Chocolate Chocolate Chip Cookies with a Twist

Uuuughghhhh... I’m sick.

I don’t just mean I’ve got the sniffles, or even a mind-blowing migraine (which aren’t so uncommon for me either...) I mean fever, flu, chest congestion, coughing, stuffed up, body-aching, ear drum pounding, vocal chord straining, pink eye - S.I.C.K!!! I honestly can’t remember the last time my immune system hated me this much. Everything I could be ailing from I am, seriously - and it just keeps progressing from one disgusting germ-infested bug to the next...it’s not fair!

I realize that a food blog really isn’t the place for this gruesome detailed account of my weekend death ailments, but strangely enough it does segue to this very post. Wow, what a way to turn you off reading this post any further! Let me just reassure you though it ends in delicious chocolatey goodness. Essentially the reason why I chose these cookies to feature today is because they have made up nearly the entirety of my diet the last few days, and let me tell you it has been completely delightful! Possibly the only good reason for being sick; you feel no guilt while indulging in a diet made up purely of sweets! Whatever gets you through right?

Right. Well, I suppose to start this off I should mention that these cookies aren’t just any old ordinary chocolate chocolate chip cookie recipe. Not even close. These darlings are 100% the product of my nine-year old chocolate/sweet saturated mind, multiplied by my undying culinary curiosity (i.e: numerous unsupervised baking experiments), catalysed only, and most certainly, by my baking champion of a Grandma (the one and only, Blueberry pie master, Joyce).

It was the summer of ’99, in the kitchen of our cabin, and my Grandma was in the sun room typing out hundreds of recipe submitted by curling obsessed seniors, (possibly the kindest type, and without a doubt the most eccentric) for their annual team cookbook. There were recipes like “Clearwater Lake Slush”, “Ebony Ribs”, and “Ugly Duckling Cake”, not to mention a good number of off the farm favourites and classics from way back when. I was intrigued, and so I ventured off into the kitchen and played around until I had the perfect recipe for my submission. It wasn’t until I had polished off half a dozen chocolate chocolate chip cookies that I had just made did my Grandma inform me that the recipes were only from the members of the curling group. I was crushed. No matter, I insisted she try them anyways - a little palatable convincing. She was gobsmacked, she loved them. Needless to say my recipe was published, Chocolate Chocolate Chip Cookies with a Twist by Emma (Joyce’s granddaughter), as seen in the Three Sheets to the Wind Curling and Social Club Cookbook!

As for the “Twist” in these cookies, well until then the idea of using TWO different kinds of sugar was mind boggling to me, and so not only by using both sweeteners but by mixing them together, lo and behold you have a twist! Alright, not especially original I know, but that is the story. I suppose you could say using both white and dark chocolate would constitute a twist, but once you try these you really don’t need to explain anything!

Chocolate Chocolate Chip Cookies with a Twist

recipe by yours truly - and at the tender age of 9 years old!

1 cup margarine

1 cup white sugar

1 cup brown sugar, lightly packed

2 eggs

2 tsp vanilla

2 cups flour

3/4 cup cocoa powder

1 tsp baking soda

1/2 tsp salt

as many chocolate chips as you like!

Preheat oven to 350℉.

Cream margarine and sugars together, (i like to mix the sugars together first - but honestly that doesn’t have a huge effect on the cookies!). Beat in eggs and vanilla.

Stir the dry ingredients together; mix into the egg/sugar mixture. Stir in kilos upon kilos of chocolate chips (ok, maybe not that much but what ever you do DO NOT SKIMP!) what ever types float your boat. I really like the white chocolate - semi sweet combo, nice variation and contrast, but I don’t see how you could go wrong with any chocolate combination! - ooh stroke oh genius, chocolate covered blueberries, or cherries!! mmm... delicious!

Drop Tbsp sized amounts onto a cookie sheet and bake for 8 - 10 minutes. DO NOT OVER BAKE! That is the key to making these fantabulous cookies; they will be soft when they come out but will flatten and become über chewy when they cool... that is if you can resist eating them all before that point!

This recipe makes about 4 dozen cookies, depending on the size you make them obviously. I honestly don’t suggest halving the recipe - they won’t last long anyways, plus they are too good not to make the full batch. If need be share them with friends, but I warn you in advance you will be made to make more, and often! So share at your own risk.

Chocolate Chocolate Chip Cookies with a Twist

03.27.2008

Chocolate Chocolate Chip Cookies with a Twist

conversions