The BEST chocoloate roll out cookie recipe!

While perusing the baking and cookier blogs I stumbled across this chocolate cookie recipe. Don't get me wrong, I love, love, love my traditional sugar cookie recipe, but always thought having another option would just be nice to have if I wanted to switch things up and get a little CRAZY! ;) What initially drew me to LilaLoa's blog were her amazing Easter cookies. The colors were just stunning!...and these little chickies! And then there it was. After reading practically every blogpost she had written, I found it!{Insert angels singing} Thank goodness I did because my last cookie request was for chocolate baseball cookies for a 4 year old's birthday. It had to be cookie destiny! :)

The End-All for Chocolate Cookies Recipe:

1 cup Butter
¼ cup Shortening
1 ½ cups Granulated sugar
2 Eggs
1 tsp Vanilla
1 tsp Salt
¾ tsp Baking powder
2/3 cup Cocoa
3 or 3 ½ cups Flour

Cream butter, shortening and sugar together. Add eggs and vanilla. Mix well. Add baking powder and salt and mix again. Stir in the cocoa until well blended. Add flour 1 cup at a time. *IF YOU ARE GOING TO MAKE COOKIES RIGHT AWAY, ADD 3 ½ cups flour. If you are going to “chill” the dough, or just wait for another day to make your cookies, STOP AT 3 cups. It will be totally soft and look all wrong and you will want to ignore the recipe completely and add more flour, but DON’T DO IT. Practice self-restraint. You will be glad you did and I will be proud of you. **Roll out on a lightly floured surface. Bake at 375 F for 6 ½ minutes.

*I added 3 1/2 cups of flour and put mine in the freezer to chill (see next asterisk) and it worked perfectly.

**I don't roll my cookies out with flour. I sandwich a disc of dough between two sheets of wax paper and then place in the freezer on an extra cookie sheet for about 8-10 min. When you pull it out all you have to do is peel the top sheet off and then cut your shapes! The cleanup is ridiculously easy! I've even started doing this with my pie crusts. Nothing beats baking and then have a 5 minute cleanup when you're through! :)

Not only were these cookies tasty, but they also held their shape like nobody's business! I've never seen cookies come out of the oven with such crisp sharp edges!

Gotta love girls night!

Last weekend I had the pleasure of making the dessert for a much needed "Girls Night". There were a few old friends and some fabulous new faces. These girls were such a delight to spend the evening with! There's no better ending to a stressfull week than a night filled with laughter, wine and chocolate...of course! I found my latest recipe in "Sticky, Chewy, Messy, Gooey" by Jill O'Connor. I bought this book on a whim about a year ago because the cover and pages were just too cute...boy, am I glad I did! Everything looked delicious, but I never really had a reason to make anything in it until now. These cupcakes are delish and have the perfect amount of chocolatey goodness.




BLACK BOTTOM CUPCAKES
(makes 12 standard cupcakes with the picture perfect mushroom top)

For the filling:
8 ounces mascarpone cheese (If you can't find it, you can use cream cheese as a substitute)
½ cup confectioners’ sugar
1 large egg
Pinch of salt
1 teaspoon pure vanilla extract
1 cup miniature semisweet chocolate chips

For the cake batter:
1 ½ cups bleached all-purpose flour
½ cup firmly packed dark brown sugar
½ cup granulated sugar
¼ cup natural cocoa powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup boiling water
1/3 cup vegetable oil
1 tablespoon apple cider vinegar
1 teaspoon pure vanilla extract

For the chocolate glaze:
8 ounces semisweet chocolate, finely chopped
¾ cup (1 ½ sticks) unsalted butter, cut into 6 pieces
¼ cup light corn syrup
1 teaspoon pure vanilla extract

1.PREHEAT THE OVEN TO 350 DEGREES FAHRENHEIT. Line a standard 12-cup tins with paper cupcake liners. (The cake ended up sticking to the paper, so foil liners will probably work better)

2.TO MAKE THE FILLING: In a medium bowl, cream together the mascarpone, confectioners’ sugar, egg, salt, and vanilla until smooth and creamy. Stir in the chocolate chips.

3.TO MAKE THE CAKE BATTER: In a large bowl, whisk together the flour, brown sugar, granulated sugar, cocoa powder, baking soda, and salt. In a 2-cup measuring cup, combine the boiling water, oil, vinegar, and vanilla. Make a well in the center of the dry ingredients and pour in the liquid ingredients. Stir together until smooth.

4.FILL EACH CUPCAKE CUP ONE-FOURTH FULL OF BATTER AND TOP WITH A HEAPING TABLESPOON OR SO OF THE FILLING; divide it evenly and use it all. Top the filling with the remaining batter, dividing it evenly. Bake until cupcakes are puffed and firm, about 25 to 28 minutes.

5.MEANWHILE, MAKE THE GLAZE: Combine all the ingredients in a microwave-safe bowl and microwave on high for 1 minute. Remove from the microwave and stir until smooth. If the chocolate is not completely melted, continue to microwave for 30-second intervals and stir until smooth.

6.TRANSFER THE CUPCAKES IN THE PANS TO A WIRE RACK AND LET COOL COMPLETELY. When cool, dip the top of each cupcake in the chocolate glaze (feel free to double, triple, or quadruple dip, if you like!). Let the excess glaze drip from the cupcakes for a few seconds and then place the cupcake right-side up on the wire rack until the glaze firms before serving.












YUMMM!