Desserts

Dual Chocolate Chip Cookies

24 cookies

This is definitely a chocolate lover's cookie! Two kinds of

chocolate (nuts are an option) make this cookie a delight to

eat! BTW, these cookies are on the smaller side.

Description of Ingredients

• Salted butter-when I use salted butter, there is usually no

additional salt needed. If you use unsalted butter in this recipe,

add ½ teaspoon salt with the flour mixture.

• Brown sugar-either light or dark brown is OK.

• Egg white-by just using the egg white in this recipe, the cookie will

be fudgey.

• Vanilla-always use a good quality vanilla. Here is the link on how I

make it.

• Unsweetened baking cocoa- make sure that it's fresh! You really

can taste the difference.

• Semi-sweet chocolate chips-use the best quality that you can. I

have even used chopped up candy bars from Godiva.

Dual Chocolate Chip Cookies

Makes about 24 cookies

Ingredients

• ¼ cup salted butter, room temperature

• ½ cup brown sugar

• 1 tsp of a good vanilla

• 1 egg white

• ½ cup all-purpose flour

• 3 Tbsp cocoa, unsweetened

• ½ tsp baking soda

• ½ cup chocolate chips, unsweetened

• 1 tsp espresso powder (optional

Heat oven to 375°F. You will need 2 cookie sheets, lined with

parchment.

Instructions

1. Place butter and brown sugar in a large bowl; beat until mixture

is light and fluffy. Thoroughly beat in the egg white and vanilla.

2. Combine flour, cocoa, baking soda and coffee; stir into butter

mixture; stir in chocolate chips until just combined with mixture.

3. On prepared cookieBake sheets, drop by heaping teaspoons

about 2-inches apart.

4. Bake 8 to 10 minutes just until set; do not onerbake. Cook briefly;

remove to wire rack.

Options

• You can mix and match-white, dark chocolate, peanut butter or

butterscotch chips.

• Macadamia, pistachio, walnuts or pecans are great nut choices.

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Our freshly baked Dual Chocolate Chip Cookies.

LAURA LEE ALICE
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