Turbo Chocolate Cookies - June, 2017.

Cookies are perfect pick-me-up sweets.  These double-loaded chocolate treats have a one-two delectable punch.  Bake a batch and put out for a graduation party.  You’ll get an A for Awesome!

This recipe is on pages 26 and 27 of Fat Witch Bake Sale.

• Ingredients
• 12 tablespoons (1½ sticks) unsalted butter at room temperature
• 2 large eggs.
• â…“ cup of granulated sugar.
• â…“ cups dark brown sugar packed.
• 1 teaspoon of vanilla extract.
• 5 tablespoons confectioners’ sugar.
• 1¼ cup of unbleached all-purpose
    flour.
• ½ cup unsweetened cocoa powder.
• ½ baking powder.
• ½ teaspoon salt.
• ½ cup semi-sweet or milk chocolate chips.

• Directions
• Preheat the oven to 350 degrees F.
• Grease 2 large or 3 small baking sheets with butter, cooking spray or place parchment paper on top.
• In a large mixing bowl, beat the butter, eggs, sugars (granulated and brown) until frothy. Use an electric mixer if you have.
• Add the vanilla and beat until smooth and well combined.
• Measure the confectioner’s sugar, flour, cocoa, baking powder and salt and sift directly into the butter mixture.
• Mix until no trace of the dry ingredients remains.  With a spoon, stir in the chocolate chips.
• Using 2 tablespoons, drop balls of dough onto the prepared baking sheets.
• Space them at least 1” apart.
• Bake for 10 to 14 minutes, or until the edges are crisp and the center not shiny.
• Cool the baking sheets for at least 20 minutes.
• Remove the cookies to a platter and let to continue to cool.
• Transfer the cookies to an airtight container and store at room temperature for 5-7 days. 
• Makes 24-36 cookies