Strawberry Dark Chocolate Chip Cookies

Happy Valentines Day!
Now I know you're thinking that you don't have time to make anything.
However, these simple delicious cookies only have 4 ingredients and take less than an hour to make so don't you fret!
Kirbie's Cravings  made these cookies with chocolate chips, but I made them even more decadent with dark chocolate chips. Healthier too! I used olive oil so you don't have to feel as bad for indulging. If you're feeling experimental you could make these with white chocolate too.
Now these cookies are quite yummy, but I would change one thing, I had fresh strawberries at home and i really wish I would have chopped them up and added them to the batter for extra strawberry goodness. Next time.
I know that using a box cake mix is technically cheating, but that's what the recipe called for and really how could I resist trying these?! Its like a chocolate dipped strawberry in a cookie! I used Pillsbury box mix and Hershey's special dark chips.

Strawberry Dark Chocolate Chip Cookies 
yields about 2 dozen cookies

1 box strawberry cake mix
halfway between 1/3 and 1/2 cup oil
2 eggs
1 cup dark chocolate chip cookies

Preheat oven to 350 degrees F.
Line two cookie sheets with parchment paper.
Mix cake mix, oil, and egg in a large bowl until smooth and without pieces of dry cake mix remains.
Stir in chocolate chips.
Scoop about 2 tbs of dough and roll into a ball.
Place on cookie sheet and make sure dough balls are about 2 inches apart.
Bake about 12 minutes until cookies are set and edges are turning a light brown.
Let cool on baking sheets for about 5 minutes before removing.

Chocolate Chip Cookies

Everyone has a go-to chocolate chip recipe.
I think I have found mine.
My mom swears by the recipe on the toll house chocolate chip bag.
Yep, that's what I grew up eating.
I like chocolate chip cookies that aren't too fluffy, soft, and gooey.
I searched and searched for a good one, I found four recipes that looked good and after comparing them all together, I chose a recipe that was in the New York Times, which I found on My Baking Addiction.
I'm sending these home to my cousin, Trey. He's been doing amazing on his golf team and deserves a treat.
I used dark chocolate chips (one full bag) for these instead of the bittersweet disks, and I think they couldn't have turned out better, they were everything I look for in a chocolate chip cookie. Also, I used all-pourpose flour instead of the cake and bread flour. Also, I left out the sea salt and my cookies didn't take as long to bake, about 13 minuets.
I usually add how much the repipe makes in a recipe, but the original recipe says 1 1/2 dozen and I made over three dozen so since it's such a big difference, I'll let you find out how many it makes for yourself.
*Also note that the dough needs to be chilled for over 24 hours so make sure you leave time for that.

So, I hate to admit this, but this blog is about me learning lessons while baking so I will give everyone a good laugh. My grandmothers' baking sheet only has a rim on one side. So I lined it with parchment paper and during my second dozen, the paper slid off while i was pulling them off and I lost all 12 of them to the door of the oven and they feel in the crack between the door and the open. So upsetting. Learn from me and don't let it happen to you.

New York Times Chocolate Chip Cookies

2 cups minus 2 tablespoons cake flour
1 2/3 cups bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 coarse salt
2 1/2 sticks unsalted butter
1 1/4 cups brown sugar
1 cup and 2 tablespoons sugar
2 large eggs
2 teaspoons vanilla
1 1/4 pounds bittersweet disks, at least 60 percent cacao content
Sea salt

In your medium sized bowl, sift flours, baking soda, baking powder, and salt into a bowl, set aside.
In your mixer, use the paddle attachment and cream the butter and sugars until very light, about 5 minutes.
Add eggs one at a time and mix well.
Stir in vanilla.
Reduce speed to add the dry ingredients until just combined.
Drop in chocolate pieced in and incorporate them without breaking them.
Press plastic wrap against the dough and refrigerate for 24 to 36 hours.
Dough may be used in batched, and be refrigerated for up to 72 hours.
When ready to bake, preheat oven to 350 degrees.
Line baking sheet with parchment paper or nonstick baking mat.
Scoop 6 3 1/2 ounce mounds of dough onto baking sheet.
Make sure to turn all chocolate pieces horizontally if they are sticking up for a more attractive cookie.
Sprinkle lightly with sea salt and bake until golden brown but still soft, about 18-20 minuets.
Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.
Repeat with remaining dough, or put it in the refrigerator for later baking.