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!


  • 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)


  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!


  • 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)


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3rd Generation Brownies

This recipe is an heirloom. My grandmother makes these brownies, my mom makes these brownies and now I make these brownies. They are amazing.

Any time we have any sort of event which we are obliged to bring food to, we made these brownies. They are so so easy and quick, and can be spiced up with some sprinkles and look quite festive. They are suitable for any occasion (provided that you have many colors of sprinkles). They are faster and cheaper than store-bought or box mix brownies, and taking the 5 minutes to throw these together is well worth it.

These brownies are also legendary. At the aforementioned events, these brownies are heavily anticipated and appreciated. Please please make these. They are dangerously delicious.

I like this photo, because it displays the remains of a platter of brownies after 10 minutes of our annual neighborhood holiday party.

My favorite brownies


  • 4 oz chocolate
  • 1 stick of butter
  • 2 cups sugar
  • 4 eggs
  • 1.5 cups flour
  • 1 teaspoon vanilla
  • Pinch of salt


  1. Preheat your oven to 350˚ Fahrenheit, and butter and flour your brownie pan (I use a 9×9 square).
  2.  Melt the butter and chocolate together on low.
  3. Take off the heat and let cool a bit.
  4. Add the eggs, one at a time, then add the sugar.
  5. Stir in the vanilla and salt.
  6. Add flour, 1/2 cup at a time and mix thoroughly after each addition.
  7. Pour into your pan and bake for 25-30 minutes. The brownies will be done when there are small crackles on the top and a toothpick inserted into the brownies comes out with some crumbs (not liquid).
  8. Let cool for 10-15 minutes, cut and enjoy!

Note: As a special touch, you can also pour salted caramel on top (it proves quite delicious).


All Year – French Bread

Hello baking friends! Coming fresh from the Hingham kitchen, you have… French bread! This bread is perfectly paired with butter, cheese, and everything in between! You can grill the bread and put butter on it for dinner, or just PB & J for a yummy sandwich! I made this bread today because recently my dad has been asking me to try making bread more. We have a bread machine, but sometimes it’s just easier to go basic. So, I give you easy French bread!

This bread is just so yummy! You really can do anything with it! Although this bread does take quite a while, it is fairly simple. It’s perfect on a warm summer’s night or a chilly winter morning. Yum!

Overall, this bread was a success! My dad loved it, and he even put some garlic and butter on it to make garlic bread! So Good!


This is a variation of Chew Out Loud’s Crusty French Bread Recipe made by Eleanor in the Hingham Kitchen!


  • 4 ½ cups all-purpose flour
  • 2 packets dry yeast
  • 1 tbsp salt
  • 1 tablespoon sugar
  • 1 ½ cups of warm water*
  • 1 egg white beaten with 1 TB water


  1. Combine flour, yeast, salt, and sugar in a large bowl. Hand whisk until well combined. Stir in the warm water gradually, until dough forms. The dough should resemble a smooth texture, but not be too sticky. Add flour or water until it resembles this teaspoon, roughly 1 TB at a time.
  2. Place dough on a lightly floured surface and knead for about 10 minutes. Roll dough into a  ball, and place in a lightly oiled bowl.* Cover bowl with saran wrap and place in a warm, draft-free place* for about 30-60. The dough should be doubled in size by now.
  3. Take the dough out of the bowl and place back onto the lightly floured surface. Pound the dough down and divide in half. Let them sit for 10 minutes, covered.
  4. Roll out dough into the shape of your desire (I made one long loaf, and one round-ish rectangle). Roll your shape lengthwise, and moisten the edges with water. Make sure the edges are sealed.
  5. Line a baking sheet with parchment paper, or a silicone baking mat. Place loaves seam side down on the sheet. If they look sticky, little sprinkle them with flour. Cut diagonal slits so you can allow for the steam to rise in the oven. Brush loaves with the egg/water mixture.
  6. Lightly lay saran wrap over the loaves and place back in a warm, draft-free place for about 30 minutes. In the meantime, preheat the oven to 375 degrees, and place a large pan of water below the bread.*
  7. Bake for 15 minutes. Brush the loaves with the egg/water mixture again, and bake for another 15 minutes, or until the bread looks done.

Ta-Da! You have completed delicious French bread!

*1. Oil the bowl with vegetable oil, olive oil, or melted coconut oil.

*2. Places include: oven turned off, microwave, and above the refrigerator.

*3. A pan of water below the bread will give the bread a golden crispy crust with a soft inside.