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CHOC-CHOC-CHIP COOKIES




Source of Recipe


Meryl

=

I haven't tried this yet, but it sounds really good.

"This recipe for the most delectable chocolate chocolate chip cookie is from Marissa Rocha, and it comes to her from her mother and step-father's bakery (The Crusty Tart Bakery in Upland, California) with her own twist. These cookies will disappear in a flash, so be ready!"

Ingredients

2 cups (16 ounces) semi-sweet chocolate morsels
2 cups (16 ounces) milk chocolate morsels
2 2/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup (1 stick or 4 ounces) butter at room temperature
1/2 cup (4 ounces) shortening
1 cup packed brown sugar (use dark brown if you want a very rich and sweet, chewy taste)
1/2 cup granulated sugar
1 teaspoon vanilla extract
3 eggs

Directions:

Preheat oven to 375 degrees F. (350 F for dark pans).
Melt two cups of the chocolate morsels as follows: 1 cup [8 ounces] semi-sweet chocolate, 1 cup [8 ounces] milk chocolate in a double boiler (or, if you don't have a double boiler, put a stainless steel bowl with the morsels in a saucepan of boiling water and stir to melt). If you can't find milk chocolate morsels, it is ok to use all semi-sweet. It will yield a more brownie-like taste, however. Put the rest of the morsels aside for later.

Combine flour, baking soda, and salt in medium bowl. Set aside.

Beat butter, shortening, brown sugar, granulated sugar, and vanilla extract in large mixing bowl. Add the eggs one at a time, beating well after each addition. Beat in the melted chocolate. Gradually beat in the flour mixture. Stir in the remaining 2 cups (16 ounces) of chocolate morsels.

Drop by rounded tablespoons onto ungreased baking sheets.

Bake for 8-9 minutes or until cookies puff up. They will fall when they are cool.