The light is out in my oven and guess what, you can't take a picture through the door!Gooeyness before I rotate the cookie sheet(I really need to clean my oven!)
Cooling...Man this part takes forever, 5 minutes never lasted so long.
Go ahead, take a bite!
So I modified a bit and rewrote this recipe that I got from here, and I think they are fucking awesome!
Preheat oven to 350 degrees.
In a small bowl combine:
1 1/2 cup AP flour
3/4 teaspoon baking soda
1/4 teaspoon salt(omit the salt if, like me, you are using salted butter today because you weren't planning on a snow day or snow day baking and so don't have unsalted on hand because you don't bake that much anyway...)
1/2 cup cocoa powder(personally I have never used anything but Hershey's-the original- or Toll House and really that other stuff is hugely expensive anyway)
In your mixing bowl...mix together on medium:
1 cup softened butter-go ahead and use salted cause you need a little salt anyway and we left it out earlier just so we could use the only type of butter in the house-and I must say that it is a good thing that I sometimes buy too much butter and put it in the freezer, otherwise we would not be eating these delicious cookies now would we?
1 cup white sugar
1/4 cup packed brown sugar
continue mixing in:
1 large egg
1 1/2 teaspoon vanilla
1 1/2 teaspoon balsamic vinegar(I know it seems weird and not close to mint but trust me. Just do it!)(It's like balsamic vinegar on strawberries, I don't know why it works either but it does!)(Okay, try some orange liqueur or something then. Sheesh.)
Now slowly add the dry ingredients to the mixing bowl and don't over mix.
2 1/2 cups Hershey's Special Dark Chips which is the second to last bag that you have from that time a couple of years ago when you bought all 10 or 15 bags that were on sale for a dollar apiece. I know the chips look a little funny but that bloom just happens to chocolate and doesn't mean a thing except that the temperature in your house has fluctuated a bit...go ahead try one. See, it's good.
Drop dough by rounded tablespoonful about an inch and a half apart on a rimmed cookie sheet
Bake for 6 minutes, rotate the sheet and bake for 6 more minutes.
Let rest on cookie sheet for a minute and transfer to a wire cooling rack.
We got 33 cookies out of this recipe.
Get yourself a cup of coffee or a glass of milk and enjoy.
I dare you to eat more than one at a go!