Come for the politics, stay for the snark.

No one could have predicted…

So it was an October Surprise A Day, like an Advent calendar but for crime.

With all due respect and assumptions of good faith, please fuck off into the sun.

Republicans don’t lie to be believed, they lie to be repeated.

Whoever he was, that guy was nuts.

This country desperately needs a functioning fourth estate.

Seems like a complicated subject, have you tried yelling at it?

This chaos was totally avoidable.

This fight is for everything.

Fear or fury? The choice is ours.

You can’t attract Republican voters. You can only out organize them.

Tide comes in. Tide goes out. You can’t explain that.

Trump should be leading, not lying.

Never entrust democracy to any process that requires Republicans to act in good faith.

My years-long effort to drive family and friends away has really paid off this year.

Why is it so hard for them to condemn hate?

The republican ‘Pastor’ of the House is an odious authoritarian little creep.

They were going to turn on one another at some point. It was inevitable.

Fight them, without becoming them!

Welcome to day five of every-bit-as-bad-as-you-thought-it-would-be.

Baby steps, because the Republican Party is full of angry babies.

They think we are photo bombing their nice little lives.

Shallow, uninformed, and lacking identity

Yeah, with this crowd one never knows.

You are here: Home / Food & Recipes / Cooking / Friday Saturday Recipe Exchange: Chocolate Chocolate Chip Cookies

Friday Saturday Recipe Exchange: Chocolate Chocolate Chip Cookies

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chocolate chocolate chip cookies

As predicted, yesterday was too, too crazy for a recipe thread. Trying tonight instead. It’s never too early to start thinking about holiday food trays, boxes, and bags. I have an entire section dedicated to making sweet and salty treats here.

I had to go to a funeral and wanted to take something sweet. I find chocolate helps. Lots of chocolate.

I don’t make these very often, because they are super rich and my Dark Chocolate Chip Cookies are usually enough.

They’re easy and just a touch above regular chocolate chip cookies.  This is a full batch, makes about 4 dozen cookies. Great for your holiday cookie boxes.

Chocolate Chocolate Chip Cookies

  • 1 cup + 2 tbsp butter
  • 1 cup dark brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • dash of salt
  • 1 tsp baking soda
  • 2 cups flour
  • 1/3 cup unsweetened cocoa
  • 2 cups semi-sweet chocolate chips
  • 1 cup nuts (walnuts, hazelnuts, almonds or peanuts), chopped

mixing bowl and cookie sheet

Preheat oven to 350 degrees (the lower temperature is because dark cookies can burn easily)

Cream together butter and sugars.  Add eggs and vanilla, mixing well.  Sift together salt, soda, flour and cocoa, then add to butter mixture, blending well.  Add nuts and chocolate chips.  Spoon onto cookie sheet and bake at 350 degrees for 10-12 minutes.

Cool on the cooling rack.

What’s on your menu this weekend? Anyone have special requests for the Thanksgiving recipe exchange? Hit the comments to share your recipes, gift ideas, holiday requests or whatevah…

Reader Interactions

63Comments

  4. 4.

    NotMax

    Have been patiently waiting for a foodie thread in order to share this.

    Outside the box or just plain weird?

    ;)

    (Incidentally, this post’s title may have inadvertently uncovered a site anomaly – look how the text of said title appears in the right side tab on the thread prior to this one.)

  12. 12.

    NotMax

    Not as toothsome as from scratch, but for any who don’t know about it –

    OMG I Forgot I Promised To Make Cookies & I’m Missing Ingredients & The Car’s In The Shop Cookies

    Preheat oven to 350.

    Mix together 2 well beaten eggs, ½ cup cooking oil (not olive oil) and 1 box of any flavor of packaged cake mix you prefer.

    Drop by heaping tablespoonfuls onto a greased or lined cookie sheet. (A little easier to do if the mixed dough is chilled for 15 or 20 minutes, but that’s strictly optional.) Yes, chips, nuts, etc. can be added if so desired.

    Bake 10 – 12 minutes. Remove from oven and let cool on cookie sheet for a few minutes, then move cookies to cooling rack.

    Makes around two dozen cookies.

  13. 13.

    debbie

    Since we’re talking chocolate, my favorite is Maida Heatter’s Chocolate Macaroons from Monte Carlo.
     
    You can skip the baking on brown paper and use parchment instead (much simpler, though they will spread a bit). They are the best cookie I’ve ever had, so good I ate them while I had strep throat. Painful, but mighty good.

  14. 14.

    zhena gogolia

    I’m afraid you guys will sneer at me, but does anyone have a good recipe for turkey breast? Our friend who always invites us for Thanksgiving always makes goose, and I miss turkey, but I don’t want to make a whole turkey for just my husband and me. Yet I would like to make us a turkey-and-stuffing dinner for the weekend after Thanksgiving. We both only like white meat, so I thought turkey breast would be the answer.

  16. 16.

    laura

    @zhena gogolia: make a stuffing/dressing – about 4 to 6 cups I’d reckon. Place in a mound in a greased roasting pan.
    Place a turkey breast atop the pile and roast at 350 until the thickest part of the breast is 160° (it needs to get to 165° but will continues to cook when it comes out of the oven to rest). You may partially cover with a piece of foil to keep it from getting too dark.
    I would prep the breast by rubbing with vegetable oil and the salt, pepper and a good sprinkling of poultry seasoning (the yellow box).
    There’s so many stuffing recipes to even try and include one.
    I just finished dinner – 2 sad chicken thighs transported! Fried chicken, milk gravy with fresh sage and thyme, homemade creamed corn, gingered carrots and mashers with chives. Spouse a’swoon, weiner dog waiting for a widgey bit and I’m savoring a BlackBerry cider.
    I’m itching to bake a dank dried fruit and nut fruitcake. This may be the week. A nice cuppa tea and wee slice in the cold dark days of winter sounds really satisfying.
     

  22. 22.

    debbie

    @laura:  

    You may partially cover with a piece of foil to keep it from getting too dark.

       Also to keep it from drying out. (A good reason to stick to dark meat.)

  23. 23.

    Adam L Silverman

    @zhena gogolia: It is personal preference, but they require slightly different prep. Regardless of bone in or out, if at all possible make sure you get it with the skin on. That’ll help to keep it from getting dried out. My default for turkey, breast or whole, is to dry rub with kosher salt, freshly cracked black pepper,  and poultry seasoning to taste. If a whole turkey I’ll spatchcock it, but for a breast, I’ll go low and slow so as not to dry it out. If you can get a turkey neck as well, then you can use that as the basis to make turkey gravy for your roasted turkey breast.

     

  25. 25.

    Adam L Silverman

    @zhena gogolia: Take the neck, divide it with a sharp chef’s knife into several pieces. Salt and pepper them to taste. Chop up 1 to 2 carrots, 1/2 a medium onion, and 1 stick of celery. In a hot saute pan add your preferred cooking oil. Saute the pieces of neck and the veggies. Deglaze the sauted neck and vegies and pan with a 1/4 of white wine. Transfer to a sauce pot and add 1/2 to 3/4 cup of water. Bring to a boil and reduce the liquid. When the liquid has reduced by half, remove the neck pieces and the veggies and thicken either with a traditional roux or with corn starch in cold chicken broth. Then taste, reseason as necessary, turn to low/warm, and serve when ready.

     

  28. 28.

    Adam L Silverman

    @zhena gogolia: And with the turkey breast on low and slow. Basically you’re doing a reverse sear. So you want the breast to get to 150 degrees in the thickest part of the breast before you take it out to rest. So oven on 250, breast cooking until it hits 150 internal. Then remove from the oven, cover, and rest while you turn the oven up as high as it will go, which is usually 500 degrees. This should take about 20 to 30 minutes depending on your oven. Remove the cover for the breast (bodice rip it! what?), give it a baste with either your preferred oil, melted butter, or a combo, and put it back in the 500 degree oven so that the skin will crisp up. You’ll have to watch it, but it shouldn’t take more than about 15 minutes. Then remove, turn the oven off, carve/slice, and serve.

     

  30. 30.

    Miss Bianca

    Mmm, made soup by throwing in some potatoes  and other things in to the beans I crockpotted yesterday. Those cookies look amazing.

  33. 33.

    TaMara (HFG)

    @Adam L Silverman: 

     

    @zhena gogolia:

     

    No one makes fun in my posts, not on my watch. LOL. I’m with Adam, go with serious eats, I was just about to recommend Alton Brown’s recipes. They are great for turkey.  

     

    Also, while boneless is often preferred, you lose a lot of flavor and risk a dry bird. With the exception of a few recipes, I’ve now switched to almost all bone-in poultry. The bones/marrow adds an extra layer of flavor. 

     

    Hope that helps and you can email me if you run into more questions. Or probably Adam, since he’s got the apron and tiara out. 

     

  35. 35.

    Ohio Mom

    @zhena (I am pretending that I hit the reply button, it doesn’t work for me in the new system).
     
    I’ve been averaging a half turkey breast a week for the last month
    (Ohio Dad keeps kosher and the selection of kosher meats is limited around here. In the fall, our Trader Joe’s has turkey breasts. Almost makes up for them only having steaks in the summer).
     
    I just smear on some olive oil, sprinkle on some seasonings — mostly paprika — add the meat thermometer set for 165, and put in a 350 oven.
     
    There’s never enough pan juices for gravy, so I make a simple roux (three tablespoons melted margarine because butter would not be kosher, mix in two tablespoons flour and then add a cup or so of Imagine vegetable broth, which sorta tastes like chicken broth. Let it simmer and thicken.
     
    My approach is not going to win any cooking awards (for one thing, the skin does not get crispy) but it is easy.
     
     

  37. 37.

    Aardvark Cheeselog

    Ok I made these tonight on impulse. I used Ghirardelli cocoa and semisweet chips. I was out of dark brown sugar so I used light brown and added a couple of tbsp of molasses with the eggs, and for some reason felt impelled to add a half tsp of cloves to the flour/cocoa mix. Oh and I had pecans so that was what I used for the nuts.

  38. 38.

    Ruckus

    @zhena gogolia:
    4 decades ago I used to grill a turkey breast on our Farberware grill, which they don’t make any more but I still have my dads that’s only 30+ yrs old and works fine. There were 2 of us and we had the same problem, anything resembling a turkey and it would last till it spoiled.
    I have no idea how long ago they stopped making the grills. Pain in the whatever to clean the thing though.
    Brush on a bit of oil, I use sesame oil but whatever works, a bit of salt and pepper and grill till done. Very good. 
     

  39. 39.

    Avalune

    I make this Pear and Cranberry compote for Thanksgiving every year. It’s pretty amazing. I tried a different kind last year and was sent home from the hospital to make it right. ? And I was already informed the linked recipe is the only cranberry compote accepted.

  42. 42.

    ThresherK

    The only things I could possibly add to that incredible recipe are:
     
    Ghirardelli brown bag chips are better than the gold bag for my taste. The brown are bittersweet and the gold are semisweet (I think).
     
    I have never worried about stocking Dutch process cocoa and natural cocoa, and nobody has said boo about any of my recipes or my cocoa. Am I missing something?

  43. 43.

    Martin

    @zhena gogolia: There are many answers provided here that are probably good, but are all wrong. 
     
    There are two good ways to cook turkey – one is to deep fry it, the other is to rotisserie it. I would suggest you reconsider your white meat preference until you’ve tried one of them. Frying is moderately dangerous. Rotisserie just a bit of added work for an almost guaranteed good result. 
     
    Our thanksgiving dinner is always on the rotisserie grill. Takes 4-6 hours depending on how big it is. Can be a bit of a wrestle to get it trussed up properly so it doesn’t wobble off after that much turning, but my daughter won’t eat anything, but will eat my turkey. No part of it is tough, and with a little poultry rub and some smoke, it’s all tasty as hell. 
     
    The best part of cooking it on the grill – it frees up your oven for everything else. Been doing this for about 20 years. 
     

  45. 45.

    geg6

    Best cookies in the world, IMHO, are made using the Quaker Oats oatmeal cookie recipe and adding milk chocolate chunks and pecans.  Total heaven!  I am one of those people, few that there are, for whom there is definitely such a thing as too much chocolate.
    And may I add how happy I am that my nym is still here a day later.

  46. 46.

    The Dangerman

    Is it wrong to want to want to send a double batch of these cookies, along with an overflowing bucket of wings, to Trump if he Is still in the Hospital

    ETA: Baylor?!! What ARE you doing?

  48. 48.

    Raven

    3780 of 3934 precincts reporting – 96%absentee reporting – 63 of 64 parishes
    Votes

    735,753
     
     

    John Bel Edwards (DEM)

     
     51%

     

    716,441
     
     

    “Eddie” Rispone (REP)

     
     49%

     

    Total: 1,452,194
     
     

     

  50. 50.

    surfk9

    @Martin: A third choice: Smoking a turkey can be sublime. I use apple wood for smoke. A smoked turkey done right looks perfect and when you cut into it is like a gusher of juice. I usually make a small savory and a small smoked turkey. 
     

  51. 51.

    waratah

    My son invited me for thanksgiving and he cooked a turkey breast he had buttered and seasoned under the skin with a chili mix he had bought in New Mexico. The best turkey breast I have eaten. The seasoning really added to the flavor of the breast. He is a big fan of Alton so probably used one of his recipes.
     
     
     

  52. 52.

    hotshoe

    @NotMax:
    I’d make it. A note on the recipe page suggests using plain salmon — to replace the lox — by cooking the fish in with the noodles — instead of adding lox, which should not actually be cooked, at serving time. 
    On the other hand, I’m not clear why I would want to cook noodles of any kind in an Instant Pot;  have to worry about releasing the pressure soon enough that the noodles don’t turn to mush. How about boiling noodles on stovetop the old fashioned way and getting them perfectly al dente? Isn’t that better?  
    Then the sauce could be made separately in whichever method you wanted.  
     
     

  54. 54.

    donnah

    TaMara, your cookies look divine! Thank you for sharing the recipe. I’m hosting Thanksgiving dinner for the umpteenth time (I’ve lost count) for fourteen or more this year. The more cookies, the better!

  57. 57.

    Martin

    @surfk9: I smoke it while on the rotisserie. 
     
    If you ever plan to buy a Webber gas grill, upgrade to the rotisserie + smoker. Worth it. 
     

  63. 63.

    CapnMubbers

    @geg6: Another of the  “too much chocolate” few.  And still wondering why my nym doesn’t stick. What am I doing wrong? As another commenter noted, paragraphs disappear with attempt to edit.     

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