Chocolate may have been rationed in Rosie of Rosie’s Riveting Recipes day, but fortunately for us, those days are long gone. There really is no such thing as too much chocolate. Certainly not when you’re a chocolate lover like me. During the holidays what better way to celebrate than to add a few touches to a classic recipe and go for the chocolate. This recipe is my own creation, inspired by the classic Nestle Toll House recipe.
Gayle Martin
CHOCOLATE CHOCOLATE CHIP COOKIES
• 2 sticks butter or margarine, softened
• 3/4 cup sugar
• 3/4 cup brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1 cup cocoa
• 2 tablespoons coffee (if desired)
• 2 1/4 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 large (12 oz) package of chocolate chips
Preheat oven to 350F. Place flour, baking soda and salt on a piece of wax paper and set aside. Cream butter, sugar, brown sugar and vanilla together in a large mixing bowl. Blend in eggs, mixing thoroughly. Add cocoa and coffee, if desired, and mix thoroughly. Blend in dry ingredients, a little at a time, until moistened. Fold in chocolate chips. Drop by rounded teaspoon full onto an ungreased cookie sheet and bake for approximately 10 to 12 minutes.
Note: If the batter should become too dry and crumbly after adding flour simply add small increments of coffee or water, (one tablespoon or smaller), until moistened.
For a little more zing, use pumpkin spice flavored chips, if available, or add a teaspoon of cinnamon or pumpkin pie spice.
The Rosie’s Riveting Recipes historic cookbook is available on Amazon and Barnesandnoble.com.