Photo of blues legend B.B. King by Kevin Westerberg.
This afternoon I was listening to B.B. King and Eric Clapton's wonderful CD Riding with the King, while yet again, baking cookies! That's twice in two weeks. Note to self: Must choose a less-fattening way to diffuse anxiety.
Listening to their Worried World Blues made me wish I had a piano to play the blues - even though I can't imagine where it would fit. The balcony? And I've had a relatively news-free day (for me, anyway), meaning I've only looked at newspapers two or three times and BBC television news once.
In any event, if you like chocolate, you'll like this treat from Allysa Torey's More from Magnolia book of yummy recipes. Perhaps you've sampled the cupcakes at Magnolia Bakery in New York? Enough said!
Chocolate chocolate chip drop cookies
1 cup all-purpose flour
6 tablespoons unsweetened Dutch process cocoa
One-half teaspoon baking powder
One-fourth teaspoon salt
5 tablespoons unsalted butter, softened
5 tablespoons solid vegetable shortening
1 cup sugar plus 1 tablespoon (for sprinkling over cookies)
1 large egg at room temperature
1 teaspoon vanilla extract
One-half cup miniature semisweet chocolate pieces
In a small bowl, combine flour, cocoa, baking powder and salt. Set aside.
Preheat oven to 350 degrees. In a large bowl, cream better, shortening and sugar until smooth, about 3 minutes. Add the egg and vanilla and beat well. Add the dry ingredients and mix thoroughly. Stir in the chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion. Sprinkle lightly with the sugar. Place the cookie sheets in the refrigerator and chill for 20 minutes.*
Bake for 10-12 minutes. Cool the cookies for 5 minutes, then remove to a wire rack to cool completely. Enjoy!
*Skipping this step will result in one giant flat cookie covering the baking sheet!