Double-Chocolate Cookies

Double-Chocolate Cookies

4 oz. unsweetened chocolate OR 3/4 c cocoa and 4 T oil
1/2 cup shortening (I use butter)
2 cups sugar
2 t vanilla extract
4 eggs
2 cups all-purpose flour
2 t baking powder
1/2 t salt
1 (6 oz.) pkg. chocolate chips (1 cup)
1 cup powdered sugar

Melt chocolate and shortening (butter) in microwave (do this slowly … don’t overheat) OR blend cocoa and oil together. Put in medium bowl (or larger if you double recipe). Beat until blended. Add vanilla. Beat in eggs 1 at a time (yeah, right … that’s what my book says. I dump ’em all in at once.) In medium bowl sift flour, baking powder and salt. Stir into chocolate mixture. (In my time-saving ways I sift everything right INTO the bowl of chocolate.) Stir in chocolate chips. Refrigerate for several hours or overnight.

To bake cookies, preheat oven to 375. Lightly grease baking sheets. Break off small pieces of chilled dough and form into 1-inch balls. Place powdered sugar in a shallow bowl. Roll cookies in sugar, covering completely. Place cookies 2 inches apart on prepared baking sheets. Bake 10 minutes. Cookies will be very soft, but will become firm as they cool. Place on racks to cool.

NOW … when I make these I sometimes make a double batch, and I split the dough into two or three bowls. Then I put orange extract (a tablespoon or so) into one dough mixture, and I put mint extract into another bowl.

I roll the different flavors into different things so I can distinguish between them. The mint I dip into green sugar sprinkles. The orange in some other kind of sprinkles.

You can also alter the flavors by using mint chocolate chips or white chocolate chips.

Have fun! Eat and be happy!

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