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Sunday, January 16, 2011

Double Chocolate Cookies

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There are some recipes that I find while browsing online and immediately bookmark with the intentions of making one day.  Sometimes these stayed bookmarked for months and months, probably even years (since I never clear out my bookmark list).  I seem to think that some day I will actually get around to making these.  However, every now and then I find a recipe and make it within a day.  This was one of those recipes, and I must have a baking sixth sense about these things because these cookies were absolutely delicious.  I might even have to make them again in a day or two since they're all gone and the thought of that makes me quite sad.  

These have everything you could want in a cookie: quick, easy to put together.  chocolatey, but not too chocolatey.  thick, not flat or thin.  soft and moist, not crispy.  They taste like the combination of a brownie, a cookie, and chocolat cake.  I think you should probably make these... now.

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Double Chocolate Cookies, adapted from Annie's Eats' version of Levain Bakery's cookies
Ingredients:
2 sticks unsalted butter, room temp
1 1/4 cup granulated sugar
2 large eggs, room temp
1/2 cup unsweetened cocoa powder
2 1/4 cups all purpose flour
1/3 tsp fine sea salt
1 tsp baking powder
1 cup hershey's special dark chocolate chis
1/2 cup milk chocolate chips

Preheat the oven to 350 and line baking sheets with silicone baking mats.  In a medium bowl, combine flour, baking powder and salt and set aside.  In the bowl of an electric mixer fit with the paddle attachment, beat the two sticks of butter until light and fluffy.  With the mixer on low, gradually add the sugar.  When all sugar is incorporated and mixer is light and fluffy, add the eggs one at a time.  Scrape down the bowl with a spatula.  Add in the cocoa powder and mix until incorporated.  Add the flour mixture and mix just until combined, don't overbeat.  Fold in the chocolate chips briefly.  
Using an electric scale, divide the dough into 2 ounce dough balls.  Drop lumps of dough on to the prepared cookie sheets about two inches apart.  Flatten balls of dough very slightly with your palm or the bottom of a glass.  Bake 13-15 minutes or until no longer wet looking.  Let cool on the baking sheet 5-10 minutes before moving to a wire rack to cool completely.  

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6 comments:

pinkstripes said...

Your cookies look awesome. I love your plates.

Nisa Homey said...

Hi there first time here ur cookies looks sinfully delicious.

CarinE said...

Yummm...chocolate chip cookies..

chefmadness said...

everytime i see pictures of cookies, i always want to have one. and sadly i don't know how to bake one :( thanks for sharing the recipes!

Cupcake Activist said...

It's been a few years since I've had a chocolate chocolate chip cookie. I think this is the recipe to bring me back.

Tracey said...

These cookies called to me too! I'm going to send them to work with my husband or else I think I'd be too tempted.

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