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Cookies

Having a Chocolate Emergency?

These cookies are only about 100 calories each and they are a BIG cookie and really chocolatey thus very satisfying. So the next time you are having a chocolate emergency make some 911 Chocolate Emergency Cookies! Unfortunately, the emergency ward is packed so there will be a waiting period. Once made the dough needs to chill for an hour before baking.

Melt chocolates (chips and bars) and half a stick (1/4 cup) butter (in microwave) in 30 second increments at a time, stirring each time, just until smooth. Do not overcook! You don’t want to burn the chocolate and have to start over. Set aside to cool briefly while you continue with other steps.

Sift flour, cocoa, baking powder and salt. Set aside. (Honestly, I usually just put it in a mixing bowl and get after it vigorously with a whisk myself until well blended).

Beat 1/2 stick (1/4 cup) soft butter, brown sugar and granulated sugar until it looks like and has the consistency of wet sand. You can do this using an electric hand mixer or a stand mixer. If doing by hand, it will take a long time, but you can do so with a whisk. If softened at room temperature you shouldn’t have to cream the butter first but if it is still a little firm cream it first then add the sugars.

Add the eggs and vanilla and mix well.

Mix in chocolate mixture, beating just until combined.

Stir in flour mixture, only until combined, using a low setting on your electric hand or stand mixer.

If desired, use a spoon to stir in additional chocolate bar chunks or chips.

Chill covered for 1 hour.

Preheat oven to 350 F degrees and line cookie sheets with parchment paper. If you only have one cookie sheet allow it to cool completely between batches. You don’t want to drop cookie dough onto a hot cookie sheet because the bottoms will start to cook immediately and you end up with cookies that are burned on the bottom.

Dip out and drop onto a parchment paper lined cookie sheets in 4 Tablespoon sized mounds. Leave approx. 2 inches between each.

Bake only one cookie sheet at a time on center rack for 9 to 11 minutes in a preheated 350 F degree oven. Do not over bake!

Cool 2 minutes on pan before sliding parchment paper with cookies onto a counter or table top to cool completely.

Yield: approximately 4 dozen

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911 Chocolate Emergency Cookies

If you're having a chocolate emergency then these cookies are sure to cure! 

Ingredients

  • 6 - 8 oz semi sweet chocolate chips
  • 6 - 8 oz bittersweet chocolate (I use Hershey's Special Dark chocolate bars), broken into chunks
  • 1 stick (1/2 cup) unsalted butter, softened at room temperature and divided in half
  • 1 1/2 cup flour
  • 1/3 cup Hershey's Special Dark baking cocoa (may use regular if desired)
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup brown sugar
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 Tablespoon vanilla

Instructions

  1. Melt chocolate chips and bars and 1/2 stick (1/4 cup)  butter (in microwave) in 30 second increments at a time stirring each time just until smooth).  Set aside to cool briefly.
  2. Sift flour, cocoa, baking powder and salt. Set aside.  (Or whisk vigorously until well blended)
  3. Beat 1/2 stick (1/4 cup) butter, brown sugar and granulated sugar until looks like and has the consistency of wet sand.  May use electric hand or stand mixer.
  4. Add the eggs and vanilla and mix well.
  5. Mix in chocolate mixture, beating until combined
  6. Using lowest setting, mix in flour mixture, only until combined.  If desired, use spoon to stir or press additional chocolate chips and chocolate bar chunks into cookie dough.  

  7. Chill covered for 1 hour.
  8. Preheat oven to 350 F degrees.  Line cookie sheets with parchment paper.  Make sure cookie sheets cool completely between baking batches before using again.
  9. Dip out and drop onto a parchment paper lined cookie sheets in 4 Tablespoon sized mounds.  Leave approximately 2 inches between each.
  10. Bake only one cookie sheet at a time on center rack for 9 to 11 minutes in a preheated 350 F degree oven. Do not over bake.

  11. Cool 2 minutes on pan before sliding parchment paper with cookies onto a counter or table top to cool completely.


    Yield:  approx. 4 dozen large cookies

    Serving size:  1 cookie

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About Me

Hi, I'm Tammy!

I live in Idaho but I am a southerner and moved here for career reasons in 2000. However, I am now a retired widow and have lots of time to focus on what makes me happiest -- cooking, sharing recipes, as well as teaching and sharing with others what I know about cooking and nutrition.

I don't claim to know everything there is to know about cooking and I'm not a chef, although I do know a few and helped them out from time to time and my late husband was a trained cook and baker as well as a master at smoking meats and making BBQ, and I have studied nutrition at two colleges and one university along with other degrees. I like cooking from scratch and recipes made with prepackaged items are the exception rather than the norm.

However, being disabled, I have good days and bad days so I do use what I call "cheats" on occasion. For the most part though I've learned to pace myself and with a little preplanning I manage to do the prep one day and the cooking the next so the cheats still don't happen very often.

I have an enormous collection of recipes dating from the 1700s to the present (hence, vintage to modern). Because of my late husband's health issues I also have many diabetic and heart healthy recipes or my recipes often include substitutions along with the regular ingredients.

I do just about everything when it comes to cooking so other than predominantly scratch cooking, I don't really have a set focus on any particular cuisine. I even make a few cheeses, canning, homemade ginger ale, candies and confections, and the list goes on. If there is a recipe for something you'd like to see just leave a comment or write to me at: vintage2modernkitchen@gmail.com

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