Double Chocolate Cookies
May 29, 2008
We’re back from beautiful Bermuda, but more on that tomorrow. As I wistfully remember the sand and surf and swizzles of our long weekend, I am also longingly thinking about these chocolate cookies. You see, I made a mere half-batch of these molten orbs before we left last week and I was foolish enough to give the leftovers to our friend Seth, rather than stashing a few in the freezer to greet us upon our return. Too bad, because they would’ve been the perfect antidote to the post-vacation blues.
Actually, they’d be perfect for just about anything. And that’s coming from a girl who typically opts for oatmeal or chocolate chip or peanut butter or ginger snap or just about any type of cookie in the jar other than chocolate. I prefer the chocolate in my cookies to come in the form of chips or chunks that punctuate a cookie, or a chocolate glaze that drapes on top. Or so I thought.
(Click “more” for the rest of the story, more photos & the recipe.)
These cookies have made me see the grievous error of my ways. I mean, why stop at a mere chip here or a random chip there when your chips or chunks can be suspended in a chewy-on-the-inside, crisp-on-the-outside, darker-than-you’ll-believe cookie that is chocolate too? That’s right, these are double chocolate cookies. Go ahead, swoon away. I’ll be here when you get back.
The cookies don’t look all that spectacular when they are perched on their baking trays, raw, shiny little chocolate globes. But in the oven’s heat, they’ll mellow out, easing into a pleasantly relaxed shape (not all that unlike my reaction to the Bermuda sun, actually). By the time you pull them out to cool, their crisp tops will be lined with enticing craters that provide a sneak peek into their brownie-like interior.
It takes some careful timing, but if you can wait long enough for them to cool to a non-finger-scorching heat but not so long that they’ve cooled to room temperature, I suggest that you break one in half and watch the chocolate chunks ooze out in melty ribbons. Just try to resist.
Double Chocolate Cookies
Martha Stewart Living
1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1/2 pound good-quality milk chocolate, 4 ounces coarsely chopped and 4 ounces
cut into 1/4-inch chunks
1/2 cup (1 stick) unsalted butter
1 1/2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt; set aside. Melt 4 ounces coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water; let cool slightly.
Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks.
Using a 1 1/2-inch ice cream scoop, drop dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake until cookies are flat and surfaces crack, about 15 minutes (cookies should be soft). Let cool on parchment on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.
Yield: About 3 Dozen Cookies