Monday, June 15, 2009

Squeezing in a batch of cookies

Chocolate Chunk-Mocha Cookies
Southern Living Annual Recipes 2007 Copyright 2007

2 1/4 cups all-purpose flour
2/3 cup unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
2/3 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 (11.5-oz.) package semisweet chocolate chunks I used chocolate chips
Mocha Frosting
Powdered sugar (optional)

1. Combine flour and next 3 ingredients in a bowl.

2. Beat butter and next 3 ingredients at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating just until blended after each addition. Gradually add flour mixture, beating at low speed until blended. Stir in chocolate chunks.

3. Drop dough by heaping tablespoonfuls onto parchment paper-lined baking sheets.

4. Bake at 350° for 10 to 12 minutes or until puffy. Cool on baking sheets 2 minutes; remove to wire racks, and let cool 30 minutes or until completely cool. Spread cookies with Mocha Frosting. Dust evenly with powdered sugar, if desired.

Note: Dough may be frozen up to 1 month or refrigerated up to 2 days. Let stand at room temperature before baking as directed.

Mocha Frosting

1/4 cup unsweetened cocoa
1/4 cup hot strong brewed coffee
1/4 cup butter, melted
1 teaspoon vanilla extract
3 1/2 cups powdered sugar, sifted
I would add a pinch of salt next time

1. Stir together first 4 ingredients until smooth. Gradually add powdered sugar, stirring until creamy.

It's crunch time. We're having a cookout/1st birthday party for the baby in less than 2 weeks and there is much work to be done. What the hell was I doing making cookies?

These were noted as having the highest rating by the Southern Living testers which is usually a good indication of a great recipe. While I did enjoy these a lot, I'm not sure that they were worthy of the highest ratings. I did have to use chocolate chips which may have made a difference but I don't see why it would. I thought the frosting could have used a touch of salt. That might have made a big difference because I thought they were too sweet the way they were. You don't need the frosting though - they would be fine without it.

To be clear - they were really good, just not 'oh my God' good.

So the next two weeks may be spotty. This week I'm mainly relying on easy reruns such as Zesty Fish Stick Tacos, simple non-recipe meals like pork and sauerkraut, and stuff pulled out of the freezer like Italian Jambalaya (I just have to cook and add the orzo).

Question of the Day: Do you prefer cookies frosted or unfrosted?


Heather said...

I can go either way on the frosting. It really does depend on the cookie. These look good.

Unknown said...

Well, I do love frosting but it really depends on the cookie! These would need frosting for counteract all that chocolate!