Hi! Hello! Hey! Are you going on a date or happen to be in the in between stages of "talking" but want to break free from the awkward stage and pursue a relationship? Today I bring to you a recipe that you can make for that special someone to break down the barrier and make them fall in love. I promise you, these cookies are enough to make your man head over heals and good enough to get you a second date, it's a proven fact!
In fact, one of my sweet friends made this recipe for a Christmas party she was hosting recently and her best gal pal was headed out on a date that evening. She decided to send her off with these cookies (whether or not to snack on them herself or share shall be a mystery,) but luckily her date tried this wonderful recipe and what do you know, she got a second date!
From one sister to another, deliver your man some of these cookies this season and he will never let you go!
Ingredients:
10 Tbsp. Butter (Room temperature) 2/3-Cup Granulated Sugar
2/3-Cup Light Brown Sugar
1 Large Egg + 1 Egg Yolk
1 Tsp. Vanilla
1 1⁄2 Cups Bob’s Red Mill Unbleached White All Purpose Flour
1⁄2 Cup (plus a little extra) Cocoa Powder (Unsweetened)
1 Tsp. Baking Soda
1⁄4 Tsp. Salt
1 1⁄4 Cups White Chocolate Chips (These can be substituted for dark chocolate which is amazing!)
Instructions:
1. Cut the butter into 1-inch cubes (helps blend easier) and place into bowl with granulated and brown sugar.
Use a handheld mixer and combine until there are no lumps or bumps left.
2. Crack in the egg plus egg yolk and a generous teaspoon of vanilla to the mixture, then beat for a couple of
minutes so that the mixture becomes light and whipped.
3. In a separate bowl sift together the flour, cocoa, baking soda, and salt. Make sure this mixture is fine and
clump free and then add to the batter and mix thoroughly.
4. Add the white chocolate chips to the batter and combine.
5. Place bowl of batter in fridge to cool for about 15 to 20 minutes. (This is a good time to start preheating
your oven to 350 degrees.)
6. Using a measuring spoon, scoop 2 Teaspoons of the cookie dough to form a small rolled ball, you should have around 24 dough balls. I usually spread them out on a If foil-lined pan 2 inches apart (about 8 to a pan, 3x2 and then placing 2 more dough balls in the middle to fill extra space.) Press each dough ball down to where it is flattened but still thick (About 1⁄4 or so thick) and add extra white chocolate chips to the top to garnish.
7. Place baking sheets into 350-degree oven for 8-9 minutes to bake. Be sure to keep a close eye, because you do not want to over bake. Once done baking, let settle and cool for about 5-10 minutes.
Tips
- In this recipe, it is super important to have your butter softened to room temperature so that it blends well, so be sure to take the time to let it cool down without melting in the microwave. Doing it the right way instead of the time saving way allows the texture of the cookies to be light and airy verses flat and dry.
- Make sure to watch the cookies while they are baking so that you don’t over cook them. They will need resting time once out of the oven to fully solidify after baking.
- Sifting the dry ingredients is so important to get a light and airy texture, if you don’t have a sifter, you can use a fork to whisk the ingredients and get rid of any clumps, works like a charm!
Happy Cuffing Season!!
(Originally seen on my blog as 'Hot Cocoa Cookies', http://www.thoughtswhilecooking.wordpress.com)
