Decadent Double Chocolate Cookies

blog_ double choc cookie

I noticed recently that we haven’t posted anything chocolatey here in awhile, and so I sought to remedy this right away.  Yes, I realize it is spring and time for fresh, green veggies and in-season fruits.  But chocolate it always in season!  Consider this one last, indulgent hurrah before it is officially bikini season.  And if you’re a student (or even if you’re not!), this is the perfect treat to reward yourself with after finishing that research paper, passing your Latin exam, surviving the winter, doing the laundry… With cookies this gooey, melty, and rich, I’m sure you’ll have a harder time finding reasons not to enjoy one!

Decadent Double Chocolate Cookies (inspired by Annie’s Eats)
2 sticks unsalted butter, just barely softened and cubed
1 1/4 cups sugar
2 eggs
1/2 cup cocoa powder (my favorite is Hershey’s Special Dark)
2 1/4 cups flour
Pinch of salt
1 tsp baking powder
2 cups chocolate chips

Preheat oven to 350 F.  In the bowl of your mixer, mix butter and sugar until light and fluffy (this is the perfect opportunity to use your super cute red Kitchenaid mixer- thanks Mom and Dad!).  Mix in the eggs one at a time.  Add the cocoa powder and mix until well combined.  Add the flour, salt, and baking powder until well mixed.  Finally, add in the chocolate chips.

Roll dough into small balls (about the size of a golf ball) and flatten into a disk between your palms.  Space evenly on a parchment paper-lined cookie sheet.  Bake for 12-15 minutes, or until the bottoms are just firm enough to move with a spatula (noticing the texture is really important, because these are dark cookies and you won’t be able to tell when they’ve browned!).  Cool on a wire rack and enjoy with a cold glass of milk– basically a requirement, because they’re so rich.  And another hint– since you can’t eat all of them freshly baked, pop these cookies in the microwave for 15 seconds to reheat.  It makes them just as soft and melty as when they were first made!

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