I am spoiled 🙂
I won’t get into the, “I waited a whole week for this thing to be delivered and stalked my UPS delivery man until it came,” story. I’m sure those who have a mixer know the excitement of receiving this gift from God that I experienced. I was just a little excited. AND it’s apple green. SUPER AWESOME! I am uber tickled by this gift and can’t wait to make a bajillion things with it.
The first thing I made – Double Chocolate Cookies
This came from my Martha Stewart cookie book. This recipe was the second attempt. The first attempt was good but I was using some pretty sad cookie sheets. I bought a proper cookie sheet and these babies turned out AMAZING. If you don’t have a cookie sheet, get one. It’s worth the 20 bucks.
- 1 cup all-purpose flour
- 1/2 cup unsweetened Dutch-process cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 ounces good-quality milk chocolate, 4 ounces coarsely chopped, 4 ounces cut into 1/4-inch chunks
- 1 stick (8 tablespoons) unsalted butter
- 1 1/2 cups sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside. Melt coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water or for 30 seconds in the microwave.
Transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment. Add sugar, eggs, and vanilla; mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks.
Scoop batter using a 1 1/2-inch ice cream scoop; place 2 inches apart on parchment-lined baking sheets. Bake until cookies are flat and surfaces begin to crack, about 12-15 minutes. The cookies will seem soft when you transfer them to a cooling rack. That’s OK! They will harden up when they cool so don’t over bake.
These cookies are seriously delicious. Perhaps it’s because of the mixer? 😉