Lisaopolis.comA Nurse's Journey to a Healthy and Balanced Life

–Soft chocolatey goodness–

That is the only way I can describe the cookies that I made recently. They were the perfect soft texture that I yearn for in every cookie. The chocolate glaze really took these cookies to a whole new level of greatness.

The recipe that I used came from the Magnificent Cookies Cookbook by Katheryn L. Ramsay. I changed the recipe quite a bit to suit my needs. I reduced the sugar in half only using ½ cup brown sugar and using no white sugar (when the recipe called for ½ cup white sugar as well). However I did use semi-sweet chocolate chips instead of the unsweetened chocolate that the recipe said to use. I thought that the chocolate chips would make up for the reduced sugar. The reduction was okay, since the cookies did turn out to be amazing, however I would add a little bit more sugar next time I make them (perhaps ¼ cup white sugar).

I added 1 tsp kahlua to this recipe which was not called for. I think it was a great addition, and next time I make these cookies I’ll probably add at least 2 tsp because I think increasing the intensity of that flavor will make these cookies to die for.

Here my adapted recipe

Double Chocolate Cookies

Ingredients
2 oz semi-sweet chocolate chips
½ cup olive oil margarine
½ cup not packed brown sugar
1 large egg
1 tsp pure vanilla extract
1 tsp kahlua
2 cups all purpose flour
½ tsp baking soda
1/8 tsp salt
½ cup skim milk

Glaze
3 oz semi-sweet chocolate chips
1 tbsp butter
1 tbsp milk

Preheat oven to 375 degrees F. Melt margarine, and 2 oz chocolate chips in a large sauce pan on low heat. When everything is melted and blended remove from heat. Stir in the sugar. Add the egg, vanilla extract, and kahlua and mix well. In a large bowl add the four, baking soda, salt, and baking powder. Mix well. Add the chocolate mixture to the flour mixture and blend until smooth. The dough will be fairly thin (compared to many kinds of cookie dough) and smooth and shiny. Drop by tablespoon onto cookie sheets. Bake for about 12 minutes. Cool on rack.

The cookies before baking

The cookies after baking

Glaze

While the cookies are cooling melt the 3 oz chocolate chips, and the tbsp margarine in the sauce pan you used to make the chocolate mixture. Melt until smooth and blended. Remove from heat and add the tbsp milk. Stir vigorously for about 2 minutes. Spread the glaze on your cooled cookies. Let it set, and enjoy.

The finished cookie. Yum