Today I made my first double chocolate cookies since the reign of this blog. As I’d suspected, the key to a full bodied chocolate flavor in a cookie is derived from melted chocolate in the batter. These cookies are chocolatey goodness with a crispy outside and a chewy center. They’d be perfect for midnight snacking with a tall glass of cow juice (or soy, if you lean that way.) I have only 2 complaints with this recipe:
1. Only 20 cookies. C’mon, who wants to bake for only 20 cookies? I’d say let’s double the recipe and bake as needed, freezing the extra dough.
2. They stick like a 3-day old Bandaid. Don’t be like me and think you’re above following the directions. Use parchment or a silicon mat, really.
Shiny Happy Cookies
1/4 c. flour
1/4 t. baking powder
1/4 t. salt
8 oz. (1 1/2 c.) semi-sweet chocolate
4 T. butter
2 T. brown sugar
1/2 c. sugar
1/4 t. vanilla
1 T. brewed coffee, my addition
1 1/2 c. milk chocolate chips I used about 3/4 c.
1/2 c. chopped nuts
1. Sift together flour, baking powder, and salt. Set aside.
2. In the microwave or over double boiler, gently melt semisweet chocolate and butter. If using microondas, nuke in 30 sec. intervals stirring after each.
3. Beat eggs and sugar 2 minutes or until pale and creamy. On low speed mix in chocolate goo, vanilla, coffee, and dry ingredients in that order. Toss in chips and/or nuts and chill 2 hours. Batter will be considerably less stiff than a typical cookie dough.
4. Bake cookies at 375 for 11-13 min. on a parchment lined cookie sheet. Cool, then remove.