It's funny how making mistakes while baking can sometimes turn out for the best...
I'd been wanting to try to make a double chocolate cookie for a while now. I never used to like them until I had them in my dining hall at UGA. Those were soft, a cross between a brownie and a cookie, and just the right amount of dark. Of course, basic chocolate chip cookies will always be nearest and dearest to my heart, but I thought I'd try this one.
These turned out pretty great, although nothing like the photos of the person who posted the recipe! I decided to swap out half the flour for whole-wheat, which made the cookie thicker and slightly denser. This basically means that one is MORE than enough for the day. I like that.
Instead of mixing in semi-sweet chocolate chips into the dough, (since semi-sweet chocolate was already melted and mixed into the batter) I opted for half milk chocolate chips and half bittersweet (60%)
I also had to use sea salt instead of regular salt since that's all I could find in the pantry... Because of that, the cookies have a slight salted taste in random bites, and it's actually quite pleasant! (I only recently discovered a love for salted caramel and such things, even though I rant that salt is everywhere and it doesn't need to invade our desserts as well...)
This would go perfect with a glass of milk, if I liked milk. I know Joe would love them. I would recommend this to anyone who has random chocolate cravings but don't want to overeat. The whole-wheat flour makes this rather filling, and the three kinds of chocolate with a hint of salt is a lovely pairing :)
Salted Double Chocolate Chunk Cookies
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 tsp baking soda
1/2 cup cocoa powder (they recommend using Dutch-processed but I didn't)
1/2 tsp salt (I only had sea salt so I cut this in half - optional)
4 oz semi-sweet chocolate
1 stick butter
1 1/2 cup sugar
2 large eggs
1 tsp vanilla extract
2 oz milk chocolate chips + 2 oz dark chocolate chips
Preheat the oven to 325 degrees F. Combine the flour, soda, powder and salt in a bowl and set aside. Melt the butter and chocolate in a double boiler. After it's combined, blend it with the sugar, eggs, and vanilla. Add the flour mixture in parts until it's all mixed well. Try not to overmix, and stop when everything is blended. Fold in the chocolate chips and bake for 15 minutes. Makes about 3 dozen.
The person who posted the recipe got thin flat cookies. Mine were thick and barely spread. Either way, they were yum!
I'd been wanting to try to make a double chocolate cookie for a while now. I never used to like them until I had them in my dining hall at UGA. Those were soft, a cross between a brownie and a cookie, and just the right amount of dark. Of course, basic chocolate chip cookies will always be nearest and dearest to my heart, but I thought I'd try this one.
These turned out pretty great, although nothing like the photos of the person who posted the recipe! I decided to swap out half the flour for whole-wheat, which made the cookie thicker and slightly denser. This basically means that one is MORE than enough for the day. I like that.
Instead of mixing in semi-sweet chocolate chips into the dough, (since semi-sweet chocolate was already melted and mixed into the batter) I opted for half milk chocolate chips and half bittersweet (60%)
I also had to use sea salt instead of regular salt since that's all I could find in the pantry... Because of that, the cookies have a slight salted taste in random bites, and it's actually quite pleasant! (I only recently discovered a love for salted caramel and such things, even though I rant that salt is everywhere and it doesn't need to invade our desserts as well...)
This would go perfect with a glass of milk, if I liked milk. I know Joe would love them. I would recommend this to anyone who has random chocolate cravings but don't want to overeat. The whole-wheat flour makes this rather filling, and the three kinds of chocolate with a hint of salt is a lovely pairing :)
Salted Double Chocolate Chunk Cookies
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 tsp baking soda
1/2 cup cocoa powder (they recommend using Dutch-processed but I didn't)
1/2 tsp salt (I only had sea salt so I cut this in half - optional)
4 oz semi-sweet chocolate
1 stick butter
1 1/2 cup sugar
2 large eggs
1 tsp vanilla extract
2 oz milk chocolate chips + 2 oz dark chocolate chips
Preheat the oven to 325 degrees F. Combine the flour, soda, powder and salt in a bowl and set aside. Melt the butter and chocolate in a double boiler. After it's combined, blend it with the sugar, eggs, and vanilla. Add the flour mixture in parts until it's all mixed well. Try not to overmix, and stop when everything is blended. Fold in the chocolate chips and bake for 15 minutes. Makes about 3 dozen.
The person who posted the recipe got thin flat cookies. Mine were thick and barely spread. Either way, they were yum!
2 comments:
These look delicious! Also, if you like soy milk, a tall glass of vanilla soy milk is a great substitute companion for cookies. :)
I made these yesterday and I must say they are amazing!! Thanks for posting this recipe.
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