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

23 Responses to “Double Chocolate Cookies”

  1. melandroweb Says:

    A performance to eyes and the palate!

  2. Amanda Says:

    I forget how much I love double chocolate cookies until I eat one fresh out of the oven and then I am reminded why I can only make them every now and then. They are literally sinful. The way the chocolate crust gives way to the silky melted center… I always knew chocolate was my soulmate😉 Can’t wait to hear about your beach adventures!

  3. eggsonsunday Says:

    You’re killing me!! These have my name written all over them. Can’t wait to hear more about your trip – must have been lovely. -Amy

  4. EAT! Says:

    looks like i’ll be doubling the recipe.


  5. Those look sooo good!

  6. Tarah Says:

    Oh yea. That’s the stuff. That’ll make my tummy very, very happy! :]

  7. Hillary Says:

    YUM! This post makes me feel sooo bad for my friend who is allergic to chocolate…

  8. bakingblonde Says:

    What I wouldn’t give for one of those!

  9. diane (mom) Says:

    These look so fabulous,,, they will be my desset tomorrow night with a chocolate/raspberry sauce over ice cream.YUM! Thanks for the idea and can’t wait to try them. MOM

  10. annilyn Says:

    I wonder, is it possible to substitute normal cocoa powder for the Dutch process cocoa? I can’t find Dutch process cocoa here and I’m afraid the cookies could turn out a bit bitter…

  11. Kristin at The Kitchen Sink Says:

    melandroweb: thank you!

    Sarah Bell: ahhhh!

    Amanda: So glad to hear you found your soulmate! So much can happen when a girl goes away for a couple days on vacation.

    Amy: Oh, I wish I had some leftovers: some for you and some for me. So good.

    EAT!: You are a smart baker.

    My Sweet & Saucy: Thank you!

    Tarah: Indeed.

    Hilary: I think that’s the saddest thing I’ve heard all day!

    bakingblonde: You and me, both.

    Mom: Thanks! You guys will love ’em.

    Annilyn: Recipe commenters on the Martha Stewart web site mentioned that they used non-Dutch process cocoa and had no problems. If you give it a try, let me know how it goes.


  12. This is food porn. My goodness. I need a cookie now!

  13. Valerie Says:

    My daughter and I made these cookies lastnight and they were delicious – but they came out flatter than pancakes.


  14. Yum! Drool drool drool. I love a good double chocolate cookie recipe. I wonder why valerie’s came out flattened though…


  15. Valerie & Erin: It’s funny, I was actually hoping mine would come out thinner. So maybe I should be asking Valerie for *her* secret!

  16. Frances Says:

    Really good! I doubled the recipe, also made them a little more dark chocolatey by using 100percent for the portion that mixed with the butter and 75% for the chuncks. Worked out fine.

  17. Amy Says:

    Haha, I love these cookies and make them all the time. Great to see someone else who is a fan. I use plain old Hershey’s cocoa (the only one my grocery store has) and it is fine. Also, mine come out far thinner. They spread and end up crackly outside and fudgey inside. I love the dichotomy.

  18. lola Says:

    i followed this recipe exactly and the cookies came out great tasting but they were completely flat and way too crispy. and even straight out of the oven they weren’t gooey and melty in the middle. i even played around with the time and undercooked a batch but they came out just the same. they were more like super flat fudgy brownies than anything else.

    still, they tasted great.


  19. lola: That’s odd. Is your baking soda fresh? That’s all I can think of. You could also try storing them with a slice of fresh bread. That usually softens up cookies (my mom’s trick).

  20. Mike Says:

    YUM!!! Those photos make these cookies look so delicious! I’m making these for sure!

  21. Polly Says:

    I also used Hershey’s Cocoa and thought the cookies were good. I will from now on think of them as “Proposal Cookies” since I made them last night for a party which included a marriage proposal (mine!), which IMO couldn’t have been a better match; love and a double dose of chocolate.


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