Yum! Yum! Yum!

On One Frozen day here in Dallas, Kids school is closed and I am locked up alone in the house with kids, Fun Fun Fun right! To make it more Funnner and keep the kids busy this is the recipe I have tried with my kiddos today in the kitchen, which resulted in these Beautiful Double Chocolate Chunk Cookies.  These are very Chewy Gooey, Chocoaltey and will be favorite for anyone, and can be keep fresh ( the chewiness also) up to 3 to 4 days.


 One time I have bought Giradelli Dark Chocolate Chips, thinking they were bite size Chocolate Chip Cookies. Now they are put to good use in this recipe, I bet the Giradelli Dark Chocoalte Chips brought the  whole drama of flavor here. I suggest using them to anticipate delicious results. Here is the recipe, Njoy!



Ingredients:
All Purpose Flour (APF) - 1 cup
Coca Powder - 1/2 cup ( unsweetened and dark)
Baking Soda - 1/2 tsp
salt - 1/2 tsp
Chocolate Chips - 1/2 cup
Sugar - 1 1/2 cup
Eggs - 2
Vanilla Extract - 1 tsp

Method:

1. Pre-Heat Oven to 325 F. Whisk Together APF, Coca Powder, Baking Soda and Salt ( all dry ingredients) in  a medium  bowl and set it aside.
2. In a large bowl, melt the butter, add sugar to that Bowl. Mix it well until combined. Add 2 large eggs one at a time and mix it well until it puffs up. Add 1 tsp Vanilla Extract and mix it well. 
3. Add dry flour mixture to the wet mixture and keep  on mixing until everything is combined. Finally Fold in the Giradelli Chocolate Chips into batter. 
4. Take a non-stick cookie sheet  and add a parchment paper. Use 1 Tbsp measuring spoon or small ice cream scoop or melon scooper and spoon the cookie dough onto parchment paper with 2 inch spacing apart.
5. Bake them for 15 minutes, until the cookies are flat and begin to crack. Take the cookies out of oven and cool them on wire racks fro 5 min. Once they are cooled, Store them in air tight container, they stay fresh up to 3 to 4 days at room temperature.

Will be back with another recipe soon,
until then take care, ba bye!
-Mythreyi