaspoon salt.
  • ½ cup semi-sweet or milk chocolate chips.
  • Directions
  • Preheat the oven to 350 degrees F.
  • Grease 2 large or 3 small baking sheets with butter, cooking spray or place parchment paper on top.
  • In a large mixing bowl, beat the butter, eggs, sugars (granulated and brown) until frothy. Use an electric mixer if you have.
  • Add the vanilla and beat until smooth and well combined.
  • Measure the confectioner’s sugar, flour, cocoa, baking powder and salt and sift directly into the butter mixture.
  • Mix until no trace of the dry ingredients remains.  With a spoon, stir in the chocolate chips.
  • Using 2 tablespoons, drop balls of dough onto the prepared baking sheets.
  • Space them at least 1” apart.
  • Bake for 10 to 14 minutes, or until the edges are crisp and the center not shiny.
  • Cool the baking sheets for at least 20 minutes.
  • Remove the cookies to a platter and let to continue to cool.
  • Transfer the cookies to an airtight container and store at room temperature for 5-7 days. 
  • Makes 24-36 cookies

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Product will stay fresh for 5 days at room temperature. Serve at room temperature.
If desired, refrigerate immediately for 3 weeks or freeze for 3 months.