(Unsalted) Chocolate Chip Cookies

31 Dec

They say the cure for anything is salt water:  sweat, tears, or the sea.

I went to the beach this week.

I ran on the beach.

I almost got blown back to Portland by salty sea air.

I cried.

I spent time with my family.

I made cookies.

(Someday, I’m going to go out and spend money on some really nice sea salt and make  salted chocolate cookies for you.  Because really, I think that’s the best kind.  Salty and sweet – just like most of us.)

I made resolutions for the new year:  more beach, more sweat, fewer tears; more art, more music, less drama; more tea, more books, less sadness.  Sounds good, right?  Yeah, I think that sounds good.

(unofficial new year resolution: convince my family to get a dog – not a dog like this, but a dog)

CHOCOLATE CHOCOLATE CHIP COOKIES (adapted from this recipe)

  • 1 c. margarine
  • 1¼ c. sugar
  • 2 tbsp. flax + 6 tbsp. water
  • ½ c. dark cocoa powder
  • 2¼ c. all-purpose flour
  • ¼ tsp. salt
  • 1 tsp. baking powder
  • 2 c. each white chocolate chips and semisweet chocolate chips (or any other combination of different chocolates that suit your fancy)

Preheat the oven to 350˚F.  Line baking sheets with parchment paper.  In the bowl of an electric mixer, combine the margarine and sugar.  Beat together on medium-high speed until light and fluffy, 2-3 minutes.  Blend in the flax and vanilla.  Mix in the cocoa powder until well blended.  Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated.  Fold in the chocolate chips with a spatula.

Scoop the dough onto your baking sheets, about an inch apart – they don’t spread much.  Bake 15 – 17 minutes.  Let cool on the baking sheets 5-10 minutes, then transfer to a wire rack to cool completely (or ditch the cooling altogether and eat them hot off the pan).


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