Double Chocolate Chip Cookies

When I had a rough day in college, I'd sit down in the dimly lit "underground" and buy some Otis Spunkmeyer cookies.

Maybe that's why I gained 20 lbs in college.

These cookies taste like the Double Chocolate Chip ones.

Except they aren't perfect circles.

(Yes, I used chocolate & white swirled chips in the pictured ones)

VERDICT:
Cost: Homemade (At college, I'd pay $1 for 3 little ones. I made 18 of them for $1.)
Overall: Homemade
Not only are these good for rough days, they'll quench any chocolate craving. They have a wonderfully rich chocolate taste. They puffed up in the oven. I expected them to fall when I took them out, but they retained some puffiness. These cookies are best eaten warm, yet they stay soft for a couple days. Considering the price of Spunkmeyer cookies, these were a bargain!

Double Chocolate Chip Cookies (4 dozen, 45 min)

1/2 c butter, softenend
1/2 c shortening
1 c white sugar
2 eggs
2 tsp vanilla
2 c flour
2/3 c cocoa
3/4 tsp baking soda
1/4 tsp salt
2 c chocolate chips

1. Preheat oven to 350.
2. In large bowl, beat butter, shortening, sugar, eggs, and vanilla until light and fluffy (at least 30 seconds).
3. In medium bowl, combine dry ingredients. Add to butter mixture until combined. Add chocolate chips and mix well.
4. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 8-10 min. Cool for 3-5 minutes before removing to wire rack

Notes:
*It is easy to overbake chocolate cookies! Take them out when they appear mostly set.
*If you don't allow the cookies to cool on the sheet for long enough, they'll fall apart on your rack
*I use 1/2 c butter and 1/2 c shortening. I find it helps them retain their shape and softness, but you could sub any combination of margarine, butter, and shortening.

My inspiration