Or rather, half covered but that would have ruined the alliteration. I made these cookies forever and a day ago at the request of a friend. Well the request was for the chocolate chip cookies to be completely covered in chocolate. But I wanted some. And I’m not the biggest fan of chocolate. Don’t hate. It just means more for you.
Although, tangent: I ate the most delicious chocolate pudding/fudge cake the other day at a bbq I went to this weekend. Seriously heavenly. I asked for the recipe to the guy who brought it and his response? “I don’t know. Ask Costco”
And I promised this recipe to you guys forever and a day ago too. But life happened. And since my run this morning was absolute crud (very heavy legs with no spark) it makes sense to post this now.
I don’t have a go-to chocolate chip cookie recipe so I googled “chewy chocolate chip cookie recipe” and this one had the yummiest picture. I went with it. As for the chocolate dip, I found these directions but it left me in a bind because I don’t have a microwave. So I used it as jumping off point and improvised.
Half Covered in Chocolate, Chocolate Chip Cookies
Ingredients: (cut and pasted from the link with any changes I did added after)
- 1 cup (1/2 lb.) butter, at room temperature (yes real butter, my roomie was around who refused to let me use margarine!)
- 1 1/2 cups firmly packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips (12 oz.) (I really wanted to use 1/2 pb chips, 1/2 chocolate chips but my friend vetoed it. LAME)
Directions: (the “real” directions are on the website link but I tend to use recipes for the ingredients only. Then make the cookies how I see fit)
- Pre-heat the oven to 375*. I know the directions say 400* but I have a gas stove/oven so I always lower the suggested temp.
- In the “wet ingredients” bowl, beat the butter and sugar. This sucks because I don’t have a mixer. Luckily my cracked ribs are on the right side and I’m a lefty.
- Add in the eggs and vanilla and beat this stuff all together.
- In the “dry ingredients bowl” mix the flour baking soda and salt. I love this part because it requires very little physical effort. Then mix in the “wet ingredients” bowl and add as many chocolate chips as your heart desires.
- Place the batter/dough onto a baking sheet. Since I like my cookies really big I had to do this in multiple batches and each cookie sheet only had about 6 cookies on it. Oops?
- Place in the oven for anywhere between 6-12 minutes. Quite the range I know. But I use a gas oven and it always varies. I don’t think I’ve ever cooked a meal the same way twice!
- When they’re done (and for me that means a little gooey in the middle still. Hopefully I’m cooking them enough. Don’t want to get salmonella or something) place the cookies on a cookie rack. The directions online give you tips if they start to break during the transfer but a cookie is a cookie. And that means that the cookie maker just gets to eat them because you can’t give a broken cookie as a gift, right?
Then comes the DIPPING fun.
To do this you need a bag (or two) of semi-sweet chocolate chips. As the link above says you can combine them with 1 tablespoon of shortening in a microwave safe bowl to be placed in a microwave until it’s melted. I chose to use a makeshift double boiler because I do not have one of those either. I took a saucepan/pot and placed a glass bowl onto that was filled with the chocolate chips (bar of chocolate that are chopped up work too but chips were on sale at the store). The pot had hot water in it and the stovetop was placed on a low setting. As the chocolate started to melt I mixed/crushed/stirred the mixture. By the time the cookies were cooled the chocolate was ready for dipping.
Well if you’re making these for yourself then I say eat a non-broken cookie with a big glass of milk. If you’re making them for a gift then you can eat a broken one with a big glass of milk.