Paradise Bakery. I've never been to Paradise Bakery or tried any of their cookies since there aren't any in my state but the pictures from Mountain Mama Cooks' blog was enough to convince me to try out her recipe. She has compact, chubby cookies pictured on her site and at first that was what I was going to make too. Usually with chocolate, especially rich chocolate, a little goes a long way. Plus, c'mon compact, chubby little cookies? You had me at chubby.
Below is the array of cookies I made for the Sunday School, although I ended up packaging them into individual cellophane bag to give to each child. Clockwise from the top is the Paradise Chocolate Chip Cookies, Cookie Butter Brown Sugar Cookies, Glazed Lemon Cookies and Triple Chocolate Chip Cookies in the middle.
1 1/4 cups cocoa powder
1 1/2 teaspoons baking soda
1 cup butter
1 cup granulated sugar
3/4 cup brown sugar
2 teaspoons pure vanilla extract
1/4 teaspoon salt
1 cup white chocolate chips
1 cup semisweet chocolate chips
- In a medium bowl, combine the flour, cocoa and baking soda; set aside.
- In a large bowl, cream together the butter, brown sugar and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
- Add salt and vanilla; mix well.
- Gradually add the dry ingredients, mixing until just combined. Fold in chocolate chips.
- Form dough into golf-ball-sized dough balls and chill for several hours or overnight. When ready to bake, preheat oven to 350 degrees F.
- Space dough balls evenly on baking sheets lined with parchment paper. Bake for 8-10 minutes or until centers no longer look raw and shiny. Remove cookies from oven and place on wire racks to cool completely.