Dan and I made the long drive to Kent yesterday to visit my alma mater and see Kent Fashion Week 2015. It's a 2 to 3 day event where each senior student that has designed and created a collection for their thesis has the opportunity to show it at one of Kent's local bars, 157 Lounge. I was lucky to be apart of the group that worked to put it together when I was a senior last year, so I wanted to come back and support the students that worked their tails off to make it great!
It was also great to see my old professors coming to support their students, and old friends who came into town. Needless to say, I'm feeling a little homesick today, after we left late last night. Kent, as I'm sure for anyone who's been to college at any point, was more of a home to me than anywhere else I've lived, so I was so glad we got the chance to make it up there.
Now, I'm really picky about cookies. Flavor aside, I need something thick, puffy, and slightly under-baked. I'm so glad I've finally mastered my oven; I always time it so the cookies will come out of the oven still cooking so once they're cooled, they've got a great thick texture.
I've also started rolling the cookie dough in tall spheres as opposed to little round balls. This way, when they're baking, they're able to cook slowly to achieve the thickness I'm looking for.
Also, I should warn you guys that this recipe makes A LOT of cookies. Almost 50...I've managed to pass the rest on to friends and family, but you can freeze the batter if you'd like to save it, or cut the recipe in half…but who wouldn't want cookie dough on hand all of the time anyway..?
So take a taste for yourselves and try out the recipe!
Double Chocolate Chip Cookies
Makes 4 batches of 12 cookies
1/2 cup unsalted butter, softened
1 1/2 cup shortening
1 1/2 cup dark brown sugar
1 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
4 cups all purpose flour
3/4 cup cocoa powder
2 tablespoons cornstarch
2 teaspoons baking soda
1/2 teaspoon salt
1 cup chocolate chips
Preheat oven 350 degrees
Prepare a cookie sheet with parchment paper
1. In your standing mixer, or with your handheld mixer, cream together butter, shortening, and sugars until light and fluffy. Add eggs one at a time until just combined, then add vanilla extract.
2. Sift together dry ingredients in separate bowl, then gradually add to wet ingredients on medium speed until completely mixed. Pour chocolate chips into batter and combine with a spatula. (Do NOT do this with any paddle attachment on your mixer because it'll make your machines go nuts. Trust me, you don't want to hear those scary noises, or eventually deal with the repercussions..).
3. Roll cookie dough into small balls, about an inch and a half wide (if you're looking to be exact), and about 2 inches tall. Set 12 balls of cookie dough on parchment covered pan, place in the oven, and bake for 10-12 minutes. (Mine went in for 10, but they were a bit under baked.) Let the cookies cool for a at least 10 minutes before eating. The dough is able to be frozen for up to 4 days.