This is it, the final day of #Choctoberfest with Imperial Sugar
. I think we’ve had a pretty amazing week of recipes, not just from me but from the nearly 70 other bloggers participating in this event.
If you haven’t entered the giveaway yet, you’re cutting it close! A winner is being chosen on October 12th at 8:00 AM so head on back to the recipe I shared with you on Monday, Skinny Chocolate Peanut Butter Brownies, and enter to win using Rafflecopter.
Before I get to my final recipe, I just wanted to give a huge THANK YOU shout out to the wonderful ladies behind The PinterTest Kitchen, Allison, Jessica and Sharon, for dreaming up this amazing idea and inviting the rest of us to join in. I’m sure it’s been an exhausting but rewarding adventure and I simply cannot wait to be a part of your next creation.
These cookies come with a fun little back story that is completely unrelated to the event. Tom and I went out to dinner for our anniversary to Fogo de Chao. If you have never been, I highly recommend it. We had a great time. However, Tom didn’t mention that his car had been acting funny and he was the one to drive to the restaurant.
If you’ve never been in a car where the alternator is going up, I can tell you it’s rather interesting and terrifying. First, the radio went out. Then the interior lights dimmed. Then the speedometer and gas gauge die. Then the headlights go out, only leaving you with running lights. And then the car lurches and hopefully allows you to coast over to the side of the road before it gives out entirely with a “pfft” noise. Which is what happened on the way back from the restaurant, 10 miles from home.
Thankfully one of Tom’s coworkers was able to pick us up and take us home after his car was towed to my work (I cannot tell you how wonderful it is to work for an auto shop) and to thank him for coming to rescue us at ten on a Saturday night, I made him these cookies.
Soft-Batch Double Chocolate Cookies
- 1 stick unsalted butter, at room temperature
- 2 oz. cream cheese, softened
- 3/4 cup Imperial brown sugar
- 1/4 cup Imperial granulated sugar
- 1 egg
- 2 tsp. vanilla extract
- 1/2 cup cocoa powder
- 1 3/4 cups all purpose flour
- 2 tsp. cornstarch
- 1 tsp. baking soda
- 1/2 tsp. salt
- 12 oz. mini chocolate chips
1. In the bowl of your stand mixer, combine the butter, cream cheese, brown sugar, sugar, egg and vanilla and beat on medium-high speed for 4 minutes until smooth.
2. Add the cocoa powder and beat on low speed until combined.
3. Add the flour, cornstarch, baking soda and salt and mix together on low speed until combined. (You may need to scrape down the sides of the bowl.)
4. Stir in the mini chocolate chips by hand.
5. Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours (overnight is fine).
6. To bake the cookies, preheat the oven to 350 and line baking sheets with parchment paper.
7. Scoop rounded 2-tablespoon sized scoops of dough onto the baking sheet (8 per sheet) spaced 2 inches apart. Press down slightly. Repeat with remaining dough on the second baking sheet.
8. Bake for 8-10 minutes or until the cookies look nearly done. (Cookies will continue to cook through the center when cooling.)
9. Allow the cookies to cool on the baking sheets fully before serving or transferring to a container to store.
I only had a tiny one of these in order to give the majority of them to Tom’s coworker and oh boy is this a tasty cookie. I definitely plan to make them again and enjoy them myself!