Are you ready to try a gooey creamy chocolate cookie? This recipe from Cooking Light magazine, November 2014 is wonderful. The secret to this recipe is not to over bake the cookies. For the rich, creamy soft cookie, only bake this one 8 to 9 minutes maximum in the oven. And then, allow to cool on the baking sheets. The cookie has a brownie taste, rich with chocolate.
In fact, I added some extra chocolate drops to the tops of the cookies right out of the oven, and they melted just perfectly enough to have an added layer of double chocolate taste. I am sure that Cooking Light magazine wanted to keep the calories down, but I just couldn’t resist the opportunity to turn up the taste with this recipe.
Gather the following ingredients. 1 1/2 cups flour, 6 tablespoons unsweetened cocoa, 3/8 teaspoon salt, 3/4 cup sugar, 1/4 cup softened unsalted butter, 2 tablespoons canola oil, 2 eggs, 1/4 teaspoon vanilla extract, and 1/2 cup chocolate chips.
Next, place sugar, butter, and oil in a bowl and beat with an electric mixer until well blended. Add eggs, and vanilla. In another bowl, combine flour, cocoa, and salt. Mix. Then, while beating the wet ingredients, add the flour mixture until well combined. Add chocolate. Cover with plastic wrap and chill the batter for one hour.
Preheat the oven to 350 degrees. Drop the cookies with a cookie scoop onto cookie pans covered with Silpat or parchment paper. Space two inches apart. Bake for ONLY 8-9 minutes. Allow to cool on the pan. While the cookies are beginning to cool, add additional chocolate pieces to the top of each cookie. These are truly YUMMY. Be careful when transferring to a plate or to a storage container. Use a firm spatula, since these are softer cookies.
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