This past Saturday morning, I woke up with a craving to bake. Surprise surprise. But the lady of the weekend wanted something with protein, and I wanted to make muffins. We went back and forth, before I opted against baking, which was a sad, sad moment. We polished off the rest of the Carrot Coconut Bread, and had some giant vanilla lattes. Not an awful way to start the day.
But you can be certain, when Saturday night rolled around, I was REALLY ready to bake. My family likes the basics — cookies and brownies, and things that can be frozen if they don’t eat them all. No pies, tarts, cakes, nothing. So I decided I’d try to find a cookie recipe that I’d be content making, but that they’d be happy eating. And I did!
I found a recipe on Vanilla Sugar for Quarter Pound Double Chocolate Cookies, and they looked incredibly indulgent and delicious. But I had an issue with using nearly 3 sticks of butter in a recipe, so I set out in search of another. I found a great recipe on My Baking Addiction, which looked similar to the other recipe, but used a bit less butter. The recipe was for Levain Bakery Copycat Cookies, which looked almost like chocolate shortbread cookies — not crumbly and dry, or dense and chewy — the texture was something completely different. So I decided I’d make those cookies and top them with a generous layer of melted bittersweet chocolate, as in the first recipe, and I’d have my own little creation.
I baked the cookies for the shortest suggested time (16 minutes) because I was worried they’d dry out with too much cooking, and as a result they were fragile when they came out of the oven. But when they set up, they were absolutely perfect — not gooey in the centers, but tender and wonderful. Even without the chocolate coating, they were dense and flavorful from the cocoa powder (which I’ve decided is far better than melted chocolate to give baked goods their chocolate flavor), and so rich. With the melted chocolate, they were completely over the top. Usually I’m not satisfied with just one cookie, but these ones leave you feeling full and satisfied after just one. Never mind the fact that each cookie weighs about 1/2 pound…
Quarter Pound Double Chocolate Cookies
2 sticks cold and cubed unsalted butter
1 1/4 cup granulated sugar
1/2 cup good quality dark cocoa powder
2 1/4 cups all-purpose flour- Spoon and Sweep method
1/4 tsp Kosher salt
1 teaspoon baking powder
2 1/2 cups semi-sweet chocolate chips (I used Scharffen Berger Chunks)
**Optional: Approx. 8oz dark chocolate, chopped, melted (to spread over the cookies!)
Preheat oven to 350 degrees.
1. In bowl of electric mixer fitted with paddle, cream together butter and sugar until well blended and fluffy. Add eggs and beat until well-incorporated, then beat in cocoa powder.
2. Mix in flour, salt and baking powder until just combined. Gently fold in remaining ingredients.
3. Transfer dough to clean work surface and gently mix dough by hand to ensure even distribution of ingredients. (I didn’t do this step, and they came out just fine)
4. Bake in the preheated oven 16-20 minutes (I did mine for 16 minutes) depending on how gooey you like the middle of your cookies.
5. Let cool on a rack and store what you don’t immediately eat, in an airtight container.
I’ve got a whole bunch more posts to write, but too many fun senior activities getting in the way! Rough life. I’ll be back soon though, so stay tuned!
With love, and sugar. Enjoy!