Monday, May 3, 2010

Day 4: Dark Chocolate Chunk Cookies

I made a few more cookies than needed today so I gave some to our property manager when he came by to fix something. We tried to deliver to a lady that we're not really on good terms with. Last summer she told Matt what she thought about our cat being outside (and not nicely at all). That's as nicely and simply as I can put it. But she wasn't there (or chose not to answer, who knows). But we're going to try again tomorrow. Hopefully it's not too awkward, but that's ok if it is. Instead we went to the person that lives across from her. He was an older man that lives by himself and used to be a baker. We also stopped by the man near us who brings the trash cans back in who wasn't home the other day. However, we were shot down and he didn't accept our cookies. But only because he doesn't eat eggs. He did tell us though that he loves dark chocolate, particularly the bars from Trader Joe's. So we told him next time we're there we'll bring him one. Too bad he doesn't eat cookies though, because I think he would have liked what we had. I found this recipe a while back ago on bakingbites and have made it several times. Cuz they're that good.

Dark Chocolate Chunk Cookies
1 cup butter, soft
1 1/2 cups sugar
2 large eggs
1 tsp vanilla extract
2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
2/3 cup (unsweetened) cocoa powder
2 cups dark or semisweet chocolate chunks

Preheat oven to 350F.In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla and mix until smooth.In a medium bowl, sift together flour, baking soda, salt and cocoa powder. Working with the mixer on a low speed, gradually incorporate flour mixture into butter mixture until well combined and no streaks of flour remain. Stir in chocolate chunks.Drop rounded tablespoons of dough (approx 1″ balls) onto parchment-lined baking sheets.Bake for 11 minutes at 350 F, until set and just firm at the edges. Cookies should still appear moist. Allow to cool on the baking sheet for 4-5 minutes, then remove to a wire rack to cool completely.
Makes about 4 dozen.
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