Dark Chocolate, Chocolate Chip Cookies

Preheat the oven to 375 Degrees.

1-¾ cups flour (I use high altitude Hungarian flour – Safeway in Woodland Park)
1/3 cup Hershey’s Special Dark Cocoa (Dutch processed)
1/2 teaspoon baking soda
1/2 cup salted butter (1 stick), room temperature
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
6 ounces (1/2 bag) Hershey’s Special Dark Chocolate chips

Whisk the flour, cocoa, baking soda together in a medium bowl, and set aside.

In a large bowl, cream the butter and sugars with a hand held electric mixer or a standing mixer, until light and fluffy. Beat in the egg and then the vanilla. Gradually add the dry ingredients to the creamed mixture. Stir in the dark chocolate chips.

The batter will be sticky and thick.

To form the cookies, scoop teaspoons of the dough and place about 2 inches apart on the baking sheets.

Bake about 12 to 14 minutes. Transfer cookies to a rack to cool.

Totally eat them!

Really Easy Peach Cobbler

This is the easiest Peach Cobbler and I made it the other night so I know what I’m talking about!

Preheat the oven to 350 degrees

Ingredients:

Topping:
2 cups Bisquick
1 cup sugar
1 egg
1/3 cup milk

Innards:
2 large (29 oz.) cans of sliced peaches in syrup (I prefer DelMonte)
1/4 cup sugar
2 Tbs flour

What to do:
Let’s start with the innards:  With high heat, dump 1 can of the peaches into a medium saucepan with the 1/4 cup of sugar.  Drain the second can – saving the syrup, and dump the peaches into the saucepan with the first can.   Mix 1/3 of the syrup with the 2 Tbs of flour thoroughly making sure there are NO lumps.  Dump this mixture into the saucepan with the peaches and bring to a boil stirring constantly.  Once brought to a boil, simmer for 5 minutes.  The mixture should thicken.  In the meantime prepare the topping:

Mix all the topping ingredients in a small mixing bowl stirring until smooth. 

Pull it all together:
Pour the ingredients from the saucepan into a casserole dish.  Pour the topping over the peaches, and place in the oven for 35-40 minutes.  The topping will brown.  Use a cake tester or a toothpick to check the topping for doneness – it should come out clean. 

Let cool and totally eat it!