The other day, the boss woke up and informed me that I needed to make cookies. Then specified “chocolate ones.” The boss is my 2 1/2 year-old daughter. She’s demanding. But the cookie jar WAS empty and cookies make good bribes. 😉 I got online to try to find a new recipe for “chocolate cookies” and came across this one for the 50/50 cookie. It’s basically equal parts cookie dough to chocolate. While I’m not a huge sweets person, I do love chocolate (as does my daughter!).
I went to the store to get the stuff to make it but forgot to buy sugar, so it had to be put on hold until the next day. Then I realized that you’re supposed to let the dough sit in the fridge 12 hours. So we just finally got to enjoy these amazing cookies. Yeah, they’re amazing. How could they not be, with that much chocolate??
Recipe slightly adapted from: Broma Bakery
1 stick butter, room temperature
1/2 cup minus 1 tbsp white granulated sugar
1/2 cup plus 1 tbsp light brown sugar
1 cup pastry flour (I don’t know what this is so I used all-purpose)
1/2 cup bread flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla extract
1 3/4 cup chopped bittersweet chocolate (I used semi-sweet chips)
In a large bowl, cream together the butter and two sugars. Beat in the egg then add the flours, salt, baking powder, baking soda and vanilla. Beat until the dough comes together then fold in the chocolate chips until it’s well incorporated.
Refrigerate the dough at least 12 hours.
Preheat oven to 350. Drop teaspoonfuls of dough made into balls onto a baking sheet lined with a silicone mat. Bake 15 minutes before removing to a cooling rack.