Double Chocolate Cookies

Most of the time, I bake for my own tastes. Bittersweet chocolate, not-too-sweet vanilla pound cake, and the chocolate chip cookies that I bake every single week are favorites. But, every once in a while, my husband makes a request. In fact, aforementioned (very patient) husband has been requesting double chocolate cookies for about 3 months, and late last week I finally got to them.

I'm not sure what took me so long. Chocolate cookies are as easy to whip up as chocolate chip cookies. Maybe I'm selfish: I do prefer flavor contrast. The endeavor, then, was to bring contrast to these babies and make them not only delicious, but also pop with flavor and texture. As you may recall, I made a recent stop at LA Restaurant Supply store Surfas, where I treated myself to some Valrhona Pistoles, which are thick, oval discs of chocolate heaven.

Call it laziness or call it brilliance, but I chose not to chop the pistoles and put them into the batter whole, causing pools of molten chocolate to form throughout the cookies. Contrast? Fait accompli! The contrast may not have been vanilla to chocolate, but it was clearly textural. The dough on these cookies is consistently soft with a nice layer of crispness on the outside. The chocolate "pools" created a very dessert-like feel to these already decadent treats.

The best part of this recipe, though? It's e-a-s-y. Make it with pistoles, or chocolate chips, or dried cherries. It doesn't matter because, if you like chocolate, it's going to be good. So, thank you, Husband, for the request. We needed this!


Double Chocolate Cookies
1 C unsalted butter, at room temp
1/2 C dark brown sugar (I always use dark brown sugar, but light brown will work, too)
3/4 C sugar
1 egg
2 t vanilla
1/2 C best quality cocoa
2 C flour
1/2 t baking soda
1/2 t baking powder
1 t salt
10 ounces chocolate pieces (white, dark, large, small, whatever!) or dried cherries, or equal parts both

Beat the butter until fluffy, about 2 minutes (more if the butter is still semi-firm). Add the sugars and blend 3 minutes more. Add the egg and mix thoroughly. Add the vanilla and do the same.

In a separate bowl, whisk the dry ingredients until well mixed.

Add the dry mixture to the butter mixture and beat until mixed. Stir in the chocolate. Refrigerate for 30 minutes.

Pre-heat the oven to 350.

Using a small ice cream scoop or a tablespoon, roll the dough into balls, 2T at a time and pace onto your cookie sheet. Bake 14 minutes or until the tops of the cookies spring back when touched. (This "springing back" will be very subtle. And don't touch the melted chocolate!)

Let cool 5-10 minutes and serve!
These are GREAT with some ice cold milk.

Enjoy!

xox,

A.

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