My husband’s employer planned a month long blitz of Spirit Days during an intense period at work. Many of the daily themes involved dressing a certain way. "Ugly Sweater Day" and "Athletic Wear Day" were part of the mix. "Red Day" got a few chuckles at our house. "We did that in Kindergarten," said my "thinks-she’s-a-teen-but-she’s-only-eleven-year-old" daughter as my husband searched the confines of the closet for something remotely red and business casual to wear. But one theme day caught my attention as well as our children’s interest. That day happened to be "Dessert Day," when each employee brought in a dessert to share. Oh, how the rest of us wished we could join in on that fun!
Even though we could not be there to participate, we could share in the fun by making a dessert. Since it was close to Valentine’s Day, something chocolatey sounded appropriate. We selected Double Chocolate Drops, cookies made with bittersweet and semi-sweet chocolate. Chocolate is always great, but any recipe with double chocolate in the title is bound to be fabulous.
The Double Chocolate Drops recipe is easy to follow. Take note that the dough must chill at least 2 hours. You may even prepare the dough and refrigerate it overnight. The cookies are made with butter, sugar, eggs, vanilla, flour, baking powder, mini semi-sweet chocolate chips and bittersweet chocolate chips.
Begin by placing bittersweet chocolate chips in a small, microwave-safe bowl. Microwave on High, stirring once, for 1 to 1 ½ minutes, until the chocolate chips are melted and smooth. Set the melted chocolate aside.
Next, combine the melted butter, sugar, eggs and vanilla in a large bowl. Beat at medium speed until the mixture is smooth.
Add the bittersweet melted chocolate…
Continue mixing until the mixture is smooth once again.
Reduce the mixer speed to Low and add the mini semi-sweet chocolate chips, flour and baking powder.
Beat until the ingredients are well mixed.
Cover the dough and refrigerate it a minimum of 2 hours. What a bonus that I had cleaned my refrigerator the previous day and there was plenty of shelf space!
Once the dough is chilled, heat the oven to 350° F. and grease your cookie sheets. Drop spoonfuls of dough, about 2 inches apart, onto the cookie sheets.
To keep the dough firm, return the bowl to the refrigerator between batches. This recipe yields 36 cookies so you will have several batches to bake.
Bake each sheet for 8 to 9 minutes or until they are just set. The cookies will rise pretty high, but will flatten as they cool. Cool for 2 minutes and then remove them from the cookie sheets.
Time for the frosting! The frosting consists of only 2 ingredients, mini semi-sweet chocolate chips and shortening. Place the ingredients in a small microwave-safe bowl.
Microwave on High, stirring once, about 1 to 2 minutes until the frosting is melted and smooth. When the cookies are completely cool, they can be frosted. The frosting does not need to cover the entire cookie. I took a small measuring spoon, loaded it with frosting, and plopped it in the middle of each cookie.
Slivered, toasted, and chopped almonds could also be sprinkled onto the frosting for a special touch.
Double Chocolate Drops were a hit at "Dessert Day" at work. We also saved some for our own "Dessert Day" at home and savored each chewy, fudgy bite. Bake up a batch of Double Chocolate Drops for your family, friends, or even co-workers. No special theme day is necessary to enjoy these tasty cookies! Make sure to let me know how they turned out for you.
Come back in a few days when Emily will share a fun appetizer.
Tami is paid to write for the Land O’Lakes Recipe Buzz® Blog.