Valentine’s Day is fast approaching and there’s no doubt that most of you will be enjoying a bit of chocolate the days leading up to and on February 14th (I’m sure all while wearing something very sexy) So what about me? Meh. I can take it or leave it. The chocolate that is.
Okay, I know. What is wrong with me? Well aside from the giant hump on my back and a creaky wooden leg. Nothing. Chocolate just isn’t one of my addictions (I’ll get into those in another post) Don’t get me wrong, I like chocolate, it’s perfectly fine and all, but if I see a dessert menu my eye usually wanders to the fruity tart thing, not the squirting dark chocolate molten lava cake.
BUT….I have this recipe for double chocolate cookies that was given to me by a baker friend and I suppose, I suppose, I could be tempted into eating one of these each day if they just happened to be lying around my kitchen.
These cookies are super chocolatey. Crisp on the outside and chewy on the inside, the way a cookie ought to be, in my opinion.
I would suggest buying the best quality chocolate you can afford such as Valrhona or Schareffen Berger, but if you’re on a tight budget and are thinking about eating that can of cat food for dinner, well, just go ahead and buy the generic store brand chocolate. They’ll taste just fine.
- 1 3/4 cups good quality semi-sweet or dark chocolate, chopped into chunks
- 1 cup all purpose flour
- 1/4 cup Dutch processed cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 stick (1/2 cup) unsalted butter at room temperature
- 1/2 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg at room temperature
- 1 heaping tbs instant espresso powder
- 1 1/2 tsp vanilla extract
- Preheat oven to 325 degrees. Line baking sheets with parchment paper.
- Chop chocolate into chip sized chunks and melt 2/3 cups chocolate in microwave (on low) or over a double boiler.
- Sift flour, cocoa, baking soda and salt into medium bowl. Beat butter, espresso powder and sugars until creamy in large bowl. Add melted chocolate, mix for a minute or so. Add egg, vanilla, then flour mixture, stirring just until blended. Add remaining chopped chocolate chunks. Drop dough by rounded teaspoonfuls and space 3 inches apart. Flatten with fingertips for thinner cookies.
- Bake 12 -14 minutes until cookies are cracked on top. Don't over bake!