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Saturday, December 10, 2011

Sweet Treats Saturday: Chocolate Chip Comfort Cookies

I love dark chocolate. Big time. The hubby on the other hand... semi-sweet is as much as he prefers to enjoy.  When I saw Bakerella's post on her Dark Chocolate Chip Comfort Cookies, I was ready to go out and hunt down the new Hershey's dark chocolate chips.  Well the hubby should consider himself lucky, because I hate going to the grocery store and found every reason not too.  Including the excuse of having a jumbo bag of semi-sweet chips on hand.  So I made (very) minor modifications and whipped up the recipe.

I have to say that the result was probably similar.  She made a comment about being alone while you take them out of the oven so that you don't embarrass yourself.  Well how about not even waiting for them to cool before removing them from the pan? I was so eager to try them that I broke a few by not having patience.  Seriously, just give them a couple of minutes alone on the pan before you start removing them.  Then you don't have to pick up crumbles from the cooling rack or kitchen counter.  Not that I did that of course.  Just sayin'

Chocolate Chip Comfort Cookies
Recipe from Bakerella

1 1/2 cups flour
1/2 cup cocoa
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, slightly softened
1 1/2 cups sugar
1/2 cup peanut butter
2 eggs
1 teaspoon vanilla
10 oz. dark or semi-sweet chocolate chips
chopped pecans, optional
1. Preheat oven to 350 degrees.
2. In a small bowl, mix flour, cocoa, soda and salt using a wire whisk and set aside.
3. In another bowl, cream butter, sugar and peanut butter until light and fluffy.  Add eggs and vanilla and mix until combined.
4. Add flour mixture to creamed mixture and mix until combined.
5. Stir in chocolate chips and chopped pecans (unless you prefer to roll the cookies in pecans them as Bakerella did.  If so, mix in the chocolate chips and wait until the next step before adding the pecans).
6.  Roll cookie dough into 1-1/4 inch balls. I used a small ice cream scoop instead as I had already incorporated the pecans into the batter.  If you do roll them into balls, you can then roll them in the chopped pecans.

7. Place on parchment paper or Silpat covered baking sheet.
8. Bake 10 minutes. Let cool for a couple of minutes (just enough to set), then place cookies on cookie rack to cool.  Makes about 30 2-inch cookies.


  1. Those look delicious!

  2. But when does the hubby ever complain about tasty goodness? :-)

  3. They look DELICIOUS!


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