Wednesday, February 13, 2008

Double Chocolate Cookies

These cookies are a Valentine's Day treat for my love. No, they aren't for the boy. They are for the University of Maryland! Go TERPS! We play Duke tonight, and I think a little virtual love and sugar will definitely help our chances! Any way, good luck and happy Valentine's Day to Vasquez, Hays, Gist and crew.But, despite the fact that these are just virtual Valentine's Day treats, they make VERY good real life treats as well. They are crunchy outside and gooey and seemingly undercooked inside. They are phenomenal.
I got a call from roomie while I was out. The call went something like this:
Me: hey dear, how goes it?
Roomie: (chewing loudly) My God! The cookies (chews and swallows) are freaking fantastic!
They really are that good. Very rich though. My ONLY complaint is that you NEED milk to go with them. Still, SO good.
Tips: These babies spread in the oven, so give them plenty of space. Also, despite what the recipe said, they don't fully flatten in the oven. They flatten slightly, but you can mostly tell they are done because the top cracks. Don't overcook. The gooey inside is crucial.

Double Chocolate Cookies


Makes about 3 dozen

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened Dutch-process cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon coarse salt
  • 1/2 pound (8oz) chocolate chips, divided
  • 1/2 cup (1 stick) unsalted butter
  • 1 1/2 cups sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract


  1. Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt; set aside. Melt 4 ounces chocolate with the butter in a small heatproof bowl set over a pan of simmering water; let cool slightly.
  2. Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in remaining chocolate.
  3. Using a small ice cream scoop, drop dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake until cookies are fairly flat(will deflate more while cooling) and surfaces crack, about 10 minutes (cookies should be soft). Let cool on parchment on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.

1 comment:

Jess said...

those sound banging!