Paradise Chocolate Chip Cookies

Paradise Chocolate Chip Cookies - made dough April 14, 2014 from Mountain Mama Cooks

This was the 4th cookie I made for the Easter goodie bags for the kids at my church. Kids + chocolate = good. Right? Plus, can you go wrong with a chocolate cookie with semisweet, milk and white chocolate chips? This is a recipe that's supposed to be a knockoff of the cookies from 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.

But the dough came out a little soft and I was afraid they would spread thin if I made the dough balls small. The smaller the dough ball, the more it'll spread as it bakes because there isn't enough of it to stay mounded in the center. So I went big. Like golf-ball size big. Then I froze the dough. "Worst case" scenario is I'd end up with big cookies that spread but if they start off as big enough dough balls, they won't have time to spread thin before they're baked. Which is what worked. Yes, the cookies ended up a little big but they also stayed thick enough to be worth it.

These had a great fudgy texture. They're optimal when they've cooled enough to firm up and be fudgy as opposed to mushy or gooey but still lukewarm-ish enough for the chips to be soft. I gave them away so I didn't try them when they had fully cooled but I think they'd still be good. When it comes to chocolate cookies, texture is everything. Don't overbake or they'll be dry. Underbaking is okay as the chocolate will set as it cools.

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 3/4 cups all-purpose flour
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 eggs
2 teaspoons pure vanilla extract
1/4 teaspoon salt
1 cup white chocolate chips
1 cup semisweet chocolate chips

1. In a medium bowl, combine the flour, cocoa and baking soda; set aside.
2. 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.
3. Add salt and vanilla; mix well.
4. Gradually add the dry ingredients, mixing until just combined. Fold in chocolate chips.
5. 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.
6. 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.