Italian Cookies

I had this leftover ricotta cheese that I had to find a way to use up. So I headed over to allrecipes to do an ingredient search and this is what I found. I'll let you head over there to check out the recipe if you choose to do so.

These cookies are really soft, moist and more cake-like than what usually think of a cookie. Unfortunately, they also don't seem to store that well. My glaze seems to have sort of melted and dissolved since yesterday so they don't look quite so pretty anymore. If I made this again I'm not sure if I'd frost them because they seemed pretty tasty already on their own.

Double Chocolate Chip Cookies

Why what do we have here? Delicious chocolatey cookies, that's what! I spent the afternoon in the kitchen making a couple dozen cookies. Unfortunately I didn't seem to ever get the cooking time quite right so the middle was a little undercooked (but I know some people like that).

Double Chocolate Chip Cookies

• 1 cup butter
• 3/4 cup white sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 1/8 teaspoon almond extract (optional)
• 2 eggs
• 2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups semisweet chocolate chips

1. Preheat the oven to 350° F (190° C).
2. In a large bowl, cream together the butter and sugar until smooth. Beat in the vanilla extract (and almond extract) and eggs one at a time.
3. Combine the flour, cocoa, baking soda and salt; stir into the butter mixture.
4. Mix in the chocolate chips. Drop by tablespoonfuls onto ungreased cookie sheets.
5. Bake for 9 to 12 minutes in the preheated oven, or until edges are golden. Let cool on sheet for a minute then remove to cool on wire racks.