Cooking with Asia

Prep Time: 15 Min

Cook Time: 10 Min

Ready In: 25 Min

Servings: 9 - 10

Ingredients

• 1/2 cup margarine, softened

• 1/2 cup white sugar

• 1/2 cup brown sugar

• 1 egg

• 1/2 teaspoon vanilla extract

• 1 cup all-purpose flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 2 tablespoons and 2 teaspoons unsweetened cocoa powder

• 1-1/2 cups semisweet chocolate chips

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).

2. Line cookie sheet with parchment.

3. In a medium bowl, cream together the margarine, white sugar and brown sugar until smooth.

4. Beat in the egg, then stir in the vanilla.

5. Sift in the flour, baking soda, salt and cocoa powder; mix well.

6. Stir in the chocolate chips.

7. Use a scoop to drop cookies on the prepared cookie sheets.

8. Bake for 8 to 10 minutes in the preheated oven.

9. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.

I chose to make the best double chocolate chip cookie recipe because I really enjoyed it when we made them before. When I was making these at home it was pretty easy because we've made these two times already before in class. I did pretty good while making these, and I think that they came out really nice. I was scared that I might have burnt them but to my surprise I made them perfectly. They were nice and soft in the middle and the edges were nice and crispy. I was proud of myself for making them all on my own because before this class I never really baked at home. When making these cookies and preparing the ingredients I made one mistake after baking the cookies. The only thing that I did wrong was that after I took out the second batch of cookies I left to let them cool and they were sitting on the sheet and I left them there for too long and they were moist. But my mistake was easily fixed when I transferred them to the cooling rack. When I was baking, I used my knowledge from our cooking class to help me through making these cookies. So I learned in class that if you don’t have a scoop the scoop out your dough then you can use two large spoons so that’s what I did to measure my cookies. I really like this cookie recipe so I'm pretty sure that I'm going to make these again. Next time I make these though I'm going to make sure that i don’t lose track of time or else the cookies could get moist.