Chocolate cookies

I’ve tweaked the cookie recipe again. And I’m extremely pleased with it now.

As I was working with it, I thought the melted chocolate was too much trouble and that I should just omit it. But I discovered that warming the chocolate in the microwave worked just as well as warming it on the stove and it only took a few moments. Of course the chocolate had to be watched very closely, but again it only took about 30 seconds, with me stirring every 5-10 seconds.

Chocolate cookies

½ cup butter flavored crisco

1 cup sugar

2 eggs

1 teaspoon vanilla

2 oz melted chocolate

1½ cups flour

½ cup cocoa powder

½ teaspoon baking soda

½ teaspoon salt

First I beat the crisco and sugar, at the medium setting, for about a minute. Then I added the rest of the ingredients and beat until everything was incorporated.

When the cookie dough was done, I put it into an oiled ziplock bag. Then I removed as much air as possible, and proceeded to roll the dough into a log. Once logged, the dough went into the freezer, while I cleaned up.

After I was done, the dough came out. It was stiffer and easier to cut. I placed the pieces on a cookie sheet lined with parchment paper and baked them for 10 minutes at 325 degrees. They cooled for 5 minutes.

How did they taste?

Terrific!

They were soft but not too soft. They were rich and delicious and they sort of melted in my mouth. They were extremely chocolaty, having both melted chocolate and cocoa powder. I did choose to leave out the chocolate chunks called for in the original recipe, but they certainly could have been left in to deliver a triple chocolate whammy. Come to think of it, nuts would’ve been great too.