Homemade cookies are the best

Published 11:35 pm Tuesday, July 13, 2010

Well, what could be more American than a chocolate chip cookie?

No, I’m not giving you just a plain old chocolate chip cookie recipe, but something a little more sinful to satisfy your deepest, darkest chocolate cravings.

This cookie not only calls for, but screams for the tallest glass of your coldest milk.

Email newsletter signup

So, sit back with your just desserts and enjoy all the beautiful fireworks as they light up the sky.

Want something a little bit cooler for the summer?

Take a scoop of Vanilla Bean Ice cream and sandwich it between two of these decadent cookies!

Midnight Indulgence Cookies

1 and a quarter cups of sugar (I use unrefined – it’s not as sweet)

3/4 cup unsalted butter

1 egg (room temperature)

2 tsp Pure Vanilla Extract (Mexican or Madagascar)

2 Tbs Special Dark Cocoa (Afraid of the dark? Use regular.)

a pinch of salt

1 tsp baking powder

2 tsp cornstarch

2 and a quarter cups All purpose flour

1 cup mini chocolate chips

3/4 cups chopped and toasted almonds (optional)

Set out the butter to soften and the egg to reach room temperature. Preheat oven to 375 degrees.

Chop almonds and put on your baking sheet and place in the oven for about seven minutes. Set aside. When butter is soft enough, cream the butter, sugar and cocoa together in a large bowl.

When blended well, mix in your egg and vanilla. Then add in your salt, baking powder, and cornstarch. Next, I slowly mix in the flour by half cup increments with the last being a quarter cup.

Hollow out a bowl shape in the center of your soft cookie dough mix and pour in the chocolate chips and toasted almonds.

Use your hands to mix them in very well.

If you trust them not to eat the uncooked cookie dough, kids love that part!

Line a baking sheet with parchment or a silicone sheet. Roll dough into a golf ball sized ball and press with three fingers on the sheet, spacing them about one inch apart. Bake for eight to ten minutes. Remember – the cookies will be soft when you take them out of the oven but will continue to cook. Place them on a wire rack to cool. Enjoy!

Yields approximately two dozen cookies.

Until next time, have fun in the kitchen, experiment and indulge your cravings!

Laura Clements is a contributing food columnist for The Demopolis Times.