“Her” Chocolate Chip Cookies

December 9, 2010

One co-worker down, seven to go in my quest to bake for everyone I work for this holiday season!

Here was the next request,

“Her” Chocolate Chip Cookies (Love Love Love Dark Chocolate [really dark])

boop boop boop, making cookies in the mornin', boop boop

I made these cookies a few months back, and this particular friend of mine fell head over heels in love with them. It’s hard to argue with him,because these chocolate chip cookies are a pleasure in every sense of the word. I love making them, eating them, and even just looking at them.

Last time I made them, though, it was just with chopped 60% (cacao) dark chocolate and a smidgen of chopped 72%. I thought the balance was perfect, the chocolate just sweet enough to not overpower the dough.

But he wanted reeeeeally dark chocolate chip cookies this time around, as you see from the request note. I went ahead and put in an entire bar of 86%, complemented by 72%. Can’t believe I’m about to say this, but the chocolate kind of overwhelmed the cookie. But he loved them, so, again, it’s hard to argue!

“Her” chocolate chip cookies

Cute as buttons. Little, edible, chocolate chip cookie buttons.

(Adapted/taken from Confessions of a Bake-aholic)

Makes over 5 dozen teaspoon-sized cookies


1 cup sugar

½ cup brown sugar (preferably light)

2 eggs

1 teaspoon vanilla extract

½ teaspoon almond extract

¾ cup shortening

3 cups all purpose flour

½ teaspoon salt

1 teaspoon baking soda

2 cups chopped chocolate, or chocolate chips


1. Preheat the oven to 350 degrees F.

2. Cream the sugars, eggs, vanilla extract, almond extract, and shortening.

3. Add flour, salt, and baking soda.

4. Mix in chocolate chips.

5. Drop dough by the teaspoonful, or form balls of dough and place onto a prepared baking sheet

6. Bake 6 to 8 minutes, until they just start to brown and you see cracks in the tops of the cookies.

7. Cool on the baking tray for a minute or so, then transfer them to a wire rack to cool completely.

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