Yup. That's right. I'm gonna stop being overwhelmed and embrace the excitement and make it happen. There's a long road ahead but I'm taking your advice and encouragement to heart - so thanks for the support so far! My very own [online] bakery is in its first phase.
To get started, I got home tonight after an impromptu Broadway play last week (love those) and Tastespotted my way to a recipe that sounded like the perfect end a busy Wednesday. These cookies turned out as pretty as they did tasty so who knows... they might just find themselves on my final bakery menu.
More to come on my exciting venture in the next few weeks as I create a logo, cull down recipes, and start branding. Hooray summer project!
Totally Chocolate Chocolate Chip Cookies
2 2/3 cups semisweet chocolate chips
1 cup all-purpose flour
1/4 cup cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup unsalted butter, slightly softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 cold egg
1 tsp. vanilla
Heat oven to 325 F. Put 2/3 cups of the chocolate chips in the top of a double broiler and place it over, but not touching, a saucepan of barely simmering water (or the bottom of a double broiler). Stir the chips until melted and smooth. Remove from the water and set aside.
Combine the flour, cocoa powder, baking soda and salt into a medium bowl, stir it together and set aside. In a large bowl, using an electric mixer on medium, beat the butter, brown sugar, and granulated sugar until smoothly blended, about 1 minute. On low speed, mix in the melted chocolate chips until blended. Add the egg and vanilla, mixing until blended, about 1 minute. Add the flour mixture, mixing until just incorporated. Mix in the remaining 2 cups chocolate chips (I cut it back to 3/4 cups).
Scoop tablespoon size mounds of dough onto ungreased baking sheets. Bake one sheet at a time until the cookies crack slightly on top, about 11 minutes. Cool the cookies on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.