If you make any food at all in your house, you know that there comes a time in every relationship when you must attempt the impossible:
Make your partner’s favourite recipe from when they were a kid.
Ah yes, that macaroni casserole laced with summer picnic nostalgia, that pie whose smell wafts through the halls of their memory, the rolls eaten without fail at every family supper that are just clouds of butter and smell and love… I hate to break it to you, but yours will not be the same. It might actually be … *gasp* better, but it will not be the same.
So do you attempt it? Do you gear up and try to climb Mount Everest armed only with thin pencil marks on a dog-eared scrap of paper as your lifeline?
You know me well enough by now to say my answer was ‘Heck yes!’
Guys. I have failed every. single. mother-in-law recipe. My brown rolls are doughy. My cookies (both chocolate and double chocolate) are delicious, but crumbly… I’m beginning to think that Mr. Nomato’s mother made adjustments and just never wrote them down. Of course Mr. Nomato and my sister in law will follow the exact same recipe and they’ll turn out perfect every time. Clearly it’s magic. That or a gas oven.
These amazing Double Chocolate Chip Cookies are on the list. Imagine the best double chocolate chip cookie you have ever eaten in your life. But chocolatier. After some trial and error and a lot of crumbly cookies, I finally nailed down the recipe. Turns out I was using too much margarine. The wrong kind of margarine – you definitely need block margarine. And making them too big. Yup, sadly those are both problems when it comes to cookies! (Ridiculous.)
Now I’m sharing them with you in hopes that maybe you can make some memories of your own with them because seriously, they are that good! Spread the gift of chocolate!
Cream that margarine and sugar in a bowl until light and fluffy, and be ready to swat away any poking fingers. (Creamed butter and sugar is Mr. Nomato’s favourite, and I’m pretty sure his mother had the same problem I do with him trying to steal some at this stage!). Add in the eggs and vanilla, mix until combined, and set aside.
In a separate bowl, mix the flour, cocoa powder, baking soda and salt.
Mix the dry bowl in with the wet ingredients a little at a time, until it’s completely blended. Add those chocolate chips.
Try to keep your drooling in check. It’s hard, I know. I believe in you.
Drop them onto an UNGREASED cookie sheet (that is KEY). Bake them at 350°F for about 13-15 minutes, or until they’re baked all the way through.
They are unbelievably rich and chocolatey.
Good luck waiting until they’re cool enough to eat one!
It’s like a brownie. But a COOKIE. YUM.
What about you? What’s your nostalgia recipe? Have you ever tried to make something for your significant other that didn’t quite go as planned?
- 1 1/4 cups room temperature block margarine (not butter or shortening, and not tub margarine! We use Parkay.)
- 2 cups white sugar
- 2 eggs
- 2 tsp vanilla
- 3/4 cups cocoa powder
- 2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups chocolate chips
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Preheat oven to 350°F.
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Cream margarine and sugar and they are light and fluffy.
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Add the eggs and vanilla, and mix until completely combined. Set aside.
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In a separate bowl, mix cocoa powder, flour, baking soda and salt.
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Slowly add the dry ingredients to the wet ingredients, mixing as you go. Make sure to scrape the sides of the bowl until everything is completely combined.
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Stir in the chocolate chips.
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Drop with a spoon onto UNGREASED cookie sheets, about 12 per sheet to give them space to spread out.
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Bake for about 8-9 minutes for small cookies, 13-15 minutes for medium ones.
