Double Chocolate Cookies

Hi blog readers!

We’re back with a delicious and simple recipe I know many of you will love. I actually know just one person who doesn’t like chocolate, so the affliction is pretty rare. For those of you fellow chocolate lovers out there, you are going to very much enjoy this recipe. It features about as much chocolate as you can actually get in a cookie. Which for me is the definition of a great cookie.

I actually love chocolate so much that for my tenth birthday I went on a chocolate tasting tour of San Francisco. It was basically one of my favorite days. Since then, my sister and her best friend also did the tour for her tenth birthday, and my aunt and cousin did it too. So my mom has been lucky enough to do it three times. I highly recommend doing the tour if you have people visiting, especially family. It is a guaranteed 3 hours of happiness for all parties involved!

There is actually a scientific reason why chocolate makes me happy. It has lots of serotonin which promotes feelings of happiness and content in the brain. It also just tastes great. So. If you want to make your whole family happy, make these cookies. Or just eat them all yourself. No judgement here.

Double chocolate chip cookies

adapted from the Sugar Hit!

Ingredients:

  • 1 stick butter, melted
  • 3/4 cup caster sugar (don’t have caster sugar? check my notes!)
  • ½ cup brown sugar
  • ¾ cup cocoa powder (I used Trader Joe’s Cocoa Powder, but you can also try using raw cacao powder for a more healthful cookie. I haven’t taste-tested this though, so you will have to test it and let me know in the comments how it goes)
  • pinch of salt
  • 1 tsp vanilla extract
  • 2 eggs
  • 1¾ cups plain flour
  • ½ tsp baking powder
  • 1-2 teaspoons smoked Maldon sea salt for sprinkling
  • milk or dark chocolate chips (see my notes)

Directions:

  1. Preheat the oven to 350˚ Fahrenheit and prepare a cookie sheet with parchment paper or a silpat.
  2. Melt the butter in the microwave (about 25 seconds on high should do the trick) and stir into sugars, cocoa, salt and vanilla and stir to combine.
  3. Add the eggs, one at a time, and just keep stirring until the mixture comes back together.
  4. Now add the flour, chocolate and baking powder and mix just until no dry streaks remain.
  5. Optional: Chill for about thirty minutes, with plastic wrap over the bowl.
  6. Roll cookies into 2-3 tablespoon balls and flatten slightly. Place onto baking tray.
  7. Bake for 15-17 minutes, until cookies are matte on top but still soft.
  8. Enjoy!

Notes: 

  • To make caster sugar, stick regular sugar in a high speed blender until it has a consistency between regular sugar and powdered sugar.
  • I never really measure chocolate chips so add as much as you like. I am pro-choice in terms of both abortion and chocolate chip measurements.
  • You can also add white chocolate chips. I only really like one kind of white chocolate, which Michal got me hooked on in DC, so I didn’t add any.
  • I bought my Maldon sea salt at Piazza’s, our local grocery store, but you can find it on Amazon or at Whole Foods (or another gourmet-y grocery store)

 

  • IMG_3754IMG_3741

 

 

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