Double Chocolate Cookies

Ingredients: 

8 tablespoons (1 stick) unsalted butter, softened

1/2 cup firmly packed dark brown sugar

1/2 cup granulated sugar

1 teaspoon vanilla extract

1/2 teaspoon salt

1/3 cup unsweetened cocoa powder

1 large egg

1/2 teaspoon baking soda

1 cup all purpose flour

2 cups (12 ounces) chopped chocolate (chips or baking squares

Step-by-Step:

1. Combine butter, dark brown sugar, granulated sugar, vanilla extract and salt in a large bowl. Beat with an electric mixer set at high speed until light and fluffy.
2. Add the cocoa, egg and baking soda to creamed mixture. Beat until blended. Stir in the flour and white chocolate.
3. Chill the cookie dough, covered, for 4 to 10 hours.
4. Preheat the oven to 325°F. Grease baking sheets.
5. Shape heaping tablespoonfuls into balls. Arrange several inches apart on greased baking sheets, allowing 6 cookies per sheet.
6. Bake for 12 minutes for a slightly chewy cookie or 14 minutes for a crisper cookie. Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely. Store in airtight containers.

Old Fashion Gingersnaps

• Ingredients:

3 3/4 cups all-purpose flour
1 1/2 teaspoons baking soda
3 teaspoons ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
12 tablespoons (1 1/2 sticks) butter
2 cups sugar
2 eggs
1/2 cup dark molasses
2 teaspoons vinegar

Step-by-Step:

1. Preheat oven to 350°F. Grease 4 baking sheets. Combine flour, baking soda, ginger, cinnamon, cloves and salt in a large bowl; mix well.
2. Beat butter and sugar in a large bowl with an electric mixer set at medium speed until light and fluffy, about 1 minute. Add eggs, molasses and vinegar; beat well.
3. Add flour mixture to molasses mixture; mix until a stiff dough forms. Roll dough into 1-inch balls. Place dough balls 11/2 inches apart on prepared baking sheets.
4. Bake cookies until edges are slightly browned, about 10 minutes for chewy cookies or 13 minutes for crisp cookies. Cool on baking sheets until slightly firm