Description: 5C's Supreme... I was reading an article on the creation and evolution of the chocolate chip cookie and that got me thinking about trying to create my own variation of this timeless classic. The hint of cinnamon really sets it apart from other double chocolate chip cookies.
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2 cups All-Purpose Flour
1/2 cup Sweet Ground Chocolate and Cocoa, by Ghiradelli
1/2 tsp Salt
2 sticks Unsalted Butter, softened
1 cup Sugar
1/2 cup Brown Sugar
1 1/2 tsp Vanilla Extract
1/2 tsp Ground Cinnamon
2 Eggs
1 tsp Baking Soda
In a large bowl, beat together all of the ingredients (minus the chocolate chips). Once all of the ingredients have come together, stir in the chocolate chips.
Drop heaping tablespoons of the batter onto an un-greased cookie sheet and bake in a pre-heated 375 degree oven for 12-15 minutes.
Makes between 18 and 24 large cookies.
Drop heaping tablespoons of the batter onto an un-greased cookie sheet and bake in a pre-heated 375 degree oven for 12-15 minutes.
Makes between 18 and 24 large cookies.
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Thursday, July 10, 2008
Review by Erwin
Simple and amazing... I'm a huge fan of fresh-out-of-the-oven cookies, but the funny thing about these is that they're even better the next day once the cinnamon flavor has had a chance to meld in with the rest of the chocolaty goodness.
Simple and amazing... I'm a huge fan of fresh-out-of-the-oven cookies, but the funny thing about these is that they're even better the next day once the cinnamon flavor has had a chance to meld in with the rest of the chocolaty goodness.
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16 August 2007
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