Im not one for mentioning sad things or even discussing the news, but this time I must. Yesterday, their was a tragic shooting in College Station, Texas near Texas A&M University. A criminal opened automatic fire on police and innocent by-standers and several people were both injured and murdered. This breaks my heart! These are PEOPLE, who are fathers, brothers, husbands, and friends. And to those people, I am so sorry for your loss. And to the many family and friends that called, messaged, texted to check on Beau and I- thank you for your care and I feel so very loved.
And not to move onto news as if that did not matter, but chocolate always makes me feel better during hard times. Yesterday I went to lunch at Potbelly's with one my friends, his advisor, and my advisor. My advisor thankfully has the same love for chocolate as I do and so she decided we needed to try the Chocolate Brownie Cookie [plug for Potbelly's: eat this cookie!]- not that I needed any convincing. So I came home, after finding out about the shooting, and decided- I need chocoalte and I need chocolate cookies, as similar to those brownie cookies as I could get. So I scoped Pinterest, but did not find a good recipe [note to others: read the comments that people leave on blog recipes, they leave really good feedback about the recipe that the blogger did not]. I then stumbled on this awesome recipe that looked yummy and so I knew where I was going.
Before I begin that, I noticed that some people enjoyed the facts that I left about shortening vs. butter and cake flour vs. all purpose flour. So, each post, I am going to try my best to add some baking facts. (1) always mix dry ingredients together first and then add the mixture to wet: ingredients this will help with the consistency of the baked goods and (2) anyone ever wonder what is the difference between baking powder and baking soda? I know I do but never took the time to look it up. But now I did: both are rising agents that are added to bake goods to help them- well- "rise"- but the reaction brought by baking soda starts right away so you need to bake soon once added! Baking powder, only really starts the "rising" when placed in the oven :) So now you learned two things!
Preheat Oven to 350F degrees
1-1/2 c all purpose flour
1 tsp baking soda
1 tsp baking powder1 c unsalted butter, softened
1 c white sugar
3/4 c dark brown sugar
2 tsp. vanilla
2 c. chocolate chips
In a medium bowl; whisk together the flour, cocoa powder, baking powder and soda. In a large bowl cream together the butter and both of the sugars until light and creamy. Add in one egg at a time until well blended followed by 2 tsp. vanilla. Gradually add in the cocoa/flour mixture. Gently mix in the two cups of chocolate chips and spoon out onto prepared pans. Bake in your preheated oven for 8-10 minutes. Cookies will be puffed up a bit but will settle as they cool. Allow the cookies to cool on the pan for 5 minutes before transferring to a cooling rack.
Oh- usually I do not eat what I bake and I share...this time..these are all mine. Thats how utterly wonderful they are!