A few people asked for ways to use chocolate extract. It’s a new product for me too, but based on the brownies from yesterday and the cookies I baked this morning, I think chocolate extract would enhance just about anything with chocolate. As for today’s chocolate extract infused treat, I went with this simple cookie.
The recipe evolved from a newly discovered chocolate chip cookie recipe in Fuzz’s Williams Sonoma Kids Cookbook. The traditional version (which is excellent despite what seems like an awful lot of baking powder) is the same as below sans cocoa powder and chocolate extract. The combination of butter and shortening gives it a thick shell, chewy and firm center and all-around great structure, and you really can taste the chocolate extract! It doesn’t overpower any of the other chocolate, but it adds a little extra hint of cocoa flavor you catch on the first few bites of cookie.
- 1 cup (4.5 oz) all-purpose flour
- 1 1/2 teaspoons baking powder (seems like a lot, but it worked)
- 1/4 teaspoon salt
- 3 tablespoons Hershey’s Dark (Dutch) cocoa powder
- 4 tablespoons unsalted butter, softened
- 4 tablespoons vegetable shortening
- 1/2 cup firmly packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 3/4 teaspoon vanilla
- 3/4 teaspoon chocolate extract
- 1 1/3 cup extra dark or dark chocolate chips (good quality)
- Preheat the oven to 350 degrees F. Have ready two ungreased baking sheets.
- Mix the flour, baking powder, salt and cocoa powder together in a bowl and set aside.
- In a large mixing bowl, combine the butter, shortening, brown sugar and granulated sugar. Using a electric mixer, beat the mixture until it’s smooth. Add the egg, vanilla and chocolate extract and continue to beat on medium speed until well blended. Add the flour mixture. Stir until the flour is almost mixed in. Pour in the chips and stir until completely blended.
- Using a packed tablespoon, drop the batter into mounts on the baking sheets spacing mounds about 2 inches apart. Bake one sheet at a time one center rack for 12-14 minutes or until cookies appear set. Remove from oven and cool on baking sheet for about 2 minutes. Transfer to a wire rack to finish cooling.
- Makes about 27 cookies