Double Chocolate Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ½ cup shortening
½ cup butter/margarine softened
(or 1 cup of Earth Balance rather than the shortening and butter)
¾ cup granulated sugar
¾ cup packed brown sugar (dark brown)
1 teaspoon baking soda
2 eggs
1 teaspoon vanilla extract
1/3 cup 2 ounces semisweet plain chopped chocolate melted and cooled (suggest Ghirardelli semisweet bar – comes as a 4 oz bar)
¼ cup unsweetened cocoa powder
2 cups all purpose flour
9 candy canes crushed (suggestion: natural candy canes from Whole Foods with only natural dyes, etc. They seem to be a little less “pepperminty” than the normal candy canes so it could vary if you use the regular ones).
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Directions: |
Directions:Beat the shortening/butter on high 30 seconds. Add granulated sugar, brown sugar and baking soda, beat until combined. Beat in eggs, vanilla and melted chocolate. Beat in cocoa powder, stir in flower. Stir in the candy can bits.
Drop rounded tablespoons of dough 2 inches apart onto ungreased baking sheets. Bake at 375 degrees for 8 to 10 minutes (or 7 minutes at 350 degrees if gas oven temperatures tend to be hotter). Cool on baking sheets for a minute or longer. You’ll know they’re cool enough when the candy can bits stop sticking to the baking sheet. Cool on wire rack. |
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Number Of
Servings: |
Number Of
Servings:2 1/2 Dozen |
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