Post 8 – Lana’s Chocolate Comfort Cookies
A few weeks ago when Lana and I were both at a mutual friend’s house for tea, Lana brought some delicious cookies that she had baked earlier that night for us to enjoy. They were warm, gooey, chocolatey, peanut buttery deliciousness. I needed that recipe. So I told Lana that she had to have me over to her new condo and teach me how to make those cookies. She agreed, which was a good thing, as I had pretty much invited myself over. So, we set a date to go for dinner and bake cookies.
Earlier this week, I made my way over to Lana’s place right after work. Our plan was to bake cookies first, go to dinner second. I’ve decided to break this post into 2 parts, mostly for Urbanspoon purposes, so I will be doing a review of our dinner at Co Co Di separately (at some point).
Working as a team and using Lana’s beautiful new stand mixer, we were able to whip up the cookies in about half an hour. Lana pointed out a few things to me about the recipe that she has observed after having made it many times. The first is that using better cocoa does seem to make a difference. Lana had recently picked up some beautiful, dark cocoa from Cococo (Bernard Callebaut) on 124th street and we used that when making this batch of cookies. It gave the cookies a deep chocolatey flavour and beautiful, rich, dark colour. Also, Lana mentioned that the recipe originally called for 10 ounces of chocolate chips, however when she used that much she found that there were always random chocolate chips that didn’t get incorporated into the dough, so she adjusted the recipe to only 8 ounces and it seems to work much better now.
Lana’s Chocolate Comfort Cookies
– 1 ½ cups flour
– ½ cup cocoa
– ¾ tsp baking soda
– ½ tsp salt
– ½ cup butter, slightly softened
– 1 ½ cups sugar
– ½ cup peanut butter
– 2 eggs
– tsp vanilla
– 8 ounces chocolate chips
1. Preheat oven to 350 degrees.
2. In a medium-sized bowl, whisk together flour, cocoa, baking soda and salt.
3. In a separate bowl, cream butter, sugar and peanut butter until light and fluffy.
4. Add eggs and vanilla to the butter mixture until combined.
5. Add the flour mixture to the butter mixture and stir until combined.
6. Stir in chocolate chips.
7. Roll cookie dough into 1 1/4 inch balls and place on a parchment covered baking sheet.
8. Bake the cookies for about 10 minutes and once done place the cookies on a wire rack to cool. Note, when you take the cookies out of the oven, they might not look 100% baked, but that’s how they should look. Under baking the cookies a little is what gives them that super chewy texture.
The cookies were very easy to make, especially when working as a team, and they tasted just as good as when Lana made them before. Actually, Lana said they were her best batch ever, but I think she might have just been indulging me. 🙂 The cookies are very rich and almost have a brownie like consistency, so I think they would be the perfect accompaniment to a nice, cold glass of milk.
Thanks again for sharing your recipe Lan!