Our charter started back up again last Monday, so we have officially been back to daily schoolwork for a week. It’s a lot heavier than before the break because my younger kids tested out of their grades so they are on an accelerated pacing schedule to get them caught up to their new grade level. Thankfully, they are enjoying the work and we haven’t been having any issues with the material, it’s just time consuming. It’s all about finding a new groove, right? We’ll get it, this is our third program in three years and by far the best. I love our charter. Also our oldest only has three weeks left until first semester finals, so he’s stressing a little and I’m trying to help him out with study tips / materials as much as I can. 😉
2015 has been declared Chocolate Year, and in keeping with that here are last week’s chocolate cookies, hilariously named Rapper’s Delight because they are shaped like, you guessed it – hip hop legends Notorious BIG, Tupac and Eazy-E. My husband’s cousin sent us a super rad package at Christmas that included ‘Baking with my Homies’ which had cookie cutters / stamps and a really shoddy recipe. I say it was shoddy because in the ingredient list it lists baking soda, but when the recipe refers to it in the instructions it says baking powder and while there is only 1 egg, it instructs you to add eggs. Just silly and not proofread, but it really doesn’t matter anyway.
1 cup butter
1/2 cup brown sugar, packed
2/3 cup granulated sugar
2 tablespoons water
1 teaspoon vanilla
1/2 cup cocoa power
3 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
They are wonderfully simple cookies to make and they actually taste really good. I will be using this recipe for other cookies, my littles loved them so much they want this to be the go-to for chocolate cut outs!
Preheat your oven to 350 before you do anything. Then, sift together your cocoa powder, flour, baking soda and salt. Then with your mixer, cream together the brown sugar, granulated sugar and butter. Once the butter mixture is well combined, add the egg, water and vanilla.
Then you just add the dry to the wet and away you go! I added it about 1/2 cup at a time, just to be sure there were no clumps. If there was ever a time to be OCD about perfect cookie dough, it’s with cut outs.
I rolled these babies out with minimal flour between two sheets of parchment paper and arranged as many cookies as I could. Then I balled up the excess dough and did it again. You can maybe do it a third time, but after that the finished cookies will suffer and no one wants that.
Bake at 350 for about 9 minutes. It really all depends on how thick you rolled out the dough, so check on them after about 7 minutes and again every 2 or 3 minutes after that until they are ready. This batch wasn’t iced, I can hardly wait to make them again and decorate them!!