Thursday, December 8, 2016

Double Chocolate Cookies (My Favorite Earth Shattering Chocolate Cookie)


                              "These double chocolate cookies are earth shatteringly good!"

Acapulco was wonderful and warm and Denver is sunny and cold. Life could be worse. I went on an unexpected, totally glorious, trip-a second honeymoon, no less-at a moment's notice. Never really knew these things truly happened! I've also never truly done nothing-nada- on a vacation, but having your own private pool and room service at prices that are no more than going out for lunch here, made this a totally relaxing, do nothing trip.With the peso so down, Manservant bought tequila at half price and we made our own margaritas with his super simple recipe, that I must share soon. No sweet and sour in his. Just some agave, lime juice and tequila. We also started to get hooked on tamarind margs and can't wait to experiment with those. Our carry-ons came back packed with 4 bottles of premium tequila, a box of cigars, and a lot of band-aids. Band-aids, you may ask?


Our trip ended on an earth shattering note, so to speak. Manservant had asked the bellboy to take a last photo of us by the pool with its glorious view. He had not noticed that I had shut the patio door in anticipation of leaving and with barely one step, he ran right into the door and well....Mexico apparently does not have shatter proof glass. I've never seen a piece of glass disintegrate so quick. Manservant was in a bit of shock, while I quickly gathered towels to stop the blood. The bell boy was in a stupor but luckily nearby staff came running at the sound of the crash. I am sure Manservant was not the first that this has happened to and I bet he won't be the last. After being bandaged up in a million places and checked by the doctor we rushed to the airport where they bandaged him up some more. The next day we unbandaged him and miraculously he really only had minor scrapes and cuts, plus a bruise on his forehead. He was incredibly lucky, this man of mine, who blamed me for shutting the door. After all, it had been open all week.


And so I came back and made cookies. After all it is the season and I must get caught up. I always start baking, throw everything in the freezer and know it will all be gone in the blink of an eye-just like my second honeymoon. Alas, at least my friends, family and neighbors will eat well. Yesterday I made 5 pounds of fudge and today I may try my hand at licorice. I have no plan. Whatever sounds good is on my agenda!


These double chocolate cookies are a favorite of mine. I first spotted them on Vanilla Sugar which doesn't post much any more. I love Dawn's recipes and encourage you to check them out. I chose not to make these 1/4 pounders as Dawn did. I prefer my cookies small, so that way I can have two. You might say I'm quite practical in my cookie eating ways.  Adding white chocolate in place of some of the dark, is a choice left up to you. These are a dense, but not cakey cookie. They are truly luscious and are meant for chocolate lovers. I topped them with some chocolate glaze which only adds to their beauty and assures they will be the first to disappear from the cookie platter. And if they don't make it to the cookie platter these would be a great lunchbox treat for your favorite kid! One might even call them earth shattering.



Yield: 36-40 CookiesPrint Recipe

MY FAVORITE DOUBLE CHOCOLATE COOKIE

PREP TIME: 20 MINSCOOK TIME: TOTAL TIME: 20 MINS
These dense, chocolatey cookies are for all chocolate and cookie lovers. They can be customized with nuts or various flavored chips, but this cookie is hands down my most favorite chocolate, chocolate cookie!

INGREDIENTS:


  • 2 and 3/4 sticks of butter (Room temperature)
  • 3/4 c granulated sugar
  • 3/4 c packed brown sugar
  • 2 large eggs
  • 2 T 1/2 and 1/2 or cream
  • 1 1/2 t vanilla
  • 3 c flour
  • 1/2 c plus 2 T cocoa powder
  • 3/4 t kosher salt and a tad more if you like a saltier cookie
  • 1 1/2 t baking powder
  • 1/2 t baking soda
  • 2 c dark chocolate chips (I used 1 c white chocolate)
  • 1 1/2 c of chocolate melted for glazing

INSTRUCTIONS:


  1. Using an electric mixer, beat butter and sugars until just creamy. Don't over beat. Add eggs, vanilla and 1/2 and 1/2 or cream. Beat until incorporated.
  2. In another bowl or large mixing cup stir together flour, cocoa, baking soda, baking powder, and salt. Add to batter and stir until just blended.
  3. Stir in chocolate. The dough will be hard and thick. Chill for about 3 hours before using.
  4. Preheat oven to 365. (This isn't a typo.) Divide dough into about 36 large tablespoon balls. Do not flatten. Place on ungreased baking sheets, though I use a Silpat pad. Bake for about 8 minutes , rotate pan and bake for another 4 minutes. Look for crackles on top and sides, cooked tops and semi-firm. Cookies should be a bit soft in the middle. You may need to bake them another 1-2 minutes, but don't over bake! Better under, than over! Let sit on baking sheet until cool. Once they are cooled dip in a bit of melted chocolate. I also sprinkled these with a bit of Maldon salt flakes.




More Cookies to Share:

    Alton's CC Cookies                          Mocha CC Cookies                     The Best CC Cookies      

                                      


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