I got to spent my weekend reminiscing about the wonderful high school days. Some people say that college was the best time of their life, but I have to disagree. I loved my high school experience- the good and the bad.
Sure, I may have been a bit… thicker. I may have had stricter parents than most. I may have gone through an awkward “A&F, but only on sale because I can’t afford full price” phase. But I can 100% say that I had and still have the best of friends.
This past weekend, I spent my time outside all day, in the pool, “peppering,” playing HORSE, and taking in the gorgeous day. After ordering in some pizza, my friends and I played Mario Party volleyball on the good ol’ Gamecube for three hours straight. Before we knew it, it was 1 AM.
That also describes pretty much every day of my high school weekends. It may sound pretty tame to most of you, but that’s just the way I like it.
Alright so these aren’t the prettiest cookies on earth. That may or may not be my fault because I didn’t use a scale to measure. I just eyeballed it, like I do with everything else.
I’m guessing my fudge side had more butter/sugar than the other portion because they didn’t spread out as much. The chocolate chip side flattened out like a pancake. Whoops.
Good thing the cookie dough was delicious, despite it’s shape. They may have failed on my thickness test, but they passed my consistency test with flying colors; Perfectly chewy, just how I like my cookies.
How Sweet It Is‘s cookies are much prettier than mine. In fact, hers are perfect. Everything that she bakes or cooks looks beautiful, so I’m not surprised. Seriously, that girl is amazing!
Ingredients
- 1 3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoons baking soda
- 1 1/2 sticks (12 tablespoons) of unsalted butter
- 1 cup brown sugar
- 1/2 cup sugar
- 1 egg + 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups chocolate chips
Directions
- Preheat oven to 325 degrees F.
- Cream together butter and both sugars. Mix in the eggs and vanilla.
- Divide the sugar mixture in half and separate the doughs into two different bowls. Use a scale to measure them exactly (This is the part I failed at).
- In one bowl, add 1 cup of flour, 1/4 teaspoon baking soda and a pinch of salt, then mix until a dough forms. Fold in 3/4 cup of the chocolate chips. Set aside.
- In the second bowl, add remaining flour and baking soda, cocoa powder and a pinch of salt, mixing until a dough forms. Fold in remaining chocolate chips.
- Roll each dough into 24 balls (about an inch thick). Take one chocolate chip half and one double fudge half and merge them together by one end. Place on baking sheet at least 1 1/2 inch apart.
- Bake for 10-12 minutes, or until just golden.
