Chewy crunchy chocolate chocolate chip cookies!
I've been waiting a long time to post this recipe. The first time I made it I photographed the results but then never got around to writing down the recipe. I made them again last night and this time I remember what I did. So, here we go:



This recipe is adapted from More From Magnolia: Recipes from the World Famous Bakery and Allysa Torey's Home Kitchen, but I tried to healthy it up a little bit by eliminating the shortening, using 1/2 whole wheat flour and subbing 1/2 of the refined sugar with raw sugar. Richard's trying to avoid sweets and stuff this but I always want to share my food with him, so I try my best to make him feel less guilty about eating it.


1/2 c whole wheat flour
1/2 c all purpose flour
6 tbsp Dutch process cocoa
1/2 tsp baking powder
1/4 tsp salt

1/2 c margarine (at room temperature)
1/2 c white sugar
1/3 c raw sugar

1 large egg (at room temperature)
1 tsp vanilla

1/2 c chocolate chips

In a small bowl, mix together flour, cocoa, baking powder and salt. Set aside.

In a large mixing bowl, beat margarine and sugar until sorta fluffy. Add egg and vanilla. Mix well.

Stir in chocolate chips.

Drop rounded teaspoonfuls onto greased cookie sheet. Chill in the fridge for 20 minutes.

Preheat oven to 350.

Bake for 10-15 minutes.

They'll seem undercooked when you take them out (like, if you poke one you'll leave a finger sized crater), but don't worry because they get harder as they cool. Let them cool on the baking sheet for 5 minutes, then transfer them with a spatula to a wire rack or some waxed paper and let them cool for another 10 minutes.



To see more of my food photography, visit my website: Robin Sharp Photograhy